Chinese Barbecued Pork Tenderloin
Elevate your dining table with the bold flavors of Chinese Barbecued Pork Tenderloin, a timeless classic bursting with sweet, savory, and aromatic notes. This easy-to-follow recipe transforms tender, juicy pork into a showstopping dish, thanks to a marinade of hoisin sauce, soy sauce, Shaoxing wine, honey, and a dash of five-spice powder. Enhanced with the warm undertones of fresh ginger and garlic, and optionally tinted with red food coloring for a traditional look, this dish offers authentic Chinese barbecue vibes in the comfort of your home. Perfectly roasted and basted to caramelized perfection, this dish pairs beautifully with steamed rice and crisp vegetables or can be sliced to add a flavorful protein boost to your favorite noodle or stir-fry dish. With just 15 minutes of prep time, this recipe is your gateway to creating an enticing homemade Asian delicacy.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 0.25 cup Hoisin sauce
- 2 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons Honey
- 1 tablespoon Brown sugar
- 1 tablespoon Sesame oil
- 1 teaspoon Five-spice powder
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 0.25 teaspoon Red food coloring (optional, for traditional appearance)
Instructions
In a medium mixing bowl, combine hoisin sauce, soy sauce, Shaoxing wine, honey, brown sugar, sesame oil, five-spice powder, minced garlic, grated ginger, and optional red food coloring. Whisk until smooth.
Place the pork tenderloins in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring they are completely coated.
Seal the bag or cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to permeate the meat.
Preheat your oven to 375°F (190°C). Line a baking sheet with foil for easy cleanup and place a wire rack on top.
Remove the pork tenderloins from the marinade, allowing any excess to drip off. Reserve the marinade for basting during cooking.
Place the pork on the wire rack and roast in the preheated oven for about 25–30 minutes, basting with the reserved marinade halfway through.
Check for doneness by inserting an instant-read thermometer into the thickest part of the pork. It should register 145°F (63°C).
Once the pork has reached the desired temperature, remove it from the oven and tent loosely with foil. Let it rest for 10 minutes before slicing into thin pieces.
Serve warm with steamed rice, vegetables, or use as a protein in other dishes.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 5274 mg | 229% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 61.0 g | ||
| Protein | 229.4 g | 459% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 130 mg | 10% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4473 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
