Barbecued Red Roast Pork Tenderloin

Total Time
Prep 5 mins
Cook 30 mins

This is posted by request, and comes from the Aus Women's Weekly Chinese Cooking Class Cookbook. It's a simple recipe I make quite often. Prep time doesn't include marinating time.

Ingredients Nutrition


  1. Combine soy sauce, red wine, honey, sugar, food colouring, crushed garlic and halved shallot in a large bowl.
  2. Sprinkle cinnamon on top, add pork, marinate one hour or cover and refrigerate overnight for best results, turning occasionally.
  3. Drain pork fillets from marinade, reserve marinade.
  4. Put pork on wire rack over baking dish.
  5. Bake in a moderate oven 30 minutes, turning frequently with tongs and basting frequently with marinade.
  6. Remove from oven, put on board and allow to cool.
  7. Cut pork into diagonal slices to serve.


Most Helpful

You only need to smell this marinade to know you are about to experience something special! I followed the easy directions, adding all the ingredients in a Ziplock bag (except the red food coloring, there were only a few drops left in the bottle) and marinated the pork for 3 hours. I baked the pork as directed. The result - superb flavor and fork tender! My 5 star rating = excellant!

Lorac June 15, 2003

Awesome! I used a 1.5-lb. boneless pork loin roast -- not those little skinny things, but the real deal (I buy the huge monsters and cut them into reasonably sized roasts). I used this marinade, leaving it in the fridge for nearly two days, and it was awesome! As Lavender Lynn said, this is exactly like the BBQ pork served at a lot of Chinese restaurants. Next time, though, I think I'll use a low-sodium soy sauce. I'm not sure if it was the regular soy sauce or the extended marinating time I used, but it came out just a bit too salty for my family's taste. Thanks much for this delicious recipe!

Cluich March 23, 2009

This was abso fabso, used pork fillets and cooked in an Aga for 30 mins. hand 2 fillets, kept one for next day for lunch etc. All I can say is family loved it and thought I had been to a really good takeaway wow!!!. One point having a bit of water in bottom of pan below the grid ensured that the pork was moist and tender

kevinm_payne October 04, 2007

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