Best Chinese Pork Tenderloin Recipes

CHINESE PORK TENDERLOIN

Steps:

• Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
• Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.

SPICY CHINESE PORK TENDERLOIN

Steps:

• 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.

CHINESE-BARBECUED PORK TENDERLOIN

Steps:

• 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).

GRILLED CHINESE PORK TENDERLOIN

Steps:

• In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade.

CHINESE PORK TENDERLOIN

Steps:

• In a small bowl, combine the first seven ingredients. Pour 1/3 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Place pork on a greased rack in a foil-lined roasting pan. , Bake, uncovered, at 425° for 20-30 minutes or until a thermometer reads 160°, brushing occasionally with reserved marinade., Let stand for 5-10 minutes before slicing. Sprinkle with sesame seeds and serve with mustard and additional plum sauce if desired.

CHINESE-STYLE PORK TENDERLOIN

Steps:

• Brush pork with food coloring and sprinkle with seasoned salt. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°., In a saucepan, combine the pineapple juice, sherry or broth, honey, soy sauce and ginger. Bring to a boil; simmer, uncovered, for 5 minutes. Thicken if desired. Thinly slice pork; serve with pineapple sauce.

CHINESE PORK TENDERLOIN RECIPE

Steps:

• Preheat oven to 425 degrees. Brush the tenderloin(s) with the sauce. Add a bit of water to the pan. Cook the tenderloin(s) about 30-35 minutes. Let rest for about 10 minutes, thinly slice and serve.

CHINESE-STYLE GLAZED PORK TENDERLOIN

Steps:

• 1. Lay tenderloins on cutting board with long sides running parallel to counter edge. Cut horizontally down length of tenderloins, stopping ½ inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to ¾-inch thickness. 2. Combine soy sauce, jelly, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve ¾ cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours. 3. Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to ¾ cup, 3 to 5 minutes. Reserve ¼ cup glaze for glazing cooked tenderloin. 4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. 5. Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140 degrees and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve

CHINESE-BARBECUED PORK TENDERLOIN

Steps:

• 1. Preheat oven to 400 degrees F. Combine sugar and next 3 ingredients. Rub pork with spice mixture.
• 2. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin.
• 3. Bake at 400 degrees for 10 minutes. Combine hoisin sauce, 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).

CHINESE ROAST PORK TENDERLOIN

Steps:

• 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.

PORK TENDERLOIN MEDALLIONS WITH CHINESE GINGER AND LEMON SAUCE

Steps:

• In a small bowl, combine the first 3 ingredients; rub mixture evenly over pork.
• Heat a large nonstick skillet over med-high heat; coat skillet with cooking spray.
• Add in pork; cook 1 1/2 minutes on each side or until lightly browned; remove pork from pan and set aside.
• Lower heat to medium; add in 2 tablespoons green onions, ginger, and garlic; cook and stir constantly for 2 minutes or until fragrant.
• In a small bowl, combine sherry and the next 5 ingredients; add sherry mixture to skillet; bring to a boil, scraping pan to loosen browned bits.
• Add pork back to skillet; cook 3 minutes or until pork is done.
• Remove pork from pan using a slotted spoon; keep liquid in skillet.
• In a small bowl, combine water and cornstarch, stirring with a whisk; add mixture to skillet; bring to a boil.
• Cook 30 seconds or until slightly thick.
• Serve sauce over pork; sprinkle with green onions.

BONNIE'S CHINESE BARBECUED PORK TENDERLOIN

Steps:

• 1. Combine the garlic, ginger, green onions, sherry, soy sauce, Hoisin sauce, ketchup, sugar, salt and pepper in a plastic zip lock bag. Trim the pork of all fat and silverskin. Add the meat to the marinade, turn it to coat. Refrigerate 4 to 5 hours, turning every hour or so.
• 2. You may use a rotisserie spit rod for each tenderloin, or you can use a basket (which is what I did) Rotate for 35 to 40 minutes or until the temperature reaches 155 to 165 on the meat thermometer. Slice on diagonal to serve. Enjoy!
• 3. Note: This meat was cooked without any added fat.

CHINESE-BARBECUED PORK TENDERLOIN

Steps:

• Preheat oven to 400°. Trim fat from pork. 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° for 10 minutes. Combine hoisin, orange juice, and oil in a small bowl; brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160° (slightly pink). Nutritional Information Calories:165 (27% from fat) Fat:5g (sat 1.5g,mono 2.1g,poly 0.9g) Protein:24.7g Carbohydrate:3.9g Fiber:0.2g Cholesterol:79mg Iron:1.5mg Sodium:269mg Calcium:14mg

PORK TENDERLOIN MEDALLIONS WITH CHINESE GINGER AND LEMON SAUCE

Steps:

• * Combine first 3 ingredients, and rub evenly over pork. * Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside. * Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. * Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. * Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits. * Add pork to pan; cook 3 minutes or until pork is done. * Remove pork from pan using a slotted spoon, reserving liquid in pan. * Combine water and cornstarch in a small bowl, stirring with a whisk. * Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. * Sprinkle with 1/4 cup green onions.

