The leaner sibling of pork belly char siu, this tenderloin pork has the same great flavor from the five spice, hoisin, and soy sauce. It’s marinated for 24 hours and then baked in the oven for a main or side dish.
Serve with
Hawaii-style Crispy Fried Gau Gee
Substitutions
Mirin – You can buy mirin online, but in a pinch you can use dry sherry or sweet marsala wine. Dry white wine or rice vinegar can also be used, but add 1/2 teaspoon of sugar for every tablespoon you use.
Gluten-free – Tamari can be used in place of the soy sauce for a gluten-free recipe.
Tenderloin Char Siu Pork
A leaner sibling of pork belly Char Siu with all of the flavor.
Servings: 4 people
Ingredients
- 1 lb. pork tenderloin
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon five spice powder
- 1 teaspoon mirin
- 2 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- ½ teaspoon red food coloring optional
Instructions
- Whisk the salt, pepper, five spice powder, mirin, soy sauce, hoisin sauce, and food coloring in a small bowl. Put the pork tenderloin in a gallon ziploc bag or airtight container with the marinade ingredients. Marinate for 24 hours, rotating the bag occasionally.
- Preheat oven to 350°F or 176°C. Remove pork from the bag and discard marinade. Place the pork in a baking dish and bake for 50 minutes; 25 minutes on each side. Rest in the baking dish for 10 minutes before slicing. Serve with sesame seeds, hot mustard, or ketchup.
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