{"id":155,"date":"2009-03-14T22:53:00","date_gmt":"2009-03-14T22:53:00","guid":{"rendered":"https:\/\/cooleysekula.net\/cooking\/?p=155"},"modified":"2020-12-23T22:54:49","modified_gmt":"2020-12-23T22:54:49","slug":"barbecued-pork","status":"publish","type":"post","link":"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/barbecued-pork\/","title":{"rendered":"Barbecued Pork"},"content":{"rendered":"\n<p><strong>Ingredients:<\/strong><br>1 to 1.25 lb pork tenderloin, trimmed<br>1\/4 cup soy sauce<br>1\/4 cup honey<br>1 tbsp dry sherry<br>2 tbsp hoisin sauce<br>1\/2 tsp five-spice powder<br>1\/8 tsp salt<br>1\/8 tsp ground white pepper<\/p>\n\n\n\n<p><strong>Directions:<\/strong><br>1. Cut small incision in the pork at 1-inch intervals<br>so the marinade can penetrate the meat. In a medium<br>bowl, combine the soy sauce, honey, sherry, hoisin sauce,<br>five-spice powder, salt and pepper. Add the pork; rub<br>to coat well. Cover with plastic wrap and refrigerate a<br>minimum of 6 hours or overnight. Turn the pork occasionally<br>as it marinates.<\/p>\n\n\n\n<p>2. Position the rack about 6-inches from the broiler and<br>heat the broiler. Set a rack in a small roasting pan.<br>Remove the pork from the marinade (discard the marinade)<br>and lay it on the rack. Broil with the oven door closed,<br>turning the tenderloin after 10 minutes, until an instant-<br>red thermometer registers 145F, 15 to 20 minutes total;<br>keep an eye on it to avoid burning. Let cool before using.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nIngredients:1 to 1.25 lb pork tenderloin, trimmed1\/4 cup soy sauce1\/4 cup honey1&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/barbecued-pork\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;Barbecued Pork&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":1,"featured_media":156,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-155","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/comments?post=155"}],"version-history":[{"count":1,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/155\/revisions"}],"predecessor-version":[{"id":157,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/155\/revisions\/157"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media\/156"}],"wp:attachment":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media?parent=155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/categories?post=155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/tags?post=155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}