Char Siu Pork Tenderloin

5 from 3 votes

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.

Prep Time10

Cook Time30

Marinading time in refrigerator1

Total Time1 40

Course: Appetizer or Main Dish

Cuisine: Chinese

Servings: people

Calories: 302kcal

Author: Sally Humeniuk

Ingredients

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.

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