Five-Spices Pork Tenderloin

"This is one recipe I tried and was delicious. This is from the issue of March 2002 of Coup de Pouce."
photo by breezermom photo by breezermom
photo by breezermom
photo by Charlotte J photo by Charlotte J
photo by Charlotte J photo by Charlotte J
photo by Nif_H photo by Nif_H
photo by Baby Kato photo by Baby Kato
Ready In:




  • In a small bowl, with a whisk, mix hoisin sauce, honey, ketchup, garlic and five-spice powder.
  • Brush each tenderloin with about 1 tablespoon of the glaze (set aside remaining glaze).
  • 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.
  • 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.
  • Remove the pork tenderloins from the oven and let rest 2 to 3 minutes.
  • 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.

Questions & Replies

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  1. 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.
  2. Great recipe. My only issue was cooking a 1 lb tenderloin instead of 2 x 1/2 lb. Cooking if course took longer. Paired with baked coconut rice and watermelon salad with lime dressing and peanuts. Many thanks
  3. 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.
  4. 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.
  5. I thought I had a jar of five-spice from Penzeys but could not find it. I had already taken the meat out and the 1st 5 ingredients when I could not find the spice. Making a Five-Spice recipe from zaar, I went ahead and made this. Boy was it good!!! DH who is not a sauce person, took a little more of the sauce to put on his tenderloin slices. I'll be making this again since it is really fast and easy. I had the loin roast and put it in the oven for 1 hour at 375 degrees. When I make this the next time I'll only use 1 teaspoon of five-spice and increase it later if I need to. Made for *ZWT 6* I'm on Team *Ya Ya Cookerhood*


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