Velda’s BBQ Pork

Thursday, December 25th, 2008

Ingredients

  • 2 pound Boston Butt Roast (pork sirloin tenderloin)
  • 2 1/2 teaspoons sugar
  • 3/4 teaspoons salt
  • 1 clove garlic, diced
  • 1/2 teaspoon ginger, diced
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 1/2 teaspoons wine
  • 1/2 teaspoon 5 spice powder
  • 1 tablespoon hoisin sauce
  • 1/2 cup honey
  • hot mustard
  • sesame seeds

Directions

Score each side of the tenderloin with 3 slashes 1/4″ deep.  Comine sugar through honey, mix well.  Combine pork and marinade in a ziploc bag.  Marinate 2-4 hours or overnight. 

Preheat oven to 375. 

Take pork out of marinade (reserve marinade) and place on a rack in a roasting pan filled with 1/2 cup water.  Bake at 375 for 20 minutes.  Turn over.  Back for 17-20 minutes.  Turn oven to broil.  Baste both sides of pork with marinade.  Bake 1 minute on each side. 

Remove pork from oven and cool.  Slice into 1″ think slices.  Serve with hot mustard and sesame seeds.

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