Suzanne’s Marinated Chinese Pork Tenderloin

(from Donna Dawe ’s recipe box)

Succulent—an all-time winner as an hors d’oeuvre or an entree!

Source: Fare for Friends (from RecipeThing user Linda Lu)

Categories: Meat


  • 4 greeen onions, sliced
  • 4 large garlic cloves, minced
  • 2 oz. fresh ginger, grated
  • 2 tbsp. sugar
  • 1/4 cup dry sherry
  • 1/2 cup soy sauce
  • 2 tsp. Chinese Five Spice Powder, available at Publix, health food and oriental grocery stores
  • 3 whole pork tenderloins
  • 1/2 cup chutney or hot mustard


  1. Prepare onions, garlic and ginger by hand or one ingredient at a time in food processor. Combine with sugar, sherry, soy sauce and the marinade. Cover and refrigerate one to three days. Turn the tenderloins every 12 hours.

  2. Preheat the oven to 350. Place a large pan with 1 inch of water on oven’s bottom rack. The water ensures tender, juicy tenderloins. For easy clean up, line a small roasting pan with foil and arrange meat and marinade on it. Roast, uncovered 40-45 minutes. Remove from oven, cool, wrap and refrigerate until firm.

  3. Can be stored in the refrigerator for up to a week and frozen for future parties or picnics. the meat slices well while still slightly frozen. Slice 1/4" thick and arrange in overlapping rows on a platter around a bowl of chutney or hot mustard as an hors d’oeurvre. 60 thin slices as an hors d’oeurvre.

  4. TIP: To serve as a hot entree, slice a little thicker and serve with rice, stir-fried water chestnuts and snow peas.

  5. Serves 8-10 as an entree.

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