Chinese Pork Tenderloin

Name: Chinese Pork Tenderloin
Prep time: 5 min
Cook time: 35 min
Total time: 2 h 40 min
Yield: 6 servings
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 ½ teaspoons minced fresh ginger root; 1 ½ teaspoons packed brown sugar; 1 clove garlic; ½ teaspoon sesame oil; 1 pinch Chinese five-spice powder

Rating: 4.47 stars

98 Ratings
79 Reviews
8 Photos

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.

By JENNIFER72_00

Gallery

Recipe Summary

prep:

5 mins

cook:

35 mins

additional:

2 hrs

total:

2 hrs 40 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 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.

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Step 2

Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
Step 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.

Nutrition Facts

Per Serving:

222 calories; protein 35.8g 72% DV; carbohydrates 5g 2% DV; fat 5.5g 8% DV; cholesterol 98.5mg 33% DV; sodium 373.5mg 15% DV. Full Nutrition

Reviews (79)

Most helpful positive review

ebizamk

04/18/2006

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! Read More

Helpful

(53)

Most helpful critical review

Temkin

09/13/2006

Very tender but not a terribly impressive taste. Read More

Helpful

(9)

98 Ratings

5 star values: 62
4 star values: 25
3 star values: 8
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ebizamk

04/18/2006

Helpful

(53)

DRAGNLAW

07/04/2006

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! Read More

Helpful

(38)

Esther Eng

12/14/2008

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 Read More

Helpful

(34)

LIZCANCOOK

10/05/2005

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. Read More

Helpful

(26)

CRAZY4SUSHI

05/19/2006

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. Read More

Helpful

(19)

RYSWISKGAL

05/17/2006

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. Read More

Helpful

(14)

BKIENBUSCH

06/22/2009

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. Read More

Helpful

(14)

naples34102

05/21/2013

Yes! No bottled teriyaki sauce! Noticing this was already a big plus for this recipe. Instead there is an interesting blend of seasonings and spices. It sounded interesting different from most Asian-inspired pork tenderloin recipes and it proved itself. This was delicious. Read More

Helpful

(13)

bryonyblue

03/04/2006

Excellent - served this with stir fried veg garlic roast potato and egg fried rice. Read More

Helpful

(12)

Temkin

09/13/2006

Very tender but not a terribly impressive taste. Read More

Helpful

(9)

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Nutritional Information

Chinese Pork Tenderloin

Servings Per Recipe: 6
Calories: 221.7

% Daily Value *

protein: 72 %

carbohydrates: 2 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 8 %

saturated fat: 9 %

cholesterol: 33 %

vitamin a iu:

niacin equivalents: 127 %

vitamin b6: 64 %

vitamin c:

folate: 1 %

calcium: 2 %

iron: 10 %

magnesium: 15 %

potassium: 17 %

sodium: 15 %

thiamin: 127 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chinese Pork Tenderloin

1 of 79

All Reviews

ebizamk

04/18/2006

Helpful

(53)

DRAGNLAW

07/04/2006

Helpful

(38)

Esther Eng

12/14/2008

Helpful

(34)

LIZCANCOOK

10/05/2005

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.

Helpful

(26)

CRAZY4SUSHI

05/19/2006

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.

Helpful

(19)

RYSWISKGAL