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Nutrition Facts
Serving Size 1 (325g) Recipe makes 4 servings
Calories 581
Calories from Fat 293		(50%)
Amount Per Serving		%DV
	Total Fat 32.6g	50%
	Saturated Fat 12.3g	61%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 7.6g
	Trans Fat 0.0g
Cholesterol 143mg		47%
Sodium 1860mg		77%
Potassium 1265mg		36%
Total Carbohydrate 36.7g		12%
	Dietary Fiber 8.2g	32%
	Sugars 18.8g
Protein 41.8g		83%
detailed view... how is this calculated?

Spicy Chinese Pork Tenderloin

Recipe #90325 | 1¾ hours | 1¼ hours prep | add private note

⁽²⁶⁾ RATE IT NOW Print Recipe

By: Always in the kitchen Connie
May 1, 2004

This easy recipe is one of my favorite dinners for company. Leaving out the red pepper flakes, makes it a dish for anyone. Presented on a platter over rice, it looks very appealing. It is equally as good made on the grill, or in the oven. It originally came from a syndicated column in our local newspaper. Prep time includes marinading.

SERVES 4 -5 (change servings and units)

Ingredients

1/3 cup soy sauce
1/3 cup hoisin sauce
2 tablespoons vegetable oil
3 tablespoons sugar
3 crushed garlic cloves
1 dash red pepper flakes, to taste
2 (3/4 lb) pork tenderloins, about (not pork loin)
1/2 cup water
1/4 cup butter
6 green onions, green tops included, sliced into rings
hot cooked rice

Directions

1
In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
2
Add tenderloins and stir to coat all over.
3
Seal and refrigerate at least 1 to 3 hours, turning bag over occasionally.
4
Preheat oven to 500°F.
5
Line small roasting pan with foil.
6
Spray a cooling or cooking rack with nonstick spray, and place on top of pan.
7
Place tenderloins on rack.
8
SAVE MARINADE.
9
Place meat in preheated oven.
10
Roast 9 to 10 minutes.
11
Turn and roast 9 to 10 minutes more.
12
Check temperature in thickest part of meat.
13
It should read approx 160°F.
14
Remove from oven, and allow meat to stand 8 minutes.
15
Meanwhile pour marinade from bag into saucepan.
16
Rinse the bag with the 1/2 cup of water.
17
Add to saucepan.
18
Bring to low boil.
19
Boil slowly for 5 to 6 minutes.
20
Right before ready to serve, add butter to sauce; stir.
21
Slice meat into 1/4 inch slices.
22
Place on hot rice.
23
Spoon marinade sauce over meat and rice.
24
Top with green onions.
25
Note: This can be cooked on the grill also.
26
Cook until temperature reaches 150 to 160°F.
27
You can also cook in oven for 6 minutes each side, and then toss on a gas grill for a few minutes for a outdoor flavor.

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Browse similar recipes by category

Main Ingredient > Meat > Pork
Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe

From: K & W & c

On Oct 9, 2009

Excellent flavor, served with the sauce on the side, or hell place the meat into the sauce to soak up the flavor. Really good dish. Thanks for posting!

0 people found this review helpful

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From: Chef #602763

On Mar 1, 2009

This was perfect (I had everything I needed to avoid a trip out in the weather). I'm looking forward to trying it again when I can use the grill outdoors. I served it with the Jasmine Rice w/Carmelized Green Onions (#170604) and the family all agreed the dinner was a winner. I cooked it just the time indicated and will reduce the time by a minute or two next time. Tenderloin is so very lean that most people overcook it. It should be just pink in the middle to avoid drying it out. Pork is as safe as any other meat, which is not meant to say that meat is all safe.

0 people found this review helpful

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From: Tender Vittles

On Apr 26, 2005

I loved this recipe. My girlfriend emailed me this recipe to try-I wasn't sure at first, because I didn't know if my kids would like it. The first time I made this, I followed the recipe exactly. The pork was delicious, but when cooking, I kept having to take out the pork and test the temperature-it took a LONG time. The next time I made the recipe (which by the way is REALLY easy), I just baked in a preheated oven for 45 min. at 475. It came out excellent. I cooked rice on the side and poured the sauce over the meat and rice. It made the rice taste really yummy. My whole family loved this recipe. However, for my 9 year old daughter who is not a big fan of sauces--I just sliced the pork and set some aside for her before pouring the sauce over the rest. She loved it! I make brocolli to go along as well. Also, I mixed the leftover brocolli, rice and meat together and had a "stir fry" the next day for lunch--it was delicious. This is a standard recipe in our house now. Thank you Connie for such a great and different pork recipe.

6 people found this review helpful

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From: CinLin

On Oct 9, 2005

This is an AWESOME recipe for pork tenderloin! The flavors are absolutely divine, and the recipe is so easy! I decided to try the sauce before adding the butter, and it was very yummy! If you want to make a lighter version of the sauce, don't be afraid to leave the butter out (or reduce the amount). Served with rice and sugar snap peas! Thanks for posting this outstanding recipe!

5 people found this review helpful

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