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Chinese Pork Tenderloin

Prep Time15 mins
Cook Time45 mins
Marinating time:4 hrs
Servings: 4 servings


  • 1 raw pork tenderloin
  • 1 tablespoon canola oil
  • ½ teaspoon sesame oil
  • 1 tablespoon brown sugar
  • tablespoons hoisin sauce
  • ½ tablespoon oyster sauce
  • 2 teaspoons low sodium soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • teaspoon ground ginger
  • teaspoon ground nutmeg
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic minced
  • tablespoons honey divided


  • Take tenderloin and place in a gallon plastic storage bag. Mix all other ingredients, except honey, in a bowl. Add only 1½ tablespoons of honey to mixture and whisk together. Save the remaining honey for later.
  • Pour mixture into storage bag with pork. Coat pork with marinade and refrigerate for 4-8 hours.
  • When ready to cook, place oven rack in the top third of the oven. Preheat oven to 350 degrees. Place broil-safe rack over broil-safe pan with raised edges. Place pork on rack and into oven. Place leftover marinade into a small sauce pan and set aside. Very carefully, slowly pour hot water half way up the edges of the pan and slide pan into oven. Bake for 30 minutes.
  • In the meantime, prepare the glaze. Add remaining tablespoon of honey to marinade in sauce pan. Set over medium heat. Bring to low boil and cook until thick and sticky, about 3 minutes. Remove from heat and set aside until it's time to broil the pork.
  • After 30 minutes, turn broiler on high. Let pork broil to turn the outside sticky and slightly charred. Baste it with the prepared glaze every 3 minutes. Remove from oven after about 10 minutes or until the outside starts to char.
  • Let it cool for 5 minutes before slicing.


Recipe adapted from Eat, Little Bird