Chinese Barbecued Pork

1. Mix together marinade ingredients in a ceramic dish. Add pork and turn to coat. Marinate for 4 hours or overnight.

2. Preheat oven to 200oC. Place pork on a rack in a baking tray. Pour 2 cups water into the base of the tray. Bake pork, basting with the extra marinade for 20 minutes.

3. Mix honey and extra soy and baste pork, cook for a further 10 minutes. Remove from oven and allow to rest, covered for 10 minutes.

4. Serve sliced.

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Nutrient	Quantity
Total fats	34.9894 g
Protein	191.3648 g
Carbohydrates	47.2318 g
Energy	1318.4158 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.299 g
Water	728.977 g
Aspartic acid	18.4297 g
Calcium, Ca	94.4568 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1269 g
Lutein + zeaxanthin	38.4 g
Fiber, total dietary	2.5173 g
Carotene, beta	3.4133 g
Niacin	61.2905 mg
Hydroxyproline	0.4805 g
Fatty acids, total trans-polyenoic	0.1179 g
Arginine	12.5317 g
Riboflavin	3.2671 mg
Fatty acids, total polyunsaturated 15:0	0.0091 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1451 g
Fatty acids, total saturated 20:1	0.1904 g
Glutamic acid	30.1364 g
Sodium, Na	2731.001 mg
Fatty acids, total saturated 16:1 undifferentiated	0.68 g
Total lipid (fat)	34.9894 g
Manganese, Mn	0.5123 mg
Fructose	0.0999 g
Proline	7.6496 g
Fatty acids, total saturated 16:0	6.8966 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	4.1979 g
Sucrose	8.5264 g
Choline, total	732.5767 mg
Fatty acids, total polyunsaturated 18:1 t	0.2085 g
Sugars, total	32.0577 g
Serine	8.1587 g
Fatty acids, total saturated 10:0	0.0091 g
Fatty acids, total saturated 18:0	3.8091 g
Fatty acids, total saturated 20:4 undifferentiated	0.4896 g
Vitamin B-6	7.0163 mg
Selenium, Se	276.4446 g
Ash	15.8811 g
Vitamin D	90.6669 IU
Fatty acids, total saturated 18:1 undifferentiated	12.2496 g
Pantothenic acid	7.7062 mg
Phenylalanine	7.9264 g
Copper, Cu	0.9272 mg
Betaine	31.9771 mg
Thiamin	8.9122 mg
Methionine	5.1744 g
Iron, Fe	9.9525 mg
Carbohydrate, by difference	47.2318 g
Phosphorus, P	2262.5517 mg
Folate, total	21.9567 g
Fatty acids, total polyunsaturated 18:2 t,t	0.1179 g
Tocopherol, gamma	0.272 mg
Alanine	11.0358 g
Cholesterol	591.8947 mg
Valine	9.8361 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0091 g
Fatty acids, total saturated 18:2 undifferentiated	5.6536 g
Glycine	8.4795 g
Glucose (dextrose)	0.1695 g
Fatty acids, total saturated 14:0	0.3536 g
Zinc, Zn	17.3697 mg
Isoleucine	9.2627 g
Fatty acids, total saturated 12:0	0.0091 g
Fatty acids, total polyunsaturated	6.5866 g
Leucine	16.0342 g
Vitamin A, IU	23.2534 IU
Folate, DFE	21.9567 g
Tryptophan	1.9829 g
Vitamin C, total ascorbic acid	0.3413 mg
Fatty acids, total polyunsaturated 18:1 c	11.2155 g
Fatty acids, total saturated 20:0	0.0272 g
Tyrosine	7.1654 g
Vitamin B-12	4.7147 g
Vitamin K (phylloquinone)	0.4267 g
Fatty acids, total saturated	11.2042 g
Histidine	8.1153 g
Fatty acids, total monounsaturated	13.1213 g
Threonine	8.4482 g
Folate, food	21.9567 g
Fatty acids, total polyunsaturated 17:0	0.0725 g
Vitamin D (D2 + D3)	2.72 g
Vitamin D3 (cholecalciferol)	2.72 g
Vitamin E (alpha-tocopherol)	2.2336 mg
Fatty acids, total trans	0.3264 g
Fatty acids, total trans-monoenoic	0.2085 g
Magnesium, Mg	277.9306 mg
Lysine	17.4237 g
Potassium, K	3746.3248 mg
Cystine	2.1768 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown sugar	1 tablespoon	34.2	8.8281	0
Honey	2 tablespoons	0	0	0
Five spice powder	0.5 teaspoon	0	0	0
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Hoisin sauce	0.33 cup	187.7333	37.6149	2.8928
Rice wine	2 tablespoons	0	0	0
pork tenderloin	2	1088.0025	0	32.0054