This is a wonderful marinade and makes a great dipping sauce for the pork after. This is a zaar members recipe but not one from the swap I am in, I just stumbled on this one and it sounded good and I nice pork loin in the freezer so I decided I would make it and I am glad I did it was delicious. As I was the first person to make this, there were no other reviews or photos to see but if you would like to review the original recipe please click here. Please note that I changed nothing and made as is except for boiling the remaining marinade and any juices from the pan to serve as a dipping sauce which was really yummy. I served mine over fried rice either you can make your own or if you would like to make mine please click here.

Ingredients

3lbs Pork tenderloins

Marinade

5 Tablespoons hoisin sauce
3 Tablespoons plum sauce
2 Tablespoons oyster sauce
2 Tablespoons dark soy sauce
2 Tablespoons honey
1 Tablespoon dry sherry
1 Tablespoon peanut oil
1 Teaspoon Chinese chili sauce (optional)
1/2 Teaspoon five-spice powder
1 Tablespoon garlic, finely minced
1 Tablespoon fresh ginger, minced

Method

1.Trim fat from pork, and remove membrane on tenderloins using sharp knife.

2. Cut meat into 6×1 1/2″ chunks to facilitate marinating.

3. Blend all ingredients to prepare marinade (may be refrigerated for later use) about 1 1/4 cup marinade in plastic bag or sealed container for 4-6 hrs., or overnight.

4. Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan.

5. Bake uncovered in a 350°F oven, for 30 minutes.

6. Turn, and bake for additional 30-45 mins., brushing occasionally with reserved marinade.

I boiled the left over marinade with any pan juices and served it as a dipping sauce.

I did cook mine for less time as I was cooking a smaller pork loin in weight than stated.

All photos taken by me unless otherwise stated.