Spicy Chinese Pork Tenderloin

Spicy Chinese Pork Tenderloin created by Baby Kato

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.

Ready In:
1hr 38mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

"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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  1. kathrynk3111
    Made this recipe a few days ago - delicious.. Two substitutions I made that did not affect flavor - marinated center cut pork chops, about 3/4" thick, and used low sodium soy sauce. I fried in a preheated cast iron skillet, seared side one, lowered heat, then seared second side to desired doneness. Moist, flavorful, will make again while will grill when the snow melts. And don't forget to use exhaust fan when frying! This is a recipe I recommend and plan to share.
  2. Carolyn F.
    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. Junttan
    Very good will mak it again
  4. Baby Kato
    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. Baby Kato
    Spicy Chinese Pork Tenderloin Created by Baby Kato
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