1 lb pork tenderloin, excess fat and the silver removed


2 T brown bean sauce, mashed
2 t minced garlic
1/2 cup chicken stock or water
1 Tablespoon salt
2 Tablespoons light soy sauce
1/4 cup light brown sugar
1/2 teaspoon five-spice powder
1 Tablespoon dry sherry
1 clove star anise
1/2 teaspoon Sichuan peppercorns
1/4-1/2 teaspoon red food coloring, optional


Put all ingredients in a small saucepan.
Heat ingredients until sugar is just melted. Cool slightly.
Put pork in a pan and pour marinade over pork.
Refrigerate overnight.
The following day, let stand 3-6 hours at room temperature, turning occasionally.
Preheat oven to 350˚ F.
Remove from marinade and discard the marinade.
Bake for 35-40 minutes.
Remove from oven and tent with foil.
Let the meat rest 10 minutes.
Slice thinly and serve with gravy and rice or noodles.

Note: The suggested food coloring measurement will make the meat a deeper red. You can either use it to create a more traditional recipe or forgo it to create a natural looking pork loin in color.

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