Recipe: Chinese Red Pork and Chinese Barbecued Pork (2)

CHINESE RED PORK

2 lbs. whole pork tenderloin, 1 to 1 1/2-inch diameter
1 tsp. red food coloring
1 1/2 tsp. seasoned salt
1/2 cup sherry
1/2 cup pineapple juice
1/2 cup honey
1/4 cup soy sauce
1/3 cup ginger, finely chopped
2 tbsp. cornstarch

Preheat oven to 350 degrees F.

Brush pork with food color and sprinkle with seasoned salt. Place on rack in shallow roasting pan.

Combine remaining ingredients and cook in saucepan until thick and clear.

Roast in slow oven at 350 degrees until tender, 1 1/2 hours. Brush meat with sauce every 15 minutes.

---

CHINESE BBQ PORK

Pork tenderloin (or pork loin)
1 tbsp. sugar
1/4 tsp. pepper
1/2 tsp. MSG
2 tbsp. honey
1 1/2 tsp. soy sauce
2 tbsp. chicken soup base (instant)
1/2 tsp. red food color

Trim fat from pork, do not slice. Combine all ingredients and marinate overnight in refrigerator (covered).

Preheat oven to 350 degrees F.

Roast in oven 1 hour 15 minutes at 350 degrees (45 minutes covered with foil and 40-45 minutes uncovered). Cook in the marinade. Baste occasionally.

---

CHINESE BARBECUED PORK

FOR THE PORK:
1/4 cup soy sauce
2 tbsp. red cooking wine
1 tbsp. brown sugar
1 tbsp. honey
2 tsp. red food coloring (optional)
1/2 tsp. ground cinnamon
1 green onion, cut in half
1 clove garlic, crushed
2 whole pork tenderloins (about 12 oz. each)
FOR THE GREEN ONION CURLS:
6 to 8 medium green onions
Cold water
10 to 12 ice cubes

TO PREPARE THE PORK:
Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, onion and garlic in large bowl. Add pork, turning tenderloins to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally.

TO PREPARE THE GREEN ONION CURLS:
Trim the bulbs (white part) from onions; reserve for another use. Trim remaining stems (green part) to 4 inch lengths. Using sharp scissors cut each section of green stems lengthwise into very thin strips down to beginning of stems. Cut 6-8 strips in each stem section. Fill large bowl about half full of cold water. Add green onions and ice cubes. Refrigerate until onions curl, about 1 hour. Drain and use for garnish.

TO COOK THE PORK:
Preheat oven to 350 degrees F.

Drain pork, reserving marinade. Place tenderloins on wire rack over a baking pan. Pour marinade into a small saucepan. Bring to a boil and simmer 2-3 minutes; set aside.

Bake pork in 350 degree F oven, turning and basting often with reserved marinade until cooked through, about 45 minutes. Remove pork from oven; cool.

Cut in diagonal slices. Garnish with green onion curls.

Makes about 8 appetizer servings