Chinese-Barbecued Pork Tenderloin

"From Cooking Light Magazine - can't wait to try this - sounds delicious!!!"
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by ElizabethKnicely photo by ElizabethKnicely
photo by teresas photo by teresas
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
35mins
Ingredients:
9
Serves:
4
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ingredients

  • 1 pork tenderloin (1 pound)
  • 2 teaspoons brown sugar
  • 12 teaspoon five-spice powder
  • 14 teaspoon salt
  • 18 teaspoon ground red pepper
  • cooking spray
  • 1 tablespoon hoisin sauce
  • 1 tablespoon orange juice
  • 12 teaspoon dark sesame oil
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directions

  • Preheat oven to 400 degrees F. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture.
  • Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 10 minutes. Combine hoisin, orange juice, and sesame oil in a small bowl, brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160 degrees (slightly pink).

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Reviews

  1. Perfect! The meat is very well seasoned, tender and moist. A quick meal dish that tastes like it took hours to make. This was served on a bed of steamed brown rice with Quick Cabbage Stir-Fry Asian Style (Recipe #180990).
     
  2. This recipe was spicier than I expected. I was expecting a more "soy" flavor. I used pork steaks instead of pork tenderloin. I prepared aparagus and teriyaki rice to go along with my Chinese themed dinner. The kids and I were very pleases with the end results and I will probably make this again leaving out the ground red pepper. Thanks Nancy. Made for PLEASE REVIEW MY RECIPE SEPT-OCT 2013.
     
  3. What a yummy pork tenderloin...it was nice and moist and packed with flavor...thanks for posting it...=)
     
  4. I knew that I would love this recipe, after looking at the ingredients...and boy was I right. So yummy. Quick, easy to make, you could serve to guests or to family, perfect either way. Really enjoyed both the rub and the glaze. The pork was perfection, juicy and tender, just full of delicious flavors. Thanks so much Nancy for sharing a recipe that I have placed in my favorites Cookbook for 2012. Kudos my friend. Made for Fall Pac/12
     
  5. This is so yummy. The glaze added a great taste to the pork with the rub. Thanks Nancy :) Made for Holiday tag game
     
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Tweaks

  1. This recipe was spicier than I expected. I was expecting a more "soy" flavor. I used pork steaks instead of pork tenderloin. I prepared aparagus and teriyaki rice to go along with my Chinese themed dinner. The kids and I were very pleases with the end results and I will probably make this again leaving out the ground red pepper. Thanks Nancy. Made for PLEASE REVIEW MY RECIPE SEPT-OCT 2013.
     

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