I make this recipe quite often and have it in my featured highlights on instagram but I figured it was time to get it up here! I like to make two whole pork tenderloins worth and freeze it in portions for fried rice, bao, ramen or whatever else! This recipe has NO red food colouring because I feel it’s unnecessary, and it’s red *enough* anyway.
It shouldn’t be difficult to find the ingredients for this one nowadays but if you’re struggling, the most prominent flavours are hoisin and chinese five spice. You could omit everything but that and still get by. Otherwise amazon/other online retailers are your friend!
This is the best if you marinate it overnight so keep that in mind before you start.
What you need:
- 2 medium sized pork tenderloins, sliced into 4 pieces
- 4 tbsp hoisin + 4 tbsp extra for basting
- 1 tsp chinese five spice
- 1 tbsp oyster sauce
- 1 tbsp shaoxing wine (chinese cooking wine)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tbsp soy sauce
- In a large zip-top bag or lidded container, add pork loin. I like to cut these into 4 pieces as they’re a bit easier to manage, take less time to cook and I can use one portion to feed two of us easily.
- Add all ingredients (except for your additional hoisin) to the pork, toss and refrigerate for at least 4 hours, ideally over night.
Preheat your oven to 400F.
- Place a wire rack over a large baking sheet and space out your pork tenderloin evenly.
- Bake for 25 minutes, remove and brush with 4 tbsp of hoisin. Return to oven and cook for an additional 10 minutes or until a thermometer registers 145F, or pork is very lightly pink inside. If you like more well done pork, cook this to 160F.
- Remove from oven and let rest for 15-20 minutes tented under foil.
Enjoy! I like to double wrap what I don’t use and freeze it for meals throughout the week.