Chinese Roast Pork Tenderloin

  • Prep Time: 6 hrs
  • Total Time: 7 hrs
  • Servings: 4

    • Ingredients

  • 1 (2lb)whole pork tenderloin, well trimmed
  • 1/2 cup water or 1/2 cupchicken stock
  • 1/4 cuplight brown sugar, packed
  • 2teaspoonskosher salt
  • 1/2 teaspoonChinese five spice powder
  • 2tablespoonsKikkoman soy sauce
  • 1tablespoon dry sherry or 1tablespoonJapanese sake
  • 1tablespoonyellow miso( Yellow miso can be bought in the chinese section of the market)
  • 2teaspoonscrushed fresh garlic
  • 1/4 teaspoonred food coloring

    • Directions

  • Place the porkloin in a large ziploc freezer bag.
  • In a small bowl, stir together the rest of the ingredients until the sugar has dissolved.
  • Pour into the ziploc bag; remove as much air as possible and seal shut.
  • Refrigerate from 6 to 36 hours (I prefer the longer marinade time).
  • Preheat oven to 375 degrees.
  • Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.
  • Insert meat thermometer.
  • Roast about 1 hour or until the internal meat temperature reaches 165 degrees.
  • Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.
  • To serve as a main course, cut the porkloin into 1/4″ slices.
  • To serve as a Chinese appetizer, cut into 1/4″ slices; arrange on platter with separate small bowls of Chinese hot mustard and untoasted sesame seeds.
  • Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.

    • Reviews

  • “This is incredible and perfect for fried rice. I used trimmed country ribs with the same cook time and have no complaints nor do I suggest changes.Perfection! Thank you, thank you.>br/br/

  • “LOVED IT!!! I made this according to directions except the miso (which I didn’t have), It still turned out AWESOME!! Made it with sushi style rice & chinese style green beans – YUM-O. Used the leftovers for pork lo-mein mmm-mmm absolutely dee-lish. Thanks dancer, for the recipe.”

  • “My husband liked this, it just wasn’t the flavor I was going for. I really wanted to love it but there was something about it I just didn’t like. I made it and cut it up to go in lo mein, it wasn’t quite the ‘take-out’ flavor. I might try it again and tweak the spices a bit. I’m still giving it 4 stars because my husband says I’m nuts not to like it so I guess it’s just me.”

  • “Great pork.Served with Recipe #31110, and Recipe #81284.”

  • “OMG!!! Have perfected a Chinese dish at home, TRUE!Would rate this more than 5 stars if was allowed to!SERIOUSLY, marinated meat for 36 hours or more,You should smell the kitchen and aromatic smells going out the door!Honestly, am not big pork person too!Meat from the butcher made a world of difference, TRUE!GREAT!!! GREAT!! GREAT! GREAT!!!Hope making and reviewing this is your fate!Used tamari to drastically cut down salt intake,SERIOUSLY? How HIGHLY RECOMMEND you make!THANKS!”

  • “I’ve made this twice now, a third time tonight (second night in a row!) and each time I make it I get bombarded by I-love-you’s from my BF. He can’t get enough of this! Have to increase the cooking time a bit, but this goes great chopped up and made into fried rice! Most definitely 5 stars.”

  • “This was a great recipe!We had company over for homemade Chinese food and this was the hit of the meal.I marinated this for 24 hours and it was perfect!”

  • “Great little recipe!I marinated for about 6 hours and it was nice and flavorful and it went great with veggie fried rice and potstickers.I did use brown rice miso, since that’s all I had.”

  • “WOW! Was I surprised my family went nuts over this recipe. No more buying from the store already prepared. This is our favorite Sunday football snack.The only thing I did different was add 2 tablespoons of Hoisen sauce and can’t get yellow miso so used black bean sauce instead.This works great with any inexpensive cut of pork, just make sure most of the fat is removed.Thank you Dancer for another Fabulouse recipe.”

  • “We didn’t care for this. I really can’t put my finger on it. My sister said it was too sweet. I thought the flavor was a little overpowering. I marinated it for 8 hours.”

  • “this was wonderful!”

  • “I used all the flavouring ingredients except the miso as I didn’t have any and also the food colouring I omitted too. I used my pork in chow mein and was a real hit with my DH and our friends when I made it last weekend. Thankyou for the inspiration!!!!”

  • “This is an excellant recipe, we all loved it..I served it with sesame noodles and homemade eggrolls.. I have pork enough left over to chop and use in fried rice for another day.. Oh, I used red miso (aka ‘black bean sauce’) because it is easily available in the oriental section of any grocery store. 5 stars!!”

    •