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A platter of sliced char siu pork tenderloin next to white rice and a carving fork.

Char Siu Pork Tenderloin

Teri & Jenny
4.8 from 5 votes
Prep Time 10 mins
Cook Time 40 mins
Inactive Prep Time 1 d
Servings 4


  • 2 pounds pork tenderloin
  • salt and pepper to taste
  • 3 tablespoons soy sauce
  • 3 tablespoons plus 1 ½ tablespoons honey
  • 3 tablespoons hoisin sauce
  • 1 ½ tablespoons sugar
  • 2 teaspoons oyster sauce
  • 1 teaspoon Chinese five spice powder
  • 1 tablespoon extra virgin olive oil
  • 1 ½ teaspoons sesame oil


  • Pour all marinade ingredients, except 1 ½ tablespoons honey, into a saucepan and stir together. Simmer over medium-low heat for about 20 minutes. Remove from heat and cool to room temperature.
  • Lightly season pork tenderloin with salt and white pepper.
  • Place pork tenderloin in a re-sealable plastic bag and pour marinade over pork, reserving ¼ cup of the marinade.
  • Shake bag around to ensure all of the pork is covered in marinade.
  • Remove as much air from the bag as possible, seal and refrigerate for at least 4 hours and up to 24 hours.
  • Preheat oven to 350˚F.
  • Remove pork from bag with marinade and place onto a baking sheet with a rack inserted in it (or a roasting pan).
  • Pour marinade into a mixing bowl and stir in remaining 1 ½ tablespoons honey.
  • Roast pork for 30 to 40 minutes (or until the internal temperature reaches 145 F. [with a light pink center] and160 degrees F.), generously basting with the used marinade, every 10 minutes.
  • Once pork has reached the correct internal temperature, glaze pork once more and broil on high for 1 to 2 minutes or until pork is glossy and crisp. Remove from heat and allow loin to rest for 3 to 5 minutes.
  • Slice into ½ inch slices, top with sliced green onion and serve over rice with reserved char siu sauce on the side.
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