Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the pork under cold water; pat very dry with paper towels. | 2. Cut slits (about 1/2-inch deep, or a little less) in the pork with a sharp knife to absorb the marinade, then place in a glass baking dish. | 3. Combine ginger, green onions, 1/2 cup plus 2 tablespoons soy sauce, sherry, sugar, hoisin sauce, garlic (if using) and black pepper. | 4. Pour the marinade over the pork and turn to coat well on all sides. | 5. Cover and refrigerate for 6 hours, turning every so often to make certain to coat all sides of the pork. | 6. Set oven to 350°F. | 7. Place the pork on a rack on top of a baking sheet or pan, reserve the marinade, you can sprinkle with salt if desired. | 8. Roast for about 1-1/2 hours (it might take longer or shorter than 1-1/2 hours, best to use a meat thermometer for this), basting with marinade every 15 minutes. | 9. Serve the pork warm or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	2	lb		1088.0025	0.0	187.2271	32.0054
ginger	4	slices		7.04	1.5638	0.1602	0.066
garlic	3	tablespoons	chopped	37.995	8.4303	1.6218	0.1275
green onion	5		cut	95.85	20.377	3.4435	1.6685
soy sauce	1/2	cup		16.96	1.5776	2.6048	0.1824
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sherry wine	2	tablespoons		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
hoisin sauce	2	tablespoons		70.4	14.1056	1.0592	1.0848
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.