Char Siu Style Pork Tenderloin

5 minutes
20 minutes
2 to 3
  • 1 duBreton Pork Tenderloin
  • 2 tbsp (30 mL) each hoisin sauce, honey and soy sauce
  • 2 tsp (10 mL) mirin, rice wine or sake or dry sherry
  • 2 tsp (10 mL) sesame oil
  • 1 clove garlic, minced
  • ½ tsp (2 mL) Chinese five spice powder or ground star anise
  • Salt and pepper
Preparation steps
  1. Preheat the oven to 400°F (200°C). Remove the pork tenderloin from the package and pat dry with paper towel. Sprinkle evenly all over with salt and pepper.
  2. Place pork on a well-oiled baking sheet. Place on centre oven rack and roast for 10 minutes.
  3. Meanwhile, measure the hoisin, honey, soy sauce, mirin, sesame oil, garlic and five spice powder into a skillet. Stir until well combined.
  4. Place the skillet over high heat and bring the hoisin mixture to a fast boil. Cook for 60 to 90 seconds, stirring once or twice or until reduced and thickened to the texture of molasses.
  5. Raise the oven rack to a position 4 to 6 inches below the top of the oven. Turn the oven to Broil. Brush the pork all over with reserved hoisin mixture. Broil for 2 minutes. Repeat four more times or until glaze is all used up and the surface of the pork is bubbly and well-browned. Rest for 5 minutes on a rack before slicing and serving.

Garnish with toasted sesame seeds or tendrils of chives if desired.