On Line Cookbook
Drunken Pork Tenderloin with Secret Sauce - Asian pork tenderloin
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information


  • 3 lbs (1.4 kg). boneless pork tenderloin
  • Marinade:
  • 5 tbsp (70 ml). hoisin sauce
  • 3 tbsp (45 ml). plum sauce
  • 2 tbsp (30 ml). oyster sauce
  • 2 tbsp (30 ml). dark soy sauce
  • 2 tbsp (30 ml). honey
  • 1 tbsp (15 ml). dry sherry
  • 1 tbsp (15 ml). peanut oil
  • 1 tsp (5 ml). Chinese chili sauce (optional)
  • 1/2 tsp (2 ml). five-spice powder
  • 1 tbsp (15 ml). finely minced garlic
  • 1 tbsp (15 ml). minced fresh ginger
  • Trim fat from pork and remove membrane on tenderloins using sharp knife.
  • Cut meat into 6 by 1 1/2 inch chunks to facilitate marinating.
  • Blend all ingredients for marinade (may be refigerated for later use) about 1-1/4 cups (300 ml).
  • Marinade in plastic bag or sealed container for 4 to 6 hours or overnight.
  • Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan.
  • Bake uncovered in 350 degree (175 C.) oven for 30 minutes.
  • Turn and bake for additional 30 to 45 minutes, brushing occasionally with reserved marinade.
  • Cut in thin slices and serve hot or cold.
  • Especially good dipped in hot Chinese mustard and sesame seeds.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.