Chinese Pork Tenderloin Recipe - Allrecipes.com
Chinese Pork Tenderloin Recipe
  • READY IN ABOUT hrs

Chinese Pork Tenderloin

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 35 mins
  • READY IN 2 hrs 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2006

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!

 
Most Helpful Critical Review
Dec 15, 2008

Too much ginger flavor, it was too overwelming for me.

 

54 Ratings

Jul 04, 2006

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!

 
Oct 05, 2005

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.

 
Dec 14, 2008

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

 
May 19, 2006

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.

 
Jun 22, 2009

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.

 
May 17, 2006

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.

 

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Nutrition

  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 35.8 g
  • 72%
  • Sodium
  • 373 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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