Signature Dish recipe
This recipe appeared in The News & Observer’s monthly Signature Dish column where we share readers’ most popular recipes. This Chinese-Style Roast Pork recipe was adapted from Carole Tanzer Miller of Raleigh. Chinese hot mustard can be found among the Asian ingredients at most grocery stores. To read more about this dish that makes a great entree for a dinner party, go to http://nando.com/rf .
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3 pound pork tenderloin
1/4 cup sherry
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic (crushed)
1/2 teaspoon onion salt
1/4 cup sugar
1/2 cup soy sauce
1 teaspoon fresh grated ginger
Optional condiments: sesame seeds, Chinese hot mustard, ketchup
PLACE pork tenderloin in a gallon plastic zip-top bag. Add sherry, salt, pepper, garlic, onion salt, sugar, soy sauce and ginger. Seal bag and marinate for at least 3 hours, preferably overnight, in refrigerator. Turn bag frequently to make sure all parts of the meat sit in the marinade.
HEAT oven to 375 degrees. Roast pork on rack on top of rimmed baking sheet for 1 hour or until it reaches an internal temperature of 145 degrees. Baste with marinade at least twice, preferably three times.
SLICE thin. Serve with sesame seeds, Chinese hot mustard and ketchup for dipping.
Yield: 12-15 servings as an appetizer, 6-8 servings as an entree.
[gpp_icon type=”summary”] Chinese-Style Roast Pork Strips