12 Reviews of Barbecued Red Roast Pork Tenderloin

From: Lorac

On Jun 15, 2003

You only need to smell this marinade to know you are about to experience something special! I followed the easy directions, adding all the ingredients in a Ziplock bag (except the red food coloring, there were only a few drops left in the bottle) and marinated the pork for 3 hours. I baked the pork as directed. The result - superb flavor and fork tender! My 5 star rating = excellant!

From: Fairy Nuff

On Aug 2, 2005

Jan this looks and tastes just like the bbq'd pork I buy from Chinatown. I wanted some Chinese bbq'd pork to add to Wonton soup and special fried rice. I prepared and cooked as per the recipe and am so happy with the result - beautifully coloured, flavoured and tender pork. I will use this recipe a lot and thank you for posting it.

From: Pam-I-Am

On Jan 16, 2007

This was terrific! The smell of it cooking drove us crazy! It's a wonderful flavor. I used a pork loin roast but whish I had used either a tenderloin or maybe some thick loin chops intead. That way, the marinade would have been on more sides of the meat. I added some water to the pan beneath the wire rack it was on because some of the marinade would drip down and burn - making a burnt smell in the house. The water prevented that. I served it with jasmine rice and some stir fried vegetables.

From: kzbhansen

On Mar 4, 2006

These are wonderful!! My family really loved them. I marinated them all day, cooked at 375 for about 45 mins and the internal temp was 165. Thanks for a great recipe!!! Karen

From: CIndytc

On Jan 4, 2006

This is fantastic. I had to cook mine a little longer as they were big tenderloins...but it reminded me of the bbq pork buns my girlfriends dad from Trimidad used to make us...sure wish I would have learned how to make them before he passed away....great recipe

From: Carrotop

On Sep 3, 2006

My whole family LOVED this! I made as posted. Thank you its a keeper

From: unicornsrs

On Oct 29, 2006

This is a good recipe, but not exactly what I was looking for. I added a little extra honey hoping to get the sweeter taste my family likes. I will definately make it again, but I will add more honey and brown sugar.

From: Cluich

On Mar 23, 2009

Awesome! I used a 1.5-lb. boneless pork loin roast — not those little skinny things, but the real deal (I buy the huge monsters and cut them into reasonably sized roasts). I used this marinade, leaving it in the fridge for nearly two days, and it was awesome! As Lavender Lynn said, this is exactly like the BBQ pork served at a lot of Chinese restaurants. Next time, though, I think I'll use a low-sodium soy sauce. I'm not sure if it was the regular soy sauce or the extended marinating time I used, but it came out just a bit too salty for my family's taste. Thanks much for this delicious recipe!

From: Chef #605052

On Oct 4, 2007

This was abso fabso, used pork fillets and cooked in an Aga for 30 mins. hand 2 fillets, kept one for next day for lunch etc. All I can say is family loved it and thought I had been to a really good takeaway wow!!!. One point having a bit of water in bottom of pan below the grid ensured that the pork was moist and tender

From: Lavender Lynn

On Dec 8, 2008

Just like the BBQ pork served as an appetizer in so many Chinese restaurants! We couldn't believe how true to form it really is! We left out the red food color, preferring the natural color, which was still a nice pink. I had to use both elbows to keep the family at bay until it could be sliced. Made for OZ/NZ swap, Dec. 08.