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Cook'n with Betty Crocker 
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Barbecued Pork |
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Serves: 18 Print this RecipeServing Size: 2 appetizers 3 pounds fresh pork tenderloin 1/2 cup ketchup 2 tablespoons sugar 2 tablespoons vegetable oil 1 tablespoon hoisin sauce 1 tablespoon dry sherry or white wine 2 teaspoons salt 1 clove garlic finely chopped Place pork tenderloins in bowl. Mix remaining ingredients; pour over pork. Turn pork to coat with marinade. Cover and refrigerate at least 1 hour or up to 24 hours. Heat oven to 450°. Place pork on rack in roasting pan. Bake uncovered 30 minutes. Reduce oven temperature to 375°. Turn pork; bake uncovered 20 minutes or until done. Cool; cut pork on the diagonal into 1/4-inch-thick slices. Serve warm or cold with Hot Mustard (see Appetizers & Cold Dishes) or a sweet-and-sour sauce (see Appetizers & Cold Dishes: Plum Sweet-and-Sour Sauce or Red Sweet-and-Sour Sauce) if desired. 35 to 40 appetizers **Barbecue more pork than you need and freeze the surplus so you'll have it on had for spur-of-the-moment meals. For an authentic, slightly charred taste, you should cook the pork over a charcoal grill, but it will taste nearly as good cooked in a conventional oven or on a rotisserie. If using an oven, make sure it reaches 450° before putting the pork in to roast; the high temperature ensures juicy results. Barbecued Pork can be served hot or cold. If you have made it ahead and want to serve it hot, simply reheat in the microwave or oven. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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