Ingredients:
2 lbs boneless pork loin
1/2 teaspoon red food coloring
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons hoisin sauce
1 tablespoon dry sherry
1 tablespoon brown sugar
3 cloves garlic, minced
1 tablespoon minced fresh gingerroot
1 teaspoon five-spice powder
1 tablespoon sesame oil
3 tablespoons cilantro leaves
hot steamed rice
Directions:
Pat the pork loin dry; mix the food coloring with 2 tbsp water, and rub the pork with this solution.
To prepare marinade, combine fish sauce, soy sauce, hoisin sauce, sherry, brown sugar, garlic, ginger, five spice, and sesame oil in a blender and mix on high for about 30 seconds.
Marinate pork in a large ziplock bag or shallow dish, working marinade all over meat, for at least 2 hours, turning meat occasionally.
Preheat oven to 450 degrees F.
Line a baking dish with heavy foil; place a meat rack in the dish (to elevate roast); oil rack to prevent sticking; place roast on rack in dish and place in preheated oven.
After 15 minutes, reduce heat to 350 degrees F.
Meanwhile, place marinade in a small saucepan and bring to a boil; boil for 3-5 minutes, stirring constantly, add a little water if mixture becomes too thick; set aside.
Cook roast in preheated oven, checking with meat thermometer starting at about 30 minutes, basting at intervals with cooked marinade.
For a roast that is medium (has pinkness in the center), go for 160 degrees; for a roast that is well-done (fully cooked), go for 170 degrees.
When done, remove roast from heat and let it rest for 15 minutes.
Thinly slice roast into 1/4″ medallions.
and place on a large platter.
Garnish with cilantro leaves; serve with hot steamed rice.
Servings: 6-8
Time preparation: 15 min.
Time total: 55 min.