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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CANTONESE PORK TENDERLOIN

From: Dorothy Frank Schiaretta

Ingredients

2 – 4 Pork Tenderloins, about 3 pounds, trimming visible fat

Marinade:
½ cup peanut oil
¼ cup hoisin sauce
¼ cup soy sauce
½ cup rice vinegar
¼ cup dry sherry
½ tsp hot chili oil (optional)
1TBS dark sesame oil
4 whole green onions, chopped
4 cloves of garlic, minced
2 TBS fresh ginger root, minced


Serves 4-6.

Directions

• Combine all marinade ingredients and mix well
• Pour over pork
• Marinate 3-4 hours at room temp or overnight in the refrigerator.
• Grill over medium hot coals for 9-11 minutes per side, basting frequently with marinade.

For a wonderful holiday meal serve this dish with:
Snow Pea and Radicchio Salad
Marvelous Rice and Noodles
Cranberry Jello Mold

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CANTONESE PORK TENDERLOIN - NOTES

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CANTONESE PORK TENDERLOIN - REVIEWS

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