Savory Chinese-Style Pork Tenderloin
Indulge in this irresistible Savory Chinese-Style Pork Tenderloin recipe, featuring a perfectly marinated and roasted tenderloin that offers a delightful balance of sweet and savory flavors. The tender, juicy meat is infused with a rich blend of Chinese spices, soy sauce, and brown sugar, creating a dish that can be enjoyed as a sophisticated main course or a flavorful appetizer. Pair it with mustard and sesame seeds for an authentic Chinese experience that will leave your guests asking for the recipe!
4
Servings
N/A
Calories
10
Ingredients
Ingredients
Pork Tenderloin
2 lb (well trimmed)
Water or Chicken Stock
1/2 cup (none)
Light Brown Sugar
1/4 cup (packed)
Kosher Salt
2 teaspoons (none)
Chinese Five Spice Powder
1/2 teaspoon (none)
Kikkoman Soy Sauce
2 tablespoons (none)
Dry Sherry or Japanese Sake
1 tablespoon (none)
Yellow Miso
1 tablespoon ((can be found in the Chinese section of the market))
Crushed Fresh Garlic
2 teaspoons (none)
Red Food Coloring
1/4 teaspoon (none)
Instructions
1
Place the pork tenderloin in a large resealable freezer bag.
2
In a mixing bowl, combine the water or chicken stock, light brown sugar, kosher salt, Chinese five spice powder, soy sauce, dry sherry or sake, yellow miso, crushed garlic, and red food coloring. Stir well until the sugar is fully dissolved.
3
Pour the marinade into the ziploc bag with the pork, making sure it is evenly coated. Remove as much air as possible and seal the bag tightly.
4
Refrigerate the marinating pork for at least 6 hours, but preferably 36 hours for optimal flavor infusion.
5
Preheat your oven to 375°F (190°C).
6
Once marinated, take the pork tenderloin out of the bag and discard the remaining marinade. Place the tenderloin on a wire rack set in a shallow baking pan.
7
Insert a meat thermometer into the thickest part of the tenderloin to monitor the internal temperature.
8
Roast in the preheated oven for approximately 1 hour, or until the internal temperature reaches 165°F (74°C).
9
After removing from the oven, let the pork rest on the wire rack for 15 minutes to allow the juices to redistribute. Remove the thermometer once it has rested.
10
For main course servings, slice the tenderloin into 1/4-inch thick slices. For appetizers, plate the slices and serve with small bowls of Chinese hot mustard and untoasted sesame seeds on the side.
11
Enjoy the flavors by first dipping each slice into the mustard, then sprinkling it with sesame seeds for a crunchy finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of Savory Chinese-Style Pork Tenderloin?
The dish features a balance of sweet and savory flavors infused with Chinese spices, soy sauce, and brown sugar.
What cut of meat is required for this recipe?
You need 2 pounds of well-trimmed pork tenderloin.
How long should the pork marinate for the best flavor?
While a minimum of 6 hours is required, marinating for 36 hours is preferred for optimal flavor infusion.
What temperature should the oven be set to?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
What is the target internal temperature for the pork?
The pork tenderloin should reach an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius.
How long does the roasting process take?
Roasting typically takes approximately 1 hour in the preheated oven.
Why is it important to let the meat rest?
Letting the meat rest for 15 minutes allows the juices to redistribute, ensuring the pork remains moist.
Can I use chicken stock instead of water in the marinade?
Yes, the recipe allows for either 1/2 cup of water or 1/2 cup of chicken stock.
What specific Chinese spice is used in this recipe?
The recipe uses 1/2 teaspoon of Chinese five spice powder.
What type of sugar is recommended for the marinade?
The recipe calls for 1/4 cup of packed light brown sugar.
What kind of miso is used for the marinade?
Yellow miso is used and can typically be found in the Chinese or Asian section of the market.
Is fresh garlic used in the recipe?
Yes, the recipe requires 2 teaspoons of crushed fresh garlic.
Why is red food coloring added to the marinade?
Red food coloring is used to give the pork its traditional Chinese-style reddish appearance.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
Should I keep the leftover marinade?
No, the remaining marinade should be discarded once the pork is removed for roasting.
How should the pork be sliced for a main course?
The tenderloin should be sliced into 1/4-inch thick slices.
How do you serve the pork as an appetizer?
Plate the slices and serve with small bowls of Chinese hot mustard and untoasted sesame seeds on the side.
What is the recommended way to enjoy the flavors?
Dip each slice into the Chinese hot mustard and then sprinkle it with sesame seeds for a crunchy finish.
What type of salt is best for this recipe?
The recipe specifically calls for 2 teaspoons of kosher salt.
What equipment should I use for roasting the pork?
Use a wire rack set in a shallow baking pan to ensure even roasting.
How should I measure the internal temperature?
Insert a meat thermometer into the thickest part of the tenderloin.
What type of bag is used for marinating?
A large resealable freezer bag is recommended for marinating the pork.
Should air be left in the marinade bag?
No, you should remove as much air as possible before sealing the bag tightly.
Can sake be substituted for sherry?
Yes, you can use either 1 tablespoon of dry sherry or Japanese sake.
What brand of soy sauce is mentioned in the ingredients?
The recipe lists Kikkoman Soy Sauce.
Is this recipe suitable for both appetizers and main courses?
Yes, it can be served as a sophisticated main course or as a flavorful appetizer.
When should the meat thermometer be removed?
The thermometer should be removed after the meat has finished resting for 15 minutes.
Are the sesame seeds served toasted or untoasted?
The recipe calls for untoasted sesame seeds to be served on the side.
What are the primary tags associated with this dish?
Key tags include pork, Chinese cuisine, roast pork, tenderloin, and marinated meat.
What provides the savory depth in the marinade?
The savory depth comes from the combination of soy sauce, yellow miso, and Chinese five spice powder.