Sherry and soy sauce with garlic and spicy peppercorns come together to flavor this mouth-watering pork platter.
Classic Roasted Pork
Classic Roasted Pork
Ingredients
For 4 people
3 tablespoon(s) barbecue sauce
1 tablespoon(s) reduced-sodium soy sauce
1 tablespoon(s) dry sherry
2garlic cloves, minced
1/2 teaspoon(s) crushed Szechwan peppercorns or red pepper flakes
11-1/2 lb. pork tenderloins
Directions
Preheat oven to 350 degrees and combine barbecue sauce, soy sauce, sherry, garlic and peppercorns in small bowl.
Brush one-fourth of mixture evenly over each roast. Place roasts on rack in shallow foil-lined roasting pan. Cook roasts 15 minutes; turn and brush with remaining barbecue sauce mixture. Continue to cook until internal temperature reaches 165 degrees when tested with meat thermometer inserted in thickest part of roast. (Timing will depend on thickness of pork; test at 30 minutes.)
Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5 degrees to 10 degrees during stand time. Slice diagonally and serve warm with rice.