Chinese Barbequed Pork

When the grocery store has pork tenderloins on sale we always make this dish.  The tenderloins are usually packaged 2 to a bag so we cook them both.  We have served this dish at home and also cooked and transported it to PEI for a family gathering.  It seems that everyone likes it and we eat it hot or cold.  It is also good on a bun with some lettuce and mayo.


  • 2 tbls soya sauce or tamari
  • 2 tbls hoisin sauce
  • 1 tbls rice vinegar
  • 1 1/2 teas grated gingerroot
  • 1 1/2 teas brown sugar
  • 1 clove garlic, crushed
  • 1/2 teas sesame oil
  • 1/8 teas chinese 5 spice powder
  • 2 Pork Tenderloin


  1. Remove silverskin from the tenderloins with a sharp knife.  Mix all of the ingredients and place in a bowl or ziplock bag with the pork tenderloins. Marinade overnight.
  2. Start a charcoal barbeque with a full chimney of briquettes.  When coals are ready place them on one side of grill.
  3. Remove pork from marinade and  place on the barbeque directly over the coals for about 10 minutes, then move the tenderloins to the other side of the grill.  Place a plan of water on the coals to keep meat moist and prevent burning.  Using indirect heat cook pork until meat thermometer reads 145-150 F.  If you like a smokey flavour use some mesquite chips on the coals.
  4. While meat is roasting put the left over marinade in a pot and bring to a boil, reduce heat and keep warm to serve with the pork or use for basting.
  5. You can also cook these in a conventional oven.  Heat oven to 400 F and put tenderloins in an oven safe pan.  cook uncovered for 10 minutes.  Lower heat to 325 F and cook until meat thermometer reads 145-150 F.
  6. With either cooking method always tent meat and let rest 10 minutes before serving.


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