Char Siu Pork Tenderloin
Servings: 4
Calories: 445kcal
Ingredients
- 2 pounds pork tenderloin or pork loin
- salt and pepper to taste
- 3 tablespoons soy sauce
- 4 1/2 tablespoons honey, divided
- 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
Instructions
- Pour all marinade ingredients, except 1 ½ tablespoons honey, into a saucepan and stir together. Simmer over low heat, occasionally stirring 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 1/3 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 tenderloin for 20 to 25 minutes (30 to 40 minutes for pork loin) or until the internal temperature reaches 145˚F, generously basting with the 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.
Nutrition
Calories: 445kcal | Carbohydrates: 31g | Protein: 49g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1149mg | Potassium: 963mg | Fiber: 1g | Sugar: 27g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg