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Chinese Pork Tenderloin

Because I live in an area where there aren’t many Chinese restaurants, I developed this Asian-inspired starter. A combination of soy and plum sauces, red wine, garlic and ginger create a full-bodied marinade that infuses every bite with wonderful flavor.—Delores Condon, Paynesville, Minnesota

10 ServingsPrep: 10 min. + marinating Bake: 20 min.

Ingredients

1/4 cup sugar
1/4 cup soy sauce
2 tablespoons plum sauce
2 tablespoons ketchup
1 tablespoon dry red wine or beef broth
1 garlic clove, minced
3/4 teaspoon finely chopped crystallized ginger
2 pork tenderloins (3/4 pound each)
Toasted sesame seeds, Chinese-style mustard and additional plum sauce, optional

Directions

In a small bowl, combine the first seven ingredients. Pour 1/3 cup
into a large resealable plastic bag; add the pork. Seal bag and turn
to coat; refrigerate for 8 hours or overnight, turning several
times. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Place pork on a greased rack in a
foil-lined roasting pan.
Bake, uncovered, at 425° for 20-30 minutes or until a meat
thermometer reads 160°, brushing occasionally with reserved
marinade.
Let stand for 5-10 minutes before slicing. Sprinkle with sesame seeds
and serve with mustard and additional plum sauce if desired. Yield:
10 servings.

2 of 2

Chinese Pork Tenderloin (continued)

Nutrition Facts: 2 ounces cooked pork (calculated without optional ingredients) equals 109 calories, 2 g fat (1 g saturated fat), 38 mg cholesterol, 406 mg sodium, 7 g carbohydrate, trace fiber, 14 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer