Ingredients for Barbecued Roast Pork Tenderloin Char Shui
- 2 lbs Pork Fillet
- 1 tablespoon Garlic, crushed
- 1 tablespoon Ginger, grated
- 2 tablespoons Sugar
- 1 teaspoon Pepper
- 1 tablespoon Sesame Oil
- 2 tablespoons Black Bean Sauce
- 2 tablespoons Hoisin Sauce
- 2 tablespoons Wine (Shaoxing or dry sherry)
- 2 tablespoons Light Soy Sauce
- 1 teaspoon Five Spice Powder
- 1 teaspoon Red Food Coloring (optional)
- 1 teaspoon Dark Soy Sauce
- 1 teaspoon Oil
- 1 tablespoon Golden Syrup
- 1 tablespoon Soy Sauce (for glaze)
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How to Make Barbecued Roast Pork Tenderloin Char Shui
- In a bowl, whisk together the marinade ingredients (see below). Add the pork tenderloin and ensure it's fully coated. Marinate for at least 2 hours, turning occasionally.
- Preheat your oven to 180°C (350°F).
- Place the marinated pork tenderloin on a roasting rack set in the middle of the oven.
- Position a baking pan filled with 6mm (1/4 inch) of water on the bottom rack of the oven to create moisture.
- Roast for 30 minutes, or until the internal temperature reaches 71°C (160°F).
- Remove from oven and let the pork rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
- **Prepare the Glaze:** In a small saucepan, heat the oil over medium heat. Add the golden syrup and soy sauce. Stir until well combined and slightly thickened.
- Just before serving, generously spoon the glaze over the sliced pork tenderloin.
- Slice the pork tenderloin on the diagonal and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
10g
Fat
14g
Carbs
1g
