Char Siu Pork Tenderloin

Char Siu Pork is easy to make to perfection for a crowd pleasing appetizer or weeknight star. The marinade serves as basting liquid and crispy glaze.

Char Siu Pork has long been a favorite in my family. We loved ordering it whenever we visited The Pagoda in Salt Lake, a restaurant that closed years ago but left a lasting impression. I still remember the tender pork and glossy glaze, packed with spices I couldn’t name as a kid but always craved.

Now I know that signature flavor comes from Chinese Five Spice. The blend of star anise, cloves, cinnamon, peppercorns, ginger, and fennel creates that unmistakable sweet, tangy, aromatic taste. I finally decided to bring Char Siu Pork into my own kitchen so we could enjoy it anytime, no restaurant required.

Why You’ll Love This Char Siu Pork

• Bold, classic char siu flavor – Sweet, savory, and aromatic thanks to Chinese Five Spice and a sticky glaze.

• Perfect for parties or dinner – Slice it thin for an appetizer or serve it as a main with rice or salad.

• Make-ahead friendly – Marinate up to three days in advance for deeper flavor and easy prep.

• No red food coloring – All the flavor and shine without unnecessary additives.

• Easy cooking method – Roast, baste, broil, and slice for tender pork with a caramelized finish.

What’s In Char Siu Pork?-

Chinese Five Spice, sugar, and black pepper: The combination of these spices is the center of the experience that is uniquely Char Siu. These spices give heat, sweetness, and tang that’s unlike any other recipe.

Honey, soy sauce, Hoisin sauce, ketchup, and sesame oil: The “liquid” for the marinate helps to ensure the spices stick to the pork and add yet another layer of delicious Asian flavor.

Serrano Pepper: The serrano pepper in my recipe doesn’t add heat but adds an earthy flavor. If you want a lot of heat to your Char Siu Pork, you can dice up the serrano so it stays on the finished dish.

The marinade drives all the flavor in this Char Siu Pork. Chinese Five Spice is easy to find in most grocery stores, though you can make your own if you prefer. After testing different ratios of heat, sweetness, and stickiness, this version earned a permanent place in our rotation.

How do you make Char Siu Pork-

First all the marinade ingredients simmer just until everything’s incorporated. The serrano pepper is in the mixture to add some flavor but not much heat. You could slice the serrano into the mix if you want heat. You just finished with the hardest part of the recipe.

After the marinade is cooked and then cooled, place a 1-pound pork tenderloin into a zip lock bag with all the marinade, including the pepper, even if you didn’t cut it up. This sits in your fridge for up to 3 days, and I recommend waiting at least 24 hours. At this point, the tenderloin can also be frozen up to 3 months.

Once you’re ready to bake the tenderloin, reserve some of the marinade to baste the pork during cooking.

Tenderloins cook to perfection in no time and this Char Siu Pork is done quickly, even with basting and end-of-cooking broiling time. Serve hot or room temperature with some classic Hot Chinese Mustard (recipe included). This Cucumber Sesame Salad also works great with the pork.

Final Notes: Some people don’t care for the hint of licorice that star anise is known for and the marinade will highlight this flavor UNTIL you begin cooking the pork. I promise that the finished product is perfectly tasty and the anise is muted to a just-right but familiar char siu flavor.

A meat thermometer (instant read is best) is essential for this recipe to avoid under or over-cooked tenderloin.

Finally, the tenderloins can be substituted with a small pork butt or shoulder roast. After refrigeration, slow-roast in a low (325F) oven or on low in a slow cooker, adding half the reserved marinade at the beginning and the remainder during last hour, cooking meat until it easily pulls apart. Shred and serve over rice or on buns with sliced red onions for a delicious Asian pork sandwich.

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5 from 3 votes

Char Siu Pork Tenderloin

This Char Siu Pork Tenderloin is marinated in a flavorful blend of Chinese five-spice, hoisin sauce, honey, and soy sauce, then roasted with a sticky, caramelized glaze. Slice it thin and serve with hot Chinese mustard and sesame seeds for a classic Chinese restaurant-style appetizer, or enjoy it as a main dish with rice and vegetables.

