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Chinese Pork Tenderloin

SUBMITTED BY: JENNIFER72_00      PHOTO BY: JosiesMom

"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."
PREP TIME  5 Min
COOK TIME  35 Min
READY IN  2 Hrs 40 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 (1 1/2 pound) pork tenderloins, trimmed
  • 2 tablespoons light soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sherry
  • 1 tablespoon black bean sauce
  • 1 1/2 teaspoons minced fresh ginger root
  • 1 1/2 teaspoons packed brown sugar
  • 1 clove garlic
  • 1/2 teaspoon sesame oil
  • 1 pinch Chinese five-spice powder

DIRECTIONS

  1. Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
  2. Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
  3. Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2006 by ebizamk
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!

7 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2006 by DRAGNLAW
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!

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2006 by bryonyblue
Excellent - served this with stir fried veg, garlic roast potato and egg fried rice.

6 users found this review helpful


 
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Recipe Submitter:

JENNIFER72_00
Cooking Level: Intermediate
Living In: Toronto, Ontario, Canada
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 250

  • Total Fat: 7.2g
  • Cholesterol: 107mg
  • Sodium: 372mg
  • Total Carbs: 5g
  •     Dietary Fiber: 0.3g
  • Protein: 38.5g

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