Cook More Meat

This week I made Chinese Barbecued Pork. I had to cook a big hunk of meat to offset the vegetarian lasagna I made earlier in the week. The nice thing about this one is that you can stick the meat in the marinade the night before and then just slap it on the grill for dinner the next night.

Chinese Barbecued Pork

1 lb boneless pork tenderloin
2 TBSP honey
2 TBSP hoisin sauce
2 TBSP rice vinegar or dry white wine
2 tsp oyster sauce
2 tsp reduced-sodium soy sauce
1 tsp dark sesame oil

Prick the tenderloin all over with a fork. Combine honey, hoisin sacue, rice vinegar or white wine, oyster sauce, soy sauce and sesame oil in a ziplock bag with the pork. Refridgerate at least 6 hours or overnight. Cook on the grill (approx. 450 degrees) for about 25 minutes.