Course Appetizer or Main Dish

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinading time in refrigerator 1 day day

Total Time 1 day day 40 minutes minutes

Servings 8 people

Calories 302

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

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For the marinade

• 1 Tbsp Chinese Five-Spice Blend
• 1 ½ Tbsp granulated sugar
• 3 Tbsps honey
• 3 Tbsps hoisin sauce
• 3 Tbsps soy sauce
• 2 Tbsps mild olive oil
• 1 Tbsp sesame oil or olive oil
• 1 Tbsp ketchup
• 1 tsp freshly ground black pepper
• 1 fresh Serrano pepper left whole

Pork tenderloin

• 2 pork tenderloins about 1 pound each
• 1 tbsp honey optional, for finishing the glaze

Hot Chinese Mustard, if using

• 2 tbsps mustard powder or ground mustard seed
• cold water as needed

Char Siu Garnish

• 1 tbsp Sesame seeds optional

Instructions

• Prepare the marinade. In a medium saucepan, combine the Chinese five-spice, sugar, honey, hoisin sauce, soy sauce, olive oil, sesame oil, ketchup, black pepper, and whole serrano pepper. Bring to a gentle simmer and cook for approximately 2 minutes, allowing the serrano to soften slightly. Leaving the pepper whole adds flavor without much heat. For a spicier marinade, chop the serrano before adding it. Remove from heat and let cool.
  1 Tbsp Chinese Five-Spice Blend, 1 ½ Tbsp granulated sugar, 3 Tbsps honey, 3 Tbsps hoisin sauce, 3 Tbsps soy sauce, 2 Tbsps mild olive oil, 1 Tbsp sesame oil, 1 Tbsp ketchup, 1 tsp freshly ground black pepper, 1 fresh Serrano pepper
• Reserve marinade for glazing. Before adding the raw pork, transfer approximately ⅓ cup of the cooled marinade to a separate, clean container. Cover and refrigerate until ready to roast. Keep this reserved marinade separate from the raw pork and use a clean brush for basting and glazing.
• Marinate the pork. Place the pork tenderloins in a gallon-size resealable bag and add the remaining marinade. Seal the bag, pressing out excess air, and massage gently to coat the pork. Refrigerate for 24–48 hours for best flavor, or up to 3 days if needed, turning the bag occasionally.
  2 pork tenderloins
• Prepare for roasting. Remove the pork from the refrigerator about 20 minutes before cooking. Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil and lightly grease it. Remove the pork from the bag, allowing excess marinade to drip off, and arrange the tenderloins on the prepared baking sheet. Discard the marinade remaining in the bag.
• Roast and baste. Roast for approximately 20–25 minutes, brushing the pork with the reserved, unused marinade every 10 minutes. Begin checking the internal temperature after 20 minutes. When the thickest part of the pork reaches approximately 135–140°F, remove it from the oven and switch the oven to broil.
• Caramelize the glaze. For a thicker, sweeter glaze, stir 1 tablespoon of honey into any remaining reserved marinade. Brush the pork generously with the glaze, then broil for approximately 2–5 minutes, watching closely, until the glaze is bubbling, sticky, and caramelized. Check the internal temperature in the thickest part of each tenderloin. If the glaze is caramelized before the pork reaches 145°F, return it to the 375°F oven to finish cooking.
• Rest and slice. Transfer the pork to a cutting board and let rest for 10 minutes. Slice thinly across the grain and arrange on a serving platter. Sprinkle with sesame seeds and serve with hot Chinese mustard.
  1 tbsp Sesame seeds
• Prepare the hot Chinese mustard. While the pork rests, place the dry mustard powder in a small bowl. Gradually stir in cold water until smooth and thick but spoonable. For a stronger, more pungent mustard, let stand for 5–10 minutes to allow the heat to develop. Add a little more water if needed to adjust the consistency. Serve alongside the sliced pork.
  2 tbsps mustard powder or ground mustard seed, cold water

Notes

• Marinating time: Marinate for 24–48 hours for the best flavor. If necessary, the pork can marinate for up to 3 days, provided it remains properly refrigerated and within its safe storage period.
• Chinese five-spice: Don't worry if the spice blend smells strongly of star anise. Its licorice notes mellow during cooking and complement the sweet-savory glaze.
• Watch the temperature: Pork tenderloin is lean and cooks quickly. Use an instant-read thermometer and cook to a final internal temperature of 145°F, followed by at least a 3-minute rest.
• For the best glaze: Reserve clean marinade before adding the raw pork. The combination of basting and a brief broil creates the sticky, caramelized coating.
• Make ahead and freeze: Combine the uncooked pork and marinade in a freezer-safe bag and freeze promptly for up to 3 months for best quality. Freeze the separately reserved glaze in a small airtight container. Thaw both in the refrigerator before cooking.
• Serving suggestions: Serve thinly sliced with sesame seeds and hot Chinese mustard for a traditional Chinese restaurant-style appetizer, sometimes called pork and seeds. For a main dish, pair with steamed rice and a crisp cucumber salad.
• For entertaining: The pork can be served warm or at room temperature. Refrigerate leftovers promptly and avoid leaving the platter at room temperature for more than 2 hours.

Nutrition Facts

Char Siu Pork Tenderloin

Amount Per Serving

Calories 302 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 110mg37%

Sodium 579mg25%

Potassium 695mg20%

Carbohydrates 12g4%

Sugar 10g11%

Protein 36g72%

Vitamin A 10IU0%

Calcium 13mg1%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.