Chinese-Barbecued Pork Tenderloin

Chinese-Barbecued Pork Tenderloin created by PaulaG

From Cooking Light Magazine - can't wait to try this - sounds delicious!!!

Ready In:
35mins
Serves:
Units:

ingredients

  • 1 pork tenderloin (1 pound)
  • 2 teaspoons brown sugar
  • 12 teaspoon five-spice powder
  • 14 teaspoon salt
  • 18 teaspoon ground red pepper
  • cooking spray
  • 1 tablespoon hoisin sauce
  • 1 tablespoon orange juice
  • 12 teaspoon dark sesame oil

directions

  • Preheat oven to 400 degrees F. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture.
  • Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 10 minutes. Combine hoisin, orange juice, and sesame oil in a small bowl, brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160 degrees (slightly pink).
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"From Cooking Light Magazine - can't wait to try this - sounds delicious!!!"
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  1. PaulaG
    Perfect! The meat is very well seasoned, tender and moist. A quick meal dish that tastes like it took hours to make. This was served on a bed of steamed brown rice with Quick Cabbage Stir-Fry Asian Style (Recipe #180990).
    Reply
  2. PaulaG
    Chinese-Barbecued Pork Tenderloin Created by PaulaG
    Reply
  3. ElizabethKnicely
    This recipe was spicier than I expected. I was expecting a more "soy" flavor. I used pork steaks instead of pork tenderloin. I prepared aparagus and teriyaki rice to go along with my Chinese themed dinner. The kids and I were very pleases with the end results and I will probably make this again leaving out the ground red pepper. Thanks Nancy. Made for PLEASE REVIEW MY RECIPE SEPT-OCT 2013.
    Reply
  4. ElizabethKnicely
    This recipe was spicier than I expected. I was expecting a more "soy" flavor. I used pork steaks instead of pork tenderloin. I prepared aparagus and teriyaki rice to go along with my Chinese themed dinner. The kids and I were very pleases with the end results and I will probably make this again leaving out the ground red pepper. Thanks Nancy. Made for PLEASE REVIEW MY RECIPE SEPT-OCT 2013.
    Reply
  5. ElizabethKnicely
    Chinese-Barbecued Pork Tenderloin Created by ElizabethKnicely
    Reply
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