Chinese Roast Pork Tenderloin

photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by steve in FL photo by steve in FL
photo by Tread photo by Tread
photo by Tread photo by Tread
photo by steve in FL photo by steve in FL
Ready In:




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

Questions & Replies

  1. Wish I could make this recipe ! Cannot find yellow miso in Austin, Texas. My search has been to 3 grocery chains, and to the largest grocery store in China Town in Austin. Guess I'll have to find on line.
  2. I marinated my pork back forgot to bake it! How long can I wait to safely cook it after it has been in the fridge marinating? It’s been about a week.


  1. 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."
  2. Great pork. Served with Recipe #31110, and Recipe #81284.
  3. OMG!!! Have perfected a Chinese dish at home, TRUE! Would rate this more than 5 stars if was allowed to! SERIOUSLY, marinated meat for 36 hours or more, You should smell the kitchen and aromatic smells going out the door! Honestly, am not big pork person too! Meat from the butcher made a world of difference, TRUE! GREAT!!! GREAT!! GREAT! GREAT!!! Hope making and reviewing this is your fate! Used tamari to drastically cut down salt intake, SERIOUSLY? How HIGHLY RECOMMEND you make! THANKS!
  4. 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.
  5. 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.


  1. WOW! Was I surprised my family went nuts over this recipe. No more buying from the store already prepared. This is our favorite Sunday football snack. The only thing I did different was add 2 tablespoons of Hoisen sauce and can't get yellow miso so used black bean sauce instead. This works great with any inexpensive cut of pork, just make sure most of the fat is removed. Thank you Dancer for another Fabulouse recipe.



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