Spicy Chinese Pork Tenderloin

"This easy recipe is one of my favorite dinners for company. Leaving out the red pepper flakes, makes it a dish for anyone. Presented on a platter over rice, it looks very appealing. It is equally as good made on the grill, or in the oven. It originally came from a syndicated column in our local newspaper. Prep time includes marinading."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by PetsRus photo by PetsRus
Ready In:
1hr 38mins
Ingredients:
11
Serves:
4-5
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ingredients

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directions

  • In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
  • Add tenderloins and stir to coat all over.
  • Seal and refrigerate at least 1 to 3 hours, turning bag over occasionally.
  • Preheat oven to 500°F.
  • Line small roasting pan with foil.
  • Spray a cooling or cooking rack with nonstick spray, and place on top of pan.
  • Place tenderloins on rack.
  • SAVE MARINADE.
  • Place meat in preheated oven.
  • Roast 9 to 10 minutes.
  • Turn and roast 9 to 10 minutes more.
  • Check temperature in thickest part of meat.
  • It should read approx 160°F.
  • Remove from oven, and allow meat to stand 8 minutes.
  • Meanwhile pour marinade from bag into saucepan.
  • Rinse the bag with the 1/2 cup of water.
  • Add to saucepan.
  • Bring to low boil.
  • Boil slowly for 5 to 6 minutes.
  • Right before ready to serve, add butter to sauce; stir.
  • Slice meat into 1/4 inch slices.
  • Place on hot rice.
  • Spoon marinade sauce over meat and rice.
  • Top with green onions.
  • Note: This can be cooked on the grill also.
  • Cook until temperature reaches 150 to 160°F.
  • You can also cook in oven for 6 minutes each side, and then toss on a gas grill for a few minutes for a outdoor flavor.

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Reviews

  1. 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.
     
  2. Made this with a tenderloin and again with boneless chops. Marinade kept the meat moist. Did find the sauce a bit too salty, so added 2 tbsp ketchup and a good splash of dry sherry when cooking down the sauce. Cooked the tenderloin as per recipe. Chops were cooked in a glass dish, tightly covered with foil at 300 for an hour. Poured off fat, cooked at 400 uncovered for 20 minutes.
     
  3. Very good will mak it again
     
  4. 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
     
  5. Made this a couple of nights ago for a dinner party. Used Costco's pork tenderloins, because they are a good quality loin. Followed recipe except I didn't save the marinade to pour over, personal choice. BBQ on the gas grill, will fantastic results, it was cooked perfectly and so tender and julcy. One of my guests deemed it the best tenderloin he'd ever eaten. So definately a keeper and very simple to make with fabulous results. Even a beginner cook could make this flawlessly.
     
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RECIPE SUBMITTED BY

After being Milwaukee, Wi. residents all of our lives, my husband and I retired to the Lake of the Ozark area in central Missouri, two years ago. The "Lake" as everyone in Missouri calls it, is located in the heart of the Missouri Ozarks. The area is just beautiful, and the people are so friendly. We have made so many new friends, and they have welcomed us into their lives. Even a trip to Walmart, brings smiles from everyone. Every day we take in a lake sunset, or look at the beauty around us, and are so happy we made the move. The winters are so much milder than the harsh ones, we left behind in Wisoonsin. Though, we have had to learn to deal with black ice. Spring comes early and is just beautiful. We still run away to Northern Wisconsin for the cooler summers, and quiet northwoods, as tourism here during the summer months, can put as many as 50,000 boats a weekend on our 92 mile long lake, and northern Wisconsin is peaceful and beautiful. I really miss having a garden, but it is almost impossible, as we are gone for the summer, and the ground here is all bedrock. I try to put some things in up north, but the growing season, sometimes shuts me down as early as mid August, in northern Wisconsin. We do miss the good Wisconsin fish fries, and the better quality of beef, available in the stores. You can find Amana and Black Angus beef in most stores, but it doesn't even compare to the plain old choice beef we got back home. One butcher, told me there are different grades of Angus. Makes you need to re-think your cooking. People here, will have a really dry piece of meat, and say its great. The entire area is very big on BBQ foods, and some are outstanding, but some of the other local fare, just isn't up to Midwest standards. We miss some of the good Italian and German places back home, and a really good, thick, juicy steak, but we easily trade that away, for having the chance to live in such a wonderful area. I still love the Old Red Betty Crocker cookbook, and Taste of Home Magazine, but have to admit, that since I joined Recipezaar years back, most of my new favorites come from there. There are some great chefs on this site, and sometimes, I read a review, where someone will try a recipe, and completely change it, and then complain, that the recipe was not right, and give it a low rating. This is a pet peeve. If you make it the way it was printed, and don't like it, okay, that is understandable, but if you change it, don't blame the chef. My biggest fear is that Recipezaar will disappear one day, and all of my favorites will be gone.
 
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