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Author Notes: I call this "cha siu-like" because it reminds me of the cha siu I purchase from the hong kong BBQ joints. I came up with this glaze on a whim, as I wanted my pork to have some sweetness without being fruity. I'm sure that on the grill, this would be fantastic as well. —stephanieRD
- 2.5 pounds Pork loin, boneless
- 1/4 cup Hoisin sauce
- 1 tablespoon Rice vinegar
- 2 cloves of garlic, minced
- 1 splash low sodium soy sayce
- 2 splashes sherry cooking wine
- salt and pepper, to taste
- Preheat oven to 375. Mix the hoisin sauce, rice vinegar, garlic, soy sauce, and sherry together. Set aside.
- Blot and dry your pork loin with a paper towel. Season the pork loin to your liking with salt and freshly ground pepper. Brown all sides of the meat in a cast iron skillet (about 3 min each side). Move browned pork to a baking dish. Now give the meat a nice coating of the hoisin glaze, brushing it on evenly on all sides (even the bottom side of the roast).
- Cook your roast and brush glaze on every 10-15 minutes. Cook for about 45 minutes or until internal temperature reaches 140 degrees Farenheit. Allow to rest for 15 minutes. Slice to preferred thickness (I like mine nice and thin) and serve!