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Chinese Barbequed Pork

Prep Time: Minutes
Cook Time: Minutes
Serves:6 servings

Nutritional Information

Tired of the same old pork tenderloin recipes. Try the variations here for unique ways to serve your next meal.


  • 2 Pork Tenderloins (1.5 lb ea)
  • 2 tbsp Light Soy Sauce
  • 2 tbsp Hoisin Sauce
  • 1 tbsp Sherry
  • 1 tbsp Black Bean Sauce
  • 1 1/2 tsp Ginge Root (minced)
  • 1 1/2 tsp Packed Brown Sugar
  • 1 Clove Garlic (minced)
  • 1/2 tsp Sesame oil
  • One Pinch 5 Spice Powder


  • 1. Variations:
  • 2. Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry. Increase gingerroot to 1 tbsp. Substitute 1 tbsp chopped fresh coriander for five-spice powder.
  • 3. Szechuan Barbequed Pork: Substitute 1 tsp Chinese chili paste for five-spice powder. Add 1 green onion, chopped.
  • 4. Trim any fat off tenderloin; tuck ends under and tie each with kitchen string. Place in a shallow glass dish.
  • 5. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, gingeroot, sugar, garlic, sesame oil and five-spice powder.
  • 6. Pour marinade over tenderloins and turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours; turn occasionally. Let stand for 30 minutes at room temp before cooking.
  • 7. Place tenderloins on rack in roasting pan, reserving marinade. Pour 1 cup water into pan. Bake, basting generously four times, in a 375F oven for 30-35 minutes, or until meat thermometer inserted at 20 degree angle registers 160F and meat still has a hint of pink.
  • 8. Remove to cutting board, and tent with foil. Let stand for 10 minutes. Remove string. Using sharp knife, slice pork diagonally into thin slices.

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