Char Siu Pork Tenderloin
Char Siu Pork Tenderloin

This recipe comes courtesy of Ron Merlin, a voracious blogger and respected foodie who also has a talent for photographing his creations -

I really enjoy cooking Pork Tenderloin (often sold as pork fillet - Ed). The cut is so tender, cooks so quickly, and readily lends itself to marinades and sauces. I adapted a recipe which uses a Char Siu marinade. Since my new favourite spice is Chinese 5 spice powder this was ideal. The pork tenderloin can be baked or grilled or even sauteed after marinating. For this rendition, I used the old barbecue grill. Delicious.


2 tablespoons rice wine

¼ cup soy sauce

2 tablespoons sugar

2 teaspoons sesame oil

3 cloves garlic, minced

1 teaspoon finely minced ginger

2 tablespoons tomato sause

2 tablespoons hoisin sauce

1 ½ teaspoons chinese 5-spice powder

2 tablespoons honey


Mix all ingredients in a bowl.

Slice pork tenderloin cross-wise into ¾ inch pieces.

Place in plastic bag and pour marinade over, seal bag, and marinate in refrigerator for at least 4 hours and preferably overnight.

Remove tenderloin, and grill over high heat for approximately 3 - 4 minutes per side, basting with a bit of the marinade. Be careful not to overcook the tenderloin, it tends to cook very quickly. If you have a meat thermometer, remove as SOON as it registers 170 degrees.

Let rest for 10 minutes and serve.

Try Char Siu Pork Tenderloin with - Great Camping Food - Rice.


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