This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers
"When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere." -Calvin Trillin
This barbecue sauce is nothing short of amazing. There are lots of variations but most all begin with the hoisin and five spice powder. Many use brown sugar but I think that makes the sauce far too sweet. The sesame oil really balances this out, bringing a bit more exotic umami flavor to the dish. You can marinate the pork (or other meat) in the sauce prior to cooking, but I don't see that it imparts that much more flavor.
Servings: 4 | Serving size: 4 ounces pork with sauce
Cooking time: 30 minutes
This recipe can easily be multiplied and makes great leftovers.
|2 Tbsp.||hoisin sauce (Wok Mei makes gluten-free hoisin sauce.)|
|1 tsp.||five spice powder|
|1 tsp.||reduced sodium soy sauce or gluten-free tamari sauce|
|1 Tbsp.||sesame oil (divided)|
|16 ounces||pork tenderloin|
Place the honey, hoisin sauce, five spice powder, soy sauce, and 2 teaspoons of the sesame oil in a small bowl and whisk until smooth.
Place a large skillet in the oven and preheat to 375°F.
When the pan is hot, add 1 teaspoon of sesame oil and swirl to coat.
Add the pork tenderloin, coat with 1/3 of the sauce, and cook on one side for about 5 minutes.
Turn the pork over and coat with 1/3 of the sauce and cook for another 3 minutes.
Turn and add the remaining sauce. Cook for another 3 to 5 minutes.
Remove the pork to a cutting board to rest.
Add the water to the pan and whisk until the pan is deglazed and the sauce thickens.
Slice the pork and top with the sauce from the pan.
Serving size: 4 ounces pork with sauce
|Calories 197||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 9g||7%|
|Dietary Fiber <1g||1%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 1%||Iron 5%|
|Vitamin K 1mcg||Potassium 232mg|