CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2006-12-16
Serves: 7-8
Prep Time: 60m+
Difficulty: average
Backpacking: No
Ingredients
- 1 lb Pork tenderloin
- 2 tb Honey
- 3 tb Light soy sauce
- 2 tb Hoisin sauce
- 2 tb Catsup
- 1 ts Dark soy sauce
- 1 tb Sherry
- 1 Clove garlic; mashed
- 1 tb Sugar
Instructions
Trim meat and cut into strips about 2" wide and 6" long. Combine remaining ingredients in bowl; pour over pork and marinate 2+ hours. Skewer pork with steel hangers and hang onto top rack of oven over shallow roasting pan containing a few inches of water.
Preheat oven to 425 for 10 minutes. Roast pork 20 minutes. With baster, coat with drippings every 5 minutes. Reduce heat to 325 and roast 5 minutes more. Slice each strip diagonally against the grain into 1/4" pieces. Serve cold. Dip with Chinese hot mustard and sesame seeds.
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