Char siu pork tenderloin

Here is a different way to accommodate pork tenderloin. The good thing is that you can eat it warm or at room temperature, so it makes the perfect fit to take out.
The marinade is full of flavors and caramelizing it adds a lot to the texture!

Char siu pork tenderloin :

For the marinade :

  • 600g pork tenderloin
  • 1 tbsp vegetable oil
  • 1/2 tsp sesame oil
  • 1 tbsp brown sugar
  • 1,5 tbsp honey
  • 1 tbsp oyster sauce
  • 2 minced garlic cloves
  • 1/2 tsp chinese 5 spices
  • 1/2 tbsp soy sauce
  • 1 cm minced ginger
  • 1/2 tbsp rice vinegar

For the honey reduction :

  • 2 tbsp honey

Combine all of the ingredients for the marinade in a bowl and whisk it well. Transfer it to a ziplock bag.

Add the pork to the ziplock back, close it and massage the meat so it is well covered in the marinade. Let it marinate in the fridge for at least 2h or overnight is even better.

An hour before cooking the pork, get it out of the fridge so it comes to room temperature.

Preheat the oven at 180°C/350°F.

Put the tenderloin on a cooking rack (set the marinade aside) and put a tray with water in it underneath.

In a small pan, add the marinade and honey. Cook for a few minutes until thick and very syrupy.

Bake for 30 minutes basting the meat every 7-8 minutes with a brush.

After 30 minutes, put the oven in grill position, put the rack at the highest level of the oven. Let it caramelize for 3 minutes.

Let the pork sit for 10 minutes before slicing.

  

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