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Chinese Pork Tenderloin

 Chinese Pork Tenderloin
Because I live in an area where there aren’t many Chinese restaurants, I developed this Asian-inspired starter. A combination of soy and plum sauces, red wine, garlic and ginger create a full-bodied marinade that infuses every bite with wonderful flavor.—Delores Condon, Paynesville, Minnesota
10 ServingsPrep: 10 min. + marinating Bake: 20 min.


  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 2 tablespoons plum sauce
  • 2 tablespoons ketchup
  • 1 tablespoon dry red wine or beef broth
  • 1 garlic clove, minced
  • 3/4 teaspoon finely chopped crystallized ginger
  • 2 pork tenderloins (3/4 pound each)
  • Toasted sesame seeds, Chinese-style mustard and additional plum sauce, optional


  • In a small bowl, combine the first seven ingredients. Pour 1/3 cup
  • into a large resealable plastic bag; add the pork. Seal bag and turn
  • to coat; refrigerate for 8 hours or overnight, turning several
  • times. Cover and refrigerate remaining marinade for basting.
  • Drain and discard marinade. Place pork on a greased rack in a
  • foil-lined roasting pan.
  • Bake, uncovered, at 425° for 20-30 minutes or until a meat
  • thermometer reads 160°, brushing occasionally with reserved
  • marinade.
  • Let stand for 5-10 minutes before slicing. Sprinkle with sesame seeds
  • and serve with mustard and additional plum sauce if desired. Yield:
  • 10 servings.

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Chinese Pork Tenderloin (continued)

Nutritional Facts: 2 ounces cooked pork (calculated without optional ingredients) equals 109 calories, 2 g fat (1 g saturated fat), 38 mg cholesterol, 406 mg sodium, 7 g carbohydrate, trace fiber, 14 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer