2 - 10 oz (600g) pork tenderloins
MARINADE
3 tbsp soy sauce
3 tbsp Scotch whisky
1/4 cup hoisin sauce
2 tbsp granulated sugar
1 tsp 5 spice powder
2 tbsp vegetable oil
Salt and freshly ground pepper to taste
GLAZE
1/4 cup honey
1 tbsp soy sauce
1 tbsp wine vinegar
1 tbsp scotch whisky
1 tsp sesame oil
- Place pork in large baking dish (I actually do this in a ziploc freezer bag - I find I get a more even marinade). In medium bowl, combine marinade ingredients and pour over pork making sure it is well coated. Marinate pork overnight or at least 6 hours refrigerated.
- To make glaze, heat honey, soy sauce, vinegar, scotch and sesame oil together in pot. Stir until well combined and reserve.
- Preheat oven to 400F. Place rack over foil lined baking sheet. Add 1/2 cup water to baking dish. Place pork on rack. Brush with glaze. Roast 10 minutes, turn over and brush with more glaze. Bake another 10 minutes, glaze again and cook 5 minutes longer or until juices run clear.
- Cool, thinly slice and serve on platter. Scatter with green onions.
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