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    You are in: Home / Recipes / Five-Spices Pork Tenderloin Recipe
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    Five-Spices Pork Tenderloin

    Five-Spices Pork Tenderloin. Photo by breezermom

    1/8 Photos of Five-Spices Pork Tenderloin

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Boomette's Note:

    This is one recipe I tried and was delicious. This is from the issue of March 2002 of Coup de Pouce.

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    Units: US | Metric


    1. 1
      In a small bowl, with a whisk, mix hoisin sauce, honey, ketchup, garlic and five-spice powder.
    2. 2
      Brush each tenderloin with about 1 tablespoon of the glaze (set aside remaining glaze).
    3. 3
      Put pork tenderloins on a grill in a broiler pan. Cook in a preheated oven at 375 F for 15 to 20 minutes or until the internal temperature reaches 160 F or pork tenderloins are cooked but lightly pink inside.
    4. 4
      Meanwhile, in a small saucepan, mix the reserved glaze and water. Cook at medium-low, stirring from time to time, for 10 minutes or until the sauce has lightly reduced.
    5. 5
      Remove the pork tenderloins from the oven and let rest 2 to 3 minutes.
    6. 6
      With a sharp knife, cut pork tenderloins in fine slices and distribute in 4 plates. Salt, pepper and spread with warm sauce. It's ready to serve.

    Ratings & Reviews:

    • on January 30, 2013


      I made this as a marinade for pork chops and it came out great. Thank you for sharing I think this one is going to become a regular.

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    • on August 07, 2011


      First, let me say that I cooked this for one, and used a 6 oz piece of pork tenderloin. I reduced the other ingredients accordingly. Since I reduced the size of the tenderloin, I felt sure that mine would be cooked to perfection in 15 minutes, but it was still raw, and only registered 145 degrees. So it took a bit longer to cook. However, the taste is divine! Love the sauce! Really enjoyed the glazed baked onto the tenderloin, and I'd of been happy with that. The extra sauce was a bonus, and I wish I'd cooked some rice or orzo to help soak it up.

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    • on July 09, 2010


      Amazing sauce, great authentic flavour, thanks! I made a Chinese pork stir fry with it. I didn't use hoisin and substituted ginger crushed in the garlic mincer. Because I cooked less meat, I used one spoon of honey, one of brown sugar, and one heaping teaspoon of five-spice and found it perfectly sweet enough. Served with rice, beansprouts, and mixed veg for a real pick-me-up dinner.

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    Read All Reviews (11)


    Nutritional Facts for Five-Spices Pork Tenderloin

    Serving Size: 1 (182 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 253.0
    Calories from Fat 41
    Total Fat 4.6 g
    Saturated Fat 1.4 g
    Cholesterol 74.1 mg
    Sodium 486.1 mg
    Total Carbohydrate 28.8 g
    Dietary Fiber 0.5 g
    Sugars 25.0 g
    Protein 24.4 g

    The following items or measurements are not included:

    five-spice powder

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