Description
Classic Char Sui Pork! Sweet, smoky, addictive.
Ingredients
Scale
2 cloves garlic minced
1 teaspoon five spice powder
3 tablespoons soy sauce
¼ cup hoisin
1 tablespoon light brown sugar
¼ cup ketchup
4 tablespoons honey, divided
2– 1 ¼ pound pork tenderloin cut in half lengthwise
Instructions
- Poke holes all over the pork using a fork.
- Combine the garlic, five spice powder, soy sauce, hoisin sauce, light brown sugar, ketchup, and 2 tablespoons honey in a deep cup with an immersion blender or with a fork.
- Pour the marinade over pork. Marinate up to two days or a minimum of 6 hours, making sure meat is coated evenly with the sauce.
- Preheat the oven to 400. Fill a baking dish with an inch of water and then fit a wire rack on top. Cook the pork directly on the rack. Roast for 20 minutes and then baste with some of the marinade.
- Continue to cook for an additional 10-15 mins until cooked through. A meat thermometer reading should give you 160 degrees. Make sure you only baste the meat one time, where you will continue to cook the pork. DO NOT USE THE MARINADE TO BASTE ONCE THE MEAT IS DONE COOKING, TO AVOID ANY FOOD CONTAMINATION ISSUES.*
- Preheat the broiler and brush honey over pork. Broil for 1 mins until a little charred and crispy.
- Let the meat rest for a couple of minutes and then slice and serve.
Notes
* If you prefer a more heavily glazed tenderloin, you can pour the marinade into a small saucepan and and bring it to a simmer over medium high heat. Lower the heat to medium low, skim off any impurities, and cook for 4-5 minutes. You can now use this basting sauce to coat the pork tenderloin several times while cooking, without fear of cross contamination.
*You should definitely double this recipe so you have leftovers to make my Pork Fried Rice