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1 cup Water
6 tablespoon Sugar
1 tablespoon Salt
½ cup Soy Sauce, Dark
4 tablespoon Rice Wine
1 Garlic Clove
3 slice Ginger, Fresh
3 pound Pork Tenderloin
Heat water and add sugar and salt, stirring until melted. Remove from stove. Add soy sauce and rice wine. Smash, peel, and mince garlic, and add to the soy sauce mixture. Peel and mince ginger root and add. Mix well. Place meat in a bowl and pour the mixture over it. If meat is not completely covered, you will need to turn it frequently as it marinates. Allow it to stand in the refrigerator for 48 hours. You can cheat and make the marinating time shorter -- never shorter than 6 hours -- but the longer the time, the more the meat will tenderize and absorb the fine flavor. Pour off marinade, but do not wipe meat. Place the meat on a rack in a baking pan.
Heat oven to 450f. Bake the meat 10 minutes. Reduce heat to 250f and bake 30 minutes. Turn meat over and bake another 30 minutes.
6 tablespoon Sugar
1 tablespoon Salt
½ cup Soy Sauce, Dark
4 tablespoon Rice Wine
1 Garlic Clove
3 slice Ginger, Fresh
3 pound Pork Tenderloin
Heat water and add sugar and salt, stirring until melted. Remove from stove. Add soy sauce and rice wine. Smash, peel, and mince garlic, and add to the soy sauce mixture. Peel and mince ginger root and add. Mix well. Place meat in a bowl and pour the mixture over it. If meat is not completely covered, you will need to turn it frequently as it marinates. Allow it to stand in the refrigerator for 48 hours. You can cheat and make the marinating time shorter -- never shorter than 6 hours -- but the longer the time, the more the meat will tenderize and absorb the fine flavor. Pour off marinade, but do not wipe meat. Place the meat on a rack in a baking pan.
Heat oven to 450f. Bake the meat 10 minutes. Reduce heat to 250f and bake 30 minutes. Turn meat over and bake another 30 minutes.
