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Roasted Pork Strips

Soaked overnight in a tangy marinade of soy sauce, sherry, hoisin sauce, honey, this sweet and tender roast pork makes a mouth-watering meal.


2 pounds pork tenderloin
1 1/2 tablespoons dark soy sauce
2 1/2 tablespoons hoisin sauce
1 tablespoon dry sherry
1/8 teaspoon five-spice powder
1 tablespoon honey


1. Trim any fat and gristle from the meat and place in a plastic
bag or a dish. Set aside. Stir the remaining ingredients together in a small bowl.

2. Pour over the meat and rub in with your fingers. Seal the bag or cover the dish and place in the refrigerator to marinate for at least 1 hour or overnight.

3. When ready to roast, preheat the oven to 300'F. Place the meat on a rack set over a baking pan partially filled with water. Do not let the meat touch the water. Roast for 1 1/2 to 2 hours, or until the meat is cooked to your liking. It will still be slightly pink at the center at 1 1/2 hours.

4. Baste the meat 2 or 3 times with the marinade and turn the meat over halfway through the cooking. Replenish the water as neccessary. Transfer to a cutting board and let rest for 15 to 20 minutes. Slice thin. Serve hot or cold.


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