I started making this pork on a Monday. The marinade was very easy to put together, so I put everything in a Ziplock bag and placed it in the refrigerator.
Then my husband decided he wanted to go out for dinner that night. So the pork stayed in the refrigerator with plans to cook it the following evening.
Of course, we had a track meet for my daughter on Tuesday which ended late, so we didn’t cook the pork on Tuesday either.
Wednesday came around and I finally cooked the pork!
It was well marinated to say the least. I don’t think the extra time in the marinade hurt the pork at all. Honestly, I think it helped a bit. The marinade flavor was soaked through the tenderloin.
The pork was super moist. We didn’t even really need knives to cut it. It had a great saltiness from the soy sauce, almost teriyaki.
I served the pork with rice pilaf and steamed broccoli.
It was a lovely meal!
CHINESE BARBEQUED PORK
½ Cup Soy Sauce
½ Cup Sugar
½ Teaspoon Garlic Powder
2 Tablespoons Ketchup
¼ Teaspoon Salt
1 to 2 Pound Pork Tenderloin
Combine soy, sugar, garlic powder, ketchup and salt. Add pork tenderloin and marinate overnight or for at least four hours. Drain pork and add to roasting pan. Cook in a 425 degree oven for 20 minutes. Turn and cook until the pork registers 145 degrees.
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