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 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!
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!
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
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 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.
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.
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.
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.
Excellent - served this with stir fried veg garlic roast potato and egg fried rice.
Very tender but not a terribly impressive taste.
