Chinese Pork Loin

Typically the red-hue is a signature part of this dish, so if you have natural red-dye you can add a couple drops to the sauce. But if you don’t, don’t despair! Sticky-sweet crispy pieces of pork loin are still obtainable.
You can marinate the meat a minimum of 4 hours, or overnight. Use the marinade as a glaze while cooking the meat, brushing or spooning it on halfway thru cooking.
Serve with white or fried rice, steamed broccoli or a green salad with ginger dressing.

½ cup Soy sauce

½ cup Hoisin sauce

¼ cup Red wine Sugar-free Cranberry juice or apple juice can be substituted

1 tbsp Sugar

1 Garlic clove, minced. About 1 tsp.

1 tsp Chinese Five Spice seasoning 1/2 tsp of ground Cinnamon can be substituted

1.50 lbs Pork loin. Thinly sliced, into 3 x 1 inch long pieces.

2 dashes of natural red dye, optional Sesame seeds for topping, optional

Using a large ziplock bag (or large bowl), add pork pieces.

Whisk together all other ingredients and pour over pork. Allow meat to marinate for a minimum of 4 hours or overnight.

Preheat oven to 350 degrees.
Line a large baking sheet with aluminum foil. Place a wire baking rack on top.

Take pork out of marinade and place on wire baking rack, reserve extra marinade.

Bake pork for 30-40 minutes brushing with extra marinade halfway thru baking.

For extra crispy edges, broil meat for 1-2 minutes.

Enjoy!

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Chinese Pork Loin