CHINESE PORK TENDERLOIN

Chinese Pork Tenderloin image

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

Provided by Taste of Home

Time 30m

Yield 10 servings.

Number Of Ingredients 9

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

Steps:

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 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.

Nutrition Facts : Calories 109 calories, Fat 2g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 406mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 14g protein.