Chinese Barbecue Pork (eatlittlebird)

2 T vegetable oil
1 t sesame oil
2 T light brown sugar
3T runny honey, divided
3 T hoisin sauce
1 T oyster sauce
1 T soy sauce
1/2 T dark soy sauce
1 t Chinese five spice powder
2 cloves garlic, finely grated
1″ knob of ginger, finely grated
2 1 lb pork tenderloins
2 T runny honey (extra)

Place all ingredients for the marinade into a bowl and whisk to combine. Place the pork into a large ziplock freezer bag and pour the marinade inside. Make sure the pork is well-coated in the marinade. Place the bag into the fridge and leave it to marinate for 2 – 3 hours or overnight. When you are ready to roast the pork, take it out of the fridge and let it come to room temp in the marinade (about 30 min). Preheat oven to 350° F. Place a roasting rack inside a large baking tray and fill the tray with boiling water. The rack needs to be high enough so that, when the meat is sitting on top of the rack, the meat should not touch the water. The water helps to create a steam in the oven to cook the pork and to keep it moist. Place the pork on the roasting rack and roast for about 30 min (digital meat thermometer should read between 145 – 160 F), basting every 10 min or so. Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 T honey. Bring the sauce to a boil and simmer gently for a few min. Use this sauce to baste the pork. After 30 min turn the oven to grill (or broil) mode on high heat. If possible, place the tray as high as possible in the oven under the grill. Baste the pork generously every 3 – 5 min, making sure that it is browning nicely and doesn’t burn. Once the pork has caramelised nicely, remove the tray from the oven. Let pork rest for about 10 min before slicing. Serves 4.

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