Post #513885 by Atomic Tiki Punk on Sat, Feb 27, 2010 3:36 PM

MDM,
I don't use that red dye #6 recipe that you get at alot of Chinese restaurants
I will give you my own version,

I use a quality brand Char Sui BBQ sauce (Plum BBQ Sauce) from my local Asian Market, 4 to 5 Tablespoons
3 cloves fine chopped fresh Garlic
3 Teaspoons fresh chopped Ginger
3 Tablespoons Soy Sauce
1 Tablespoon Sesame oil
Cracked Pepper & Kosher salt to taste
Sesame seeds to add at cooking time

2 to 4 Pork Tenderloins (or more if your feeding alot of people, adjust marinade for larger amounts of meat)

add all ingredients in a Tupperware or glass container with a lid
Stir well & add Pork, be sure to coat the meat fully
Cover the dish & place in the refrigerator 24 to 48 hours (you have to plan this dish a day or two in advance)

Cooking Day- preheat oven to 350 degrees sprinkle some Sesame seeds on the Pork Tenderloins
Place the Pork on a wire rack sitting on an oven pan, you may want to place aluminium foil on the bottom of the pan for easy cleanup.
Cook for 40 to 45 minutes ( depends on your oven)

Remove Tenderloins from oven and let rest for 10 to 15 minutes, Slice thin and serve with your favorite Asian or Island side dish

I use this on my Coconut Rice, Vietnamese Pho, Vietnamese Banh Mi Sandwiches, Fried Rice & most Chinese dishes I make.

I will post the results later.