Barbecued Roast Pork Tenderloin(Char Shui)

1. Mix all the marinade ingredients together in a dish, add the pork and marinate for at least 2 hours, turning occasionally.

2. Heat the oven to 180c.

3. Place the pork on a rack in the middle of the oven.

4. Place a pan with 6mm of water on the bottom rack in the oven and roast for 30 minutes.

5. Allow to rest for 10 minutes.

6. For the glaze, heat oil in saucepan over moderate heat, stir in golden syrup and soy sauce.

7. Spoon over meat just before serving.

8. Slice on the diagonal to serve.

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Nutrient	Quantity
Total fats	22.9436 g
Protein	200.2626 g
Carbohydrates	15.629 g
Energy	1120.4857 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4046 g
Water	825.8429 g
Aspartic acid	0.1607 g
Calcium, Ca	1203.6014 mg
Lutein + zeaxanthin	8.16 g
Fiber, total dietary	0.834 g
Carotene, beta	25.644 g
Niacin	11.6242 mg
Vitamin A, RAE	407.349 g
Arginine	0.1162 g
Riboflavin	1.5696 mg
Fatty acids, total saturated 20:1	0.0095 g
Glutamic acid	0.3192 g
Sodium, Na	1820.3564 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4455 g
Total lipid (fat)	22.9436 g
Manganese, Mn	0.3279 mg
Proline	0.0911 g
Fatty acids, total saturated 16:0	4.7305 g
Fatty acids, total saturated 8:0	0.1428 g
Sucrose	4.5787 g
Choline, total	659.9937 mg
Sugars, total	9.1605 g
Serine	0.0784 g
Fatty acids, total saturated 10:0	0.3195 g
Fatty acids, total saturated 18:0	2.1384 g
Fatty acids, total saturated 20:4 undifferentiated	0.5197 g
Vitamin B-6	1.3177 mg
Selenium, Se	169.1704 g
Ash	15.3975 g
Fatty acids, total saturated 18:1 undifferentiated	5.8769 g
Pantothenic acid	0.1089 mg
Phenylalanine	0.0723 g
Copper, Cu	2.5608 mg
Betaine	4.768 mg
Thiamin	1.2189 mg
Retinol	405.301 g
Methionine	0.0219 g
Iron, Fe	14.6112 mg
Carbohydrate, by difference	15.629 g
Phosphorus, P	1844.66 mg
Folate, total	156.7405 g
Fatty acids, total saturated 4:0	0.4129 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2299 g
Alanine	0.0582 g
Cholesterol	532.963 mg
Valine	0.0778 g
Fatty acids, total saturated 18:2 undifferentiated	2.7787 g
Glycine	0.0631 g
Glucose (dextrose)	0.048 g
Fatty acids, total saturated 14:0	1.3018 g
Zinc, Zn	10.2839 mg
Isoleucine	0.0695 g
Fatty acids, total saturated 12:0	0.3601 g
Fatty acids, total polyunsaturated	4.3872 g
Leucine	0.1128 g
Vitamin A, IU	1393.762 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1199 g
Folate, DFE	156.7405 g
Tryptophan	0.0207 g
Vitamin C, total ascorbic acid	2.3405 mg
Phytosterols	39.915 mg
Fatty acids, total saturated 6:0	0.2445 g
Tyrosine	0.047 g
Vitamin B-12	9.9956 g
Vitamin K (phylloquinone)	2.9008 g
Fatty acids, total saturated	9.9559 g
Histidine	0.0376 g
Fatty acids, total monounsaturated	6.5228 g
Threonine	0.0569 g
Folate, food	156.7405 g
Vitamin E (alpha-tocopherol)	5.4853 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.3298 g
Magnesium, Mg	220.592 mg
Lysine	0.084 g
Potassium, K	2446.564 mg
Cystine	0.0237 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Ginger	3 slices	5.28	1.1728	0.0495
Garlic	2 cloves	8.94	1.9836	0.03
Oil	1 tablespoon	112.128	0	12.7334
Five spice powder	0.25 teaspoon	889.4927	0	4.9971
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Golden syrup	1 tablespoon	889.4927	0	4.9971
Hoisin sauce	1 tablespoon	35.2	7.0528	0.5424
Black bean sauce	1 tablespoon	889.4927	0	4.9971
Pepper	0 pinch	0	0	0
sesame oil	1 teaspoon	39.78	0	4.5
wine	1 tablespoon	2.831	0.0402	0
dark soy sauce	2 teaspoons	889.4927	0	4.9971
pork fillet	1 kg	889.4927	0	4.9971
chinese red food coloring	1 pinch	889.4927	0	4.9971