Chinese Roast Pork Tenderloin
Elevate your dinner table with this succulent Chinese Roast Pork Tenderloin, a dish that blends traditional Asian flavors with effortless preparation. Tender pork tenderloins are infused with a bold, aromatic marinade featuring soy sauce, hoisin sauce, honey, Shaoxing wine, minced garlic, grated ginger, and a hint of Chinese five-spice powder. After marinating for hours to absorb maximum flavor, the pork is roasted to juicy perfection, basted with the reserved marinade for an irresistibly glossy, caramelized finish. This dish is quick to cook, taking just 25 minutes in the oven, and is garnished with fresh green onions for a burst of color and freshness. Perfectly balanced between sweet, savory, and umami, it’s an impressive yet approachable recipe ideal for weeknight meals or casual entertaining. Pair this flavorful pork with steamed rice or stir-fried veggies for an authentic Chinese-inspired feast!
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Recipe Information
Ingredients
- 2 pieces Pork tenderloin
- 0.25 cup Soy sauce
- 2 tablespoons Hoisin sauce
- 2 tablespoons Honey
- 2 tablespoons Shaoxing wine (or dry sherry)
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon Sesame oil
- 1 teaspoon Vegetable oil
- 2 stalks Green onions, sliced (for garnish)
Instructions
Rinse the pork tenderloins under cold water and pat them dry with paper towels. Trim any excess fat or silver skin, if necessary, and set aside.
In a medium mixing bowl, whisk together the soy sauce, hoisin sauce, honey, Shaoxing wine, minced garlic, grated ginger, Chinese five-spice powder, sesame oil, and vegetable oil to create the marinade.
Place the pork tenderloins in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap.
Let the pork marinate in the refrigerator for at least 4 hours, or preferably overnight, for maximum flavor.
When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack with cooking spray or a small amount of vegetable oil.
Remove the pork tenderloins from the marinade and let any excess marinade drip off. Reserve the marinade for basting during cooking.
Place the pork tenderloins on the prepared wire rack, leaving space between them for even cooking.
Roast the pork in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) at the thickest part of the meat. Baste the pork with the reserved marinade halfway through the cooking time for added flavor.
Once cooked, remove the pork from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute and keeps the meat tender.
Slice the pork tenderloins into medallions and arrange them on a serving plate. Garnish with sliced green onions and serve immediately.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 5908 mg | 257% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 44.6 g | ||
| Protein | 231.8 g | 464% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 146 mg | 11% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4618 mg | 98% | |
*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.
