Time 1h5m Number Of Ingredients 11 Steps:
Combine the hoisin sauce, soy sauce, red wine, garlic, sugar, cinnamon, coriander and the pinch of cloves in a resealable bag or a glass baking dish. Add the pork tenderloins and marinate overnight or for at least 8 hours, turning during the marinating process to coat both sides of the pork. Preheat the oven to 400 degrees. Remove the pork from the marinade (reserving the marinade) and dry off with paper towels, then add to a baking dish that’s been sprayed with cooking spray. Place into the oven for 30 minutes. While the pork is in the oven, pour a cup of the marinade into a small pot. Bring the marinade to a boil for 5 minutes, then turn the heat down to a simmer for an additional 3-5 minutes. Add the 1/2 cup of BBQ sauce and stir to combine, then remove from the heat. After 30 minutes, take the pork out of the oven and baste with the sauce. Return the pork tenderloins to the oven for another 15 minutes, then remove and baste again. Bake for another 15 minutes or until the temperature reaches 140 degrees. Tent the pork loosely with foil to rest for 10 minutes. Slice and serve with additional sauce on the side.
Time 1h6m Yield 6 Number Of Ingredients 11 Steps:
In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon. Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator. Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C). Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don’t have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf. Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.
Time 5h10m Yield 10 Buffet servings, 6 serving(s) Number Of Ingredients 8 Steps:
Combine all the marinade ingredients in a large Zip lock bag. Place bag in a bowl. Put Pork in the bag and seal. Let stand at room temperature for 4 hours (if you wish to marinate longer or if it is a hot day marinate in the fridge) Turn the bag often Reserve the marinade for basting Cook meat about 4 inches from the heat source. If you wish, you can broil in your oven if you do not want to BBQ Turn often to brown the meat evenly and cook until crisp,basting often. About 40 min but it depends on the thickness of the tenderloin so check internal temp with your meat thermometer to be sure you do not over cook it. Slice pork thinly and serve immediately.
Time 3h10m Yield 10 servings. Number Of Ingredients 12 Steps:
In a large shallow bowl, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; turn to coat. Cover and refrigerate at least 24 hours., Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in roast reads 145° and meat is tender. Let roast stand for 10-15 minutes before slicing.
Time 20m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Combine all the ingredients (except pork), whisk well. Pour over the loin in a zip lock plastic bag or glass bowl. Marinade in the fridge for at least 2 hours. Remove loin from marinade, save marinade. Cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade The outside should be nicely browned and the inside just a slight pink color Rest for 5 minutes and slice into 1/2-inch slices. Heat any remaining marinade and serve over the pork.
Number Of Ingredients 11 Steps:
Combine all marinade ingredients and marinate 24 to 48 hours. Grill over medium-hot coals or gas grill 7 minutes per each of the 4 sides, basting each time. You can also heat the marinade to boiling, then lower heat and stir well until thickened and serve either over or on the side with the pork.
