Classic Roasted Pork
Sherry and soy sauce with garlic and spicy peppercorns come together to flavor this mouth-watering pork platter.
Ingredients
- 3 tablespoon(s) barbecue sauce
- 1 tablespoon(s) reduced-sodium soy sauce
- 1 tablespoon(s) dry sherry
- 2 garlic cloves, minced
- 1/2 teaspoon(s) crushed Szechwan peppercorns or red pepper flakes
- 1 1-1/2 lb. pork tenderloins
Instructions
- 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.
Nutrition
Calories: 709.32kcalCarbohydrates: 24.91gProtein: 107.1gFat: 16.03gSaturated Fat: 5.48gCholesterol: 293.46mgSodium: 1655.93mgFiber: 0.62gSugar: 18.38g
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