Char Sui Pork Tenderloin

Char Sui Pork Tenderloin

We usually make this with a pork shoulder and grilled it in the summertime. Since grilling can get tricky during the winter months, I thought I would try this in the oven but with a pork tenderloin instead so it could be prepared as a weeknight meal. Pork shoulders take hours on the grill or in the oven. The bark or crust took only 40 minutes to achieve in a 425 degree oven. This Cantonese style is a sweet hot version of barbecue. The heat can be adjusted according to personal taste. This is not a spicy version. The pork tenderloin does need to marinate overnight so a little advanced planning is needed.

Char Sui with Pork Tenderloin

2 lbs. of pork tenderloin

2 T soy sauce

1 t sesame oil

1 t white pepper

1/4 c honey

1.5 T garlic, minced

1 T ginger, minced

2 T Hoisin sauce

1.5 T Oyster sauce

1 T dry sherry

1 t Five Spice Powder

Cut the pork tenderloins into several large pieces and place them in a large Ziploc bag. Whisk the rest of the ingredients together in a bowl and pour 2/3 of it into the Ziploc bag with the pork. Refrigerate the remaining 1/3 of the marinade and the pork overnight.

Preheat the oven to 425 degrees. Line a rimmed baking sheet with foil and place a rack over the foil in the pan. Place the pork pieces on top of the rack. Roast the pork in the oven for 40 minutes, turning and basting with the remaining marinade every 10 minutes until a glossy bark coating appears on the pork. Let the pork rest for 10 minutes. Slice and serve immediately.

Serves 4-5