Chinese Roast Pork Tenderloin

This recipe is super easy and incredibly delicious. Several of the ingredients are not staples in most households, so an International store visit might be necessary. I usually make this roast with a side of lo-mein (minus the pork) and then use the leftovers for pork fried rice.


  • 1 (2 lb) whole pork tenderloin, well trimmed
  • 1/2 cup water or 1⁄2 cup chicken stock
  • 1⁄4 cup light brown sugar, packed
  • 2 teaspoons kosher salt
  • 1⁄2 teaspoon Chinese five spice powder
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon yellow miso
  • 2 teaspoons crushed fresh garlic
  • 1⁄4 teaspoon red food coloring


  1. Place the porkloin in a large ziploc freezer bag.
  2. In a small bowl, stir together the rest of the ingredients until the sugar has dissolved
  3. Pour into the ziploc bag; remove as much air as possible and seal shut
  4. Refrigerate from 6 to 36 hours

Step 2

  1. Preheat oven to 375°F.
  2. Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.
  3. Insert meat thermometer.
  4. Roast about 1 hour or until the internal meat temperature reaches 165°F.
  5. Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.