CHINESE-STYLE GLAZED PORK TENDERLOIN RECIPE - (4.5/5)

Steps:

• Lay tenderloins on cutting board with long side running parallel to counter edge. Cut horizontally down length of tenderloins, stopping 1/2-inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to 3/4-inch thickness. Combine soy sauce, preserves, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve 3/4 cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours. Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to 3/4 cup, 3 to 5 minutes. Reserve 1/4 cup glaze for glazing cooked tenderloin. Charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. Gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 more tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140°F and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve.

CHINESE STYLE GLAZED PORK TENDERLOIN

Steps:

• Lay tenderloins on cutting board long side running parallel to conters edge. Cut horizontally down length of tenderloins, stopping 1/2" from edge so halves remain intact. Working with 1 at a time, open up tenderloins, place between 2 sheets of plastic wrap & pound to 3/4" thickness. Repeat with 2nd tenderloin.
• In a large bowl, combine, soy sauce, apricot, hoisin, sherry, ginger, sesame oil, garlic, five spice powder & pepper; mix to combine. Reserve 3/4 C marinade. Place tenderloins in a large zip lock bag & pour remaining marinade over & massage into pork coating it all. Refrigerate 4 hours.
• Combine reserved marinade, ketchup & molasses in a small saucepan. Cook over medium heat until syrupy & reduced to 3/4 C, about 3 - 5 minutes. Reserve 1/4 C for glazing cooked tenderloins.
• GAS GRILL: Turn all burners to high, cover & heat until hot, about 15 minutes. Turn all burners to medium high.
• Clean & oil cooking grate. Pat pork dry with paper towels; then rub with vegetable oil. Grill pork covered until lightly charred on 1st side, about 2 minutes. Flip & brush grilled side of pork with 2 tbsp glaze. Grill again until lightly charred on 2nd side, about another 2 minutes. Flip & brush with glaze. Repeat flipping & glazing 2 more times. Transfer pork to cutting board & brush with reserved glaze. Tent with foil & let rest 5 minutes. Slice & serve.

EASY CHINESE PORK TENDERLOIN

Steps:

• Rinse the pork under cold water; pat very dry with paper towels.
• Cut slits (about 1/2-inch deep, or a little less) in the pork with a sharp knife to absorb the marinade, then place in a glass baking dish.
• Combine ginger, green onions, 1/2 cup plus 2 tablespoons soy sauce, sherry, sugar, hoisin sauce, garlic (if using) and black pepper.
• Pour the marinade over the pork and turn to coat well on all sides.
• Cover and refrigerate for 6 hours, turning every so often to make certain to coat all sides of the pork.
• Set oven to 350°F.
• Place the pork on a rack on top of a baking sheet or pan, reserve the marinade, you can sprinkle with salt if desired.
• Roast for about 1-1/2 hours (it might take longer or shorter than 1-1/2 hours, best to use a meat thermometer for this), basting with marinade every 15 minutes.
• Serve the pork warm or cold.

CHINESE-STYLE GLAZED PORK TENDERLOIN

Steps:

• Lay tenderloins on cutting board with long side running parallel to counter edge. Cut horizontally down length of tenderloins, stopping ½ inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to ¾-inch thickness.
• Combine soy sauce, preserves, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve ¾ cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours.
• Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to ¾ cup, 3 to 5 minutes. Reserve ¼ cup glaze for glazing cooked tenderloin.
• A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
• B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
• Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 more tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140 degrees and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve.

CHINESE BARBECUE PORK TENDERLOIN

Steps:

• Heat oven to 400 degrees/.
• Trim fat from pork.
• Combine sugar, five-spice, salt and cayenne pepper. Rub pork with spice mixture.
• Place pork on a rack coated with cooking spray in a foil-lined broiling pan.
• Bake for 10 minutes.
• Meanwhile, combine hoisin sauce, orange juice and oil; brush all over tenderloin. Bake 10 to 15 minute or until thermometer registers 155 degrees.
• Remove from oven; tent with foild and let stand 5 minutes before slicing.

CHINESE ROAST PORK TENDERLOIN

Steps:

• 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.