Serves 4
80 min
Chinese Roast Pork
Recipe GLPRb81d166afc5c52
Tender pork tenderloins infused with an aromatic marinade of fresh ginger, garlic, and shallots, combined with oyster and hoisin sauces. The meat is seared on the stovetop and finished in the oven, basting with the remaining marinade to create a flavorful glaze. A restaurant-quality main course that is high in protein and naturally dairy-free.
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Ingredients
4 tablespoons fresh ginger, peeled
1 shallot, chopped
6 cloves garlic
1/2 cup oyster sauce
1/4 cup hoisin sauce
2 tablespoons tomato paste
2 pork tenderloins (silver skin removed, about 1.5 to 2 pounds total)
Vegetable oil, as needed for searing
Directions
Combine the fresh ginger, chopped shallot, and garlic cloves in a blender and puree until completely smooth.
Transfer the pureed ginger-garlic mixture to a bowl. Add the oyster sauce, hoisin sauce, and tomato paste, stirring until well combined.
Place the trimmed pork tenderloins in a baking dish. Pour half of the marinade over the pork, turning the meat several times to coat all surfaces evenly. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
Preheat your oven to 400°F.
Heat vegetable oil in a large ovenproof skillet over medium-high heat until shimmering. Remove the pork tenderloins from the marinade and place in the hot pan. Sear on all sides until golden brown, approximately 6 to 8 minutes total. Brush the meat with the reserved marinade while searing.
Transfer the skillet to the preheated 400°F oven and roast for approximately 20 minutes, or until the internal temperature of the thickest part reaches 145°F. Brush with additional marinade during cooking if desired.
Remove the skillet from the oven and let the pork rest for 15 minutes before slicing and serving.
