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Prep 10 mins
Cook 35 mins
This is great dinner party fare-- most of the preparation is done in advance, and it cooks in the oven while you spend time with your guests! I've yet to serve it when someone hasn't asked for the recipe. It will remind you a bit of barbecued ribs at a chinese restaurant. An excellent accompaniment to this dish is Cranberry-Orange Sauce (see my other recipes).
- 2 (3/4 lb) pork tenderloin
- 1⁄4 cup honey
- 1⁄4 cup soy sauce
- 1⁄4 cup oyster sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon fresh minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon ketchup
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon cinnamon
- 1 (14 ounce) can chicken broth (optional)
- 1 tablespoon cornstarch (or enough as needed) (optional)
- Pat the pork dry and arrange in a shallow baking dish.
- Whisk together remaining ingredients in a bowl, and pour over pork.
- Place in refrigerator and MARINATE AT LEAST 8 hours, but 24 is better.
- Turn at least twice during this time.
- Preheat oven to 400 Degrees.
- Remove pork, placing in a clean shallow baking dish (non-stick is perfect).
- Reserve marinade if you wish to make a sauce with it.
- Bake about 35 minutes, or until meat thermometer registers 155 degrees.
- Remove from oven, let rest 5 minutes and slice thinly.
- For sauce: Strain reserved marinade into a sauce pan.
- Add chicken broth, and bring to a boil.
- Cook down to about half original quantity.
- Add cornstarch as needed to thicken.
- This sauce is rather strong, I usually just nap the plates with it and pass the rest at table.
The sauce is what makes it. I did use the chicken broth and cornstarch but I did not reduse it by half. I simply brought it to a boil and added the stock and thickener. I did use all the ingredients listed but substituted Chinese 5 spice for the cinnamon and did not measure anything scientifically by any stretch of the imagination. The sauce reminded my guest of peanut satay sauce. I served it with steamed rice that had some onion garlic and sun-dried tomato added to it and grilled zucchini. It was really delicious...and I ate too much! Thank you for posting.
When I made this Recipe -I upped the amount of Garlic, (I used 2 large minced cloves) & instead of the cinamon & cayenne pepper - I substituted 1/2 tsp. of Chinese 5 Spice as well as cutting the very spicy Oyster sauce in half. I let the Pork marinate in a heavy duty ziploc bag overnight and it was very delicious - only cook the pork until the meat thermometer reaches 150 degrees, otherwise your pork will be dry and overcooked. Let the meat rest after taking it out of the oven, about 5-10 minutes. If you leave the meat thermometer inserted while the meat rests, you'll notice that the temperature of the meat will continue to rise about 5 to 10 degrees. This will allow the meat to retain its juices - the dipping sauce is very good, and a little goes a long way. Excellent recipe which I will also try on chicken.
Pork tenderloin normally is very dry and intimidating to cook for me but this recipe made it easy and the flavor is very nice and tasty. Thanks for posting it.