Cantonese Roasted Meat or Chinese BBQ

Growing up in Hong Kong meant eating a lot of Chinese barbecued pork, roasted duck and chicken made with soy sauce; it’s just a part of life. You can find a barbecue store on almost every corner in every neighborhood in the city, and it’s convenient to pick something up for lunch or dinner.

Chinese barbecued pork usually contains gluten from both soy and hoisin sauce but can be made gluten free with a few easy substitutions. Once you prepare the pork, your dinner is almost complete. Just make rice and vegetables and get ready to serve a healthy family meal.

Ingredients

2 tablespoons chopped garlic
1 tablespoon honey
2 tablespoons gluten-free hoisin sauce, such as Joyce Chen
2 tablespoons gluten-free soy sauce
1 tablespoon rice wine
¹⁄8 teaspoon white pepper powder
½ teaspoon five-spice powder
2 tablespoons beet juice or a few drops of red coloring (optional)
1 pound pork tenderloin
1 tablespoon cooking oil
2 tablespoons honey

Directions

Put the garlic, honey, hoisin sauce, soy sauce, rice wine, white pepper powder, five-spice powder and beet juice or a few drops of red coloring (optional) into a mixing bowl. Mix well. Put the pork tenderloin in the bowl, coat well and marinate for 4 hours or overnight in the refrigerator.

Preheat the oven to 350° F. Take the tenderloin out of the marinade and bake for 20 minutes or until the internal temperature of the meat reaches 140° F. Remove the meat from the oven and brush with cooking oil and then with honey.

Preheat the broiler and broil the tenderloin for 3-5 minutes, until charred. Turn the meat over and brush with the cooking oil and then with honey and broil this side until charred. Let the tenderloin rest for 5-10 minutes before slicing.

Ivy Lau has been whipping up delicious Asian dishes since she arrived in the United States from Hong Kong many years ago. She’s now the CEO and chief chef behind Ivy’s Garden Food (ivysgardenfood.com), which makes gluten-free Asian dishes (shipped frozen).

Nutrition Analysis: 240 cal, 7 g fat, 55 mg chol, 860 mg sodium, 19 g carbs, 0 g fiber, 15 g sugar, 24 g protein.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.