"A delicious and easy to prepare marinade consisting of ingredients that can be easily found at a Chinese grocery store. Don't let the ingredients fool you, this is a meal that even the less adventurous will enjoy." — JENNIFER72_00
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2 (1 1/2 pound)
pork tenderloins, trimmed
light soy sauce
black bean sauce
1 1/2 teaspoons
minced fresh ginger root
1 1/2 teaspoons
packed brown sugar
Chinese five-spice powder
Too bad I can't give a 5+ rating!!!!!
Will use this marinade for other meats or even stir fries as it has all the 'asian/chinese' tastes I'd usually be looking for.
Might have used more ginger than called for (I love ginger!), so that flavor really stood out, but without being overpowering.
Also, marinating for just over 24 hrs was, for me, a big plus. Yummy, yummy, yum!
Too much ginger flavor, it was too overwelming for me.
Absolutely delightful! I was out of Hoisin sauce and decided to substitute Teriyaki with some Fish Sauce added in. Marinated overnight. Baked for 35 minutes (tenderloins were quite thick), wrapped in foil and let sit on the counter for what turned out to be about 45 min. due to interruptions. When sliced, was perfect, juicy, still warm and tender. What I think I like best is the delicate nature of the flavours. I thought it would be quite strong looking at the list of ingredients. However nothing overpowered the other. On the repeat list, thanks Jennifer!
Very nice combination of flavors. Halved the recipe and marinated 1 tenderloin for 2 days. Took longer than stated, about 40 minutes total. Served with a bagged thai noodle dish and steamed asparagus.
I'm giving it 5 stars because it's a great launching point for Chinese cooking and because I like to search for recipes using the rating system, and this one is worth taking a look at. I brought this dish to my company Christmas potluck and I got rave reviews. It was really easy to make in quantity (I made 3 tenderloins, about 4.5 lbs.)
I modified this recipe, and for those who don't cook Chinese style very often it might seem like I made a lot of modifications. I like to cook using whatever I have in the pantry and Chinese cooking is really forgiving.
First of all I didn't measure any ingredients, I just poured and everything together by estimation.
I marinated my pork tenderloins for 24 hrs in the fridge in hoisin sauce, five spice, chinese cooking wine (not sherry), fish sauce (not soy sauce because I like how the flavors blend), I used Shezuan black bean sauce since the recipe didn't specify, and brown sugar ( forgot to add the sesame oil.) The next day I preheated the oven, minced the ginger, moved the tenderloins from the marinade to a baking pan, sprinkled the ginger on top and baked at 350 for 50 minutes.
It came out fantastic. Everyone enjoyed it and I got a lot of comments about how tender it was. It was great because it required very little prep. A tasty dish with very little effort. I think if you stuck to the recipe it would be good, but like other reviewers either use less ginger or add it in after it marinades like I did. i baked it for 50 minutes
I used the sauce to marinate pieces of pork for a couple of hours and then used it in a stir fry. The black bean sauce helps balance the sweetness of the hoisin sauce. A good combination of flavors.
Absolutely Awesome! We love this. I will usually sear it on the grill for that crispy exterior and smokey flavor and then finish it up in the oven.
This recipe is very easy and tasty. the flavours were great. I served with fried rice and chopped up leftover pork into the rice the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Pork Tenderloin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 49
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