Barbecued Pork

Barbecued Pork

Barbecued Pork


Makes about 8 appetizer servings


1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon brown sugar
1 tablespoon honey
2 teaspoons red food coloring (optional)
1 green onion, cut in half
1 clove garlic, minced
1/2 teaspoon ground cinnamon
2 whole pork tenderloins (about 12 ounces each), trimmed
Hot cooked rice (optional)


  1. Combine soy sauce, wine, sugar, honey, food coloring, green onion, garlic and cinnamon in large bowl. Add pork; turn to coat completely. Cover and refrigerate 1 hour or overnight, turning pork occasionally.
  2. Preheat oven to 350°F. Drain meat, reserving marinade. Place pork on wire rack over baking pan. Bake 45 minutes or until thermometer inserted into center of pork registers 160°F, turning and basting frequently with reserved marinade during first 30 minutes of cooking.
  3. Remove pork from oven; cool. Cut into diagonal slices. Serve with rice, if desired.

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