Chinese Roast Pork Tenderloin

Total Time
Prep 6 hrs
Cook 1 hr

Ingredients Nutrition


  1. Place the porkloin in a large ziploc freezer bag.
  2. In a small bowl, stir together the rest of the ingredients until the sugar has dissolved.
  3. Pour into the ziploc bag; remove as much air as possible and seal shut.
  4. Refrigerate from 6 to 36 hours (I prefer the longer marinade time).
  5. Preheat oven to 375 degrees.
  6. Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.
  7. Insert meat thermometer.
  8. Roast about 1 hour or until the internal meat temperature reaches 165 degrees.
  9. Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.
  10. To serve as a main course, cut the porkloin into 1/4" slices.
  11. To serve as a Chinese appetizer, cut into 1/4" slices; arrange on platter with separate small bowls of Chinese hot mustard and untoasted sesame seeds.
  12. Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.
Most Helpful

This is incredible and perfect for fried rice. I used trimmed country ribs with the same cook time and have no complaints nor do I suggest changes. Perfection! Thank you, thank you.<br/><br/>Update: As I make my fried rice in 3 cup (cold rice) batches, I made my final batch reducing my normal seasonings and replaced with about 1/3 cup of the remaining marinade. A pleasant alteration. Again, thank you "Dancer."

David S #2 June 15, 2013

LOVED IT!!! I made this according to directions except the miso (which I didn't have), It still turned out AWESOME!! Made it with sushi style rice & chinese style green beans - YUM-O. Used the leftovers for pork lo-mein mmm-mmm absolutely dee-lish. Thanks dancer, for the recipe.

threalmrssmith April 20, 2011

My husband liked this, it just wasn't the flavor I was going for. I really wanted to love it but there was something about it I just didn't like. I made it and cut it up to go in lo mein, it wasn't quite the 'take-out' flavor. I might try it again and tweak the spices a bit. I'm still giving it 4 stars because my husband says I'm nuts not to like it so I guess it's just me.

WhittySmith January 20, 2011