{"id":33,"date":"2026-03-30T12:17:21","date_gmt":"2026-03-30T16:17:21","guid":{"rendered":"https:\/\/recipes4thecook.com\/chinese-barbecued-pork-3"},"modified":"2026-03-30T12:17:21","modified_gmt":"2026-03-30T16:17:21","slug":"chinese-barbecued-pork-3","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/oriental\/blog\/2026\/03\/30\/chinese-barbecued-pork-3\/","title":{"rendered":"Chinese Barbecued Pork #3"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>2 pork tenderloins,1.5 pound each<br \/>\nmarinade<br \/>\n2 Tbsp. light soy sauce<br \/>\n2 Tbsp. hoisin sauce<br \/>\n1 Tbsp. sherry<br \/>\n1 Tbsp. black bean sauce<br \/>\n1 1\/2 tsp. minced gingerroot<br \/>\n1 1\/2 tsp. packed brown sugar<br \/>\n1 clove garlic, minced<br \/>\n1\/2 tsp. sesame oil<br \/>\none pinch 5 spice powde<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Trim any fat off tenderloin; tuck ends under and tie each with kitchen string. Place in ashallow glass dish. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black beansauce, gingerroot, sugar, garlic, sesame oil and five-spice powder. Pour marinade overtenderloins and turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours;turn occasionally. Let stand for 30 minutes at room temperature before cooking. Placetenderloins on rack in roasting pan, reserving marinade. Pour 1 C. water into pan. Bake,basting generously four times, in a 375 oven for 30-35 minutes, or until meatthermometer inserted at 20 degree angle registers 160 and meat still has a hint of pink.Remove to cutting board, and tent with foil. Let stand for 10 minutes. Remove string.Using sharp knife, slice pork diagonally into thin slices.<\/p>\n&quot;Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?&quot; (Luk 11:11)\n","protected":false},"excerpt":{"rendered":"<p>Oriental<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/oriental\/blog\/2026\/03\/30\/chinese-barbecued-pork-3\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-33","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/oriental\/wp-json\/wp\/v2\/posts\/33","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/oriental\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/oriental\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/oriental\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/oriental\/wp-json\/wp\/v2\/comments?post=33"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/oriental\/wp-json\/wp\/v2\/posts\/33\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/oriental\/wp-json\/wp\/v2\/media?parent=33"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/oriental\/wp-json\/wp\/v2\/categories?post=33"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/oriental\/wp-json\/wp\/v2\/tags?post=33"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}