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Chinese-Style Pork Tenderloin

 Chinese-Style Pork Tenderloin
Our Test Kitchen home economists share this recipe for a main course with authentic Asian flair.
6-8 ServingsPrep: 15 min. Bake: 30 min.


  • 2 pork tenderloins (1 pound each)
  • 1 teaspoon red liquid food coloring
  • 1/2 teaspoon seasoned salt
  • 1/4 cup pineapple juice
  • 1/4 cup sherry or chicken broth
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 teaspoon minced fresh gingerroot


  • Brush pork with food coloring and sprinkle with seasoned salt. Place
  • on a rack in a shallow roasting pan. Bake, uncovered, at 425°
  • for 30-35 minutes or until a meat thermometer reads 160°.
  • In a saucepan, combine the pineapple juice, sherry or broth, honey,
  • soy sauce and ginger. Bring to a boil; simmer, uncovered, for 5
  • minutes. Thicken if desired. Thinly slice pork; serve with pineapple
  • sauce. Yield: 6-8 servings.
Nutritional Facts: 4 ounces equals 175 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 371 mg sodium, 10 g carbohydrate, trace fiber, 23 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Chinese-Style Pork Tenderloin (continued)

Wine (continued)