39 Reviews

This was perfect (I had everything I needed to avoid a trip out in the weather). I'm looking forward to trying it again when I can use the grill outdoors. I served it with the Jasmine Rice w/Carmelized Green Onions (#170604) and the family all agreed the dinner was a winner. I cooked it just the time indicated and will reduce the time by a minute or two next time. Tenderloin is so very lean that most people overcook it. It should be just pink in the middle to avoid drying it out. Pork is as safe as any other meat, which is not meant to say that meat is all safe.

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kathy.hansen March 01, 2009

I loved this! It was easy to make and delicious. The only change I made was I used brown sugar and omitted the butter all together. I followed the advice of one of the other reviewers and put it in the oven for 475 for about 45 minutes. Also I wrapped it in tinfoil rather then just line the pan. I was only able to marinate the meat for an hour but the flavours still came through very nicely, I can imagine how flavourful it would be if you marinated it for the full 3 hours. I served this with brown rice and roasted green beans that I had tossed with some sesame oil, fresh garlic and ginger. They went perfectly with the meat.

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rebellemichelle April 22, 2008

Very good will mak it again

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Junttan August 21, 2015

Thank you for sharing this tasty dish. We really enjoyed it. It was quick and easy to make and tasted great. The pork was perfect, moist, tender and delicious. Made for what's on the Menu? Tag Game

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Baby Kato July 14, 2015

We were not crazy about the sauce. I wish I had left out the water when cooking the marinade. I think that might have given it more flavor. The meat was moist and tender but just did not care for the flavor of the sauce.

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jakesjag_5514824 October 31, 2013

This recipe was pretty good, though it does need a bit of tweaking. I followed other people's suggestions and after marinating for 3 hours, I baked my pork for 40 minutes at 475 degrees and it was slightly overdone. I think I will lower the temp to 400 degrees next time. The sauce is very flavourful but quite salty. I might dilute it with a bit more water next time and perhaps use unsalted butter (though I did use sodium reduced soy sauce). I look forward to making this again!

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Jen in Victoria, BC September 05, 2012

I cooked some chinese noodles and bean sprouts and fried them in the butter, then added the marinade and stir fried for about 5 minutes. Just amazing! I am not a huge fan of rice, but, the noodles worked great! The tenderloin was so moist. I will follow the advice for next time and cook for longer as it was not quite done at the recommended time.

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Catira January 23, 2012

Delicious! Meat was tender and soft, will take the time next time around to marinate for the full three hours instead of one. Thanks!

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NurseCupcake April 11, 2011

Excellent!! I made this for dinner one night last week and both my husband and I were very impressed. The one change we made was to reduce the amount of butter put in the sauce - I added only a tablespoon and it gave the sauce a touch of creaminess, without adding all the calories of the full 1/4 cup the recipe calls for. Next time, I might also cut back on the added sugar - I find there is plenty of sugar in the hoisin sauce. We can't wait to make it again!

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Canadian WesternGirl January 08, 2011
Spicy Chinese Pork Tenderloin