Go Back
Sliced char siu pork tenderloin with glazed edges next to rice and scallions

Char Siu Pork Tenderloin

Cantonese barbecue pork made with lean tenderloin and a sticky hoisin and honey glaze, roasted in a regular oven.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 300
Ingredients Method

Ingredients
  

  • 750 g pork tenderloin 2 tenderloins, about 1.6 lb total, silverskin removed
  • 3 tbsp hoisin sauce
  • 2 tbsp low sodium soy sauce
  • 2 tbsp honey divided
  • 1 tbsp shaoxing wine or dry sherry
  • 0.5 tsp five spice powder
  • 2 cloves garlic, grated
  • 0.25 tsp white pepper

Method
 

  1. Whisk the hoisin, soy sauce, 1 tablespoon of the honey, shaoxing wine, five spice, garlic, and white pepper together. Set 2 tablespoons of the marinade aside in the fridge for glazing later.
  2. Coat the tenderloins in the rest of the marinade in a zip bag or container. Marinate at least 1 hour, ideally overnight. The flavor genuinely improves with time, so plan ahead if you can.
  3. Heat the oven to 220C (425F). Set a rack over a foil-lined tray and pour a cup of water into the tray. The drippings from char siu marinade burn and smoke without it.
  4. Roast the tenderloins on the rack for 15 minutes.
  5. Stir the remaining 1 tablespoon honey into the reserved marinade. Brush the pork all over with it, then roast another 8 to 10 minutes until the internal temperature reads 60 to 62C (140 to 144F) at the thickest point.
  6. Optional but worth it: run the pork under the broiler for 1 to 2 minutes for charred, lacquered edges. Watch it the entire time, honey goes from caramel to carbon fast.
  7. Rest 10 minutes before slicing. The temperature carries to about 65C (149F) and the juices stay in the meat instead of on the board.