Asian Barbecued Pork Tenderloin

Total Time
Prep 15 mins
Cook 20 mins

Based on a recipe from Marlene Koch’s book, Fantastic Food with Splenda. She says in its intro, “Hoisin is a thick, sweet, spicy condiment used extensively in Asian cuisine. In addition to being spread on pancakes for mu shu pork, it is used for delicious stir-fry barbecue sauces like this one.” She also offers this tip: “Hoisin is made from soybeans, chilies, garlic, ginger, and sugar. Brands vary quite a bit from one to another. It should be very dark and have a complex flavor. Koon Chun is one preferred brand.” Prep and cook times do not include the marinating time.

Ingredients Nutrition


  1. Combine all ingredients except pork in small bowl.
  2. Add pork to shallow dish and coat with sauce. Cover and marinate pork several hours or overnight in refrigerator.
  3. Preheat oven to 425°F Prepare baking sheet by lining with foil. Remove pork from sauce and place on baking sheet. Baste with marinade and cook for 20 minutes or until internal temperature reaches 145-150°F
  4. Slice thin across grain and serve.
Most Helpful

Excellent recipe!! Like the other reviewers, I found the pork to be moist, tender and very tasty! We marinated for about 3 hours, then cooked it on the BBQ for about 20 minutes, until the internal temperature was about 145 degrees. We basted the tenderloin with the leftover marinade about 5 minutes before it came off the heat, which gave it a nice shot of flavour just before it landed on our plates. We will definitely be making this one again!

Canadian WesternGirl July 16, 2011

I loved the flavors of this pork tenderloin. My tenderloin turned out so juicy and tender. I love the flavor of ginger, so I used fresh grated ginger and also added some dried ginger. Soooo good. I took some leftovers for lunch the next day and they stayed nice and moist even after being reheated in the microwave. Made for March, 2010 Aus/NZ Swap.

Crafty Lady 13 March 14, 2010

What a yummy recipe for pork tenderloin. This made the most moist piece of meat. It was full of flavor with non being the dominate one. They all blended so well together. I cooked mine in the oven but it did take an additional 10 mins to get it to the right temperature. I served it with Cellophane Noodles With Garlic, Cucumbers and Cilantro - Ww and Bok Choy (Side Dish) for a delicious dinner. Thanks for posting. :)

teresas January 08, 2010