Chinese-Style Pork Tenderloin Recipe

Chinese-Style Pork Tenderloin Recipe
Chinese-Style Pork Tenderloin Recipe photo by Taste of Home
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Chinese-Style Pork Tenderloin Recipe

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Our Test Kitchen home economists share this recipe for a main course with authentic Asian flair.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 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

Directions

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 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.
Originally published as Chinese-Style Pork Tenderloin in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p182

Nutritional Facts

1/4 pound: 175 calories, 4g fat (1g saturated fat), 63mg cholesterol, 371mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit.

  • 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
  1. 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 thermometer reads 160°.
  2. 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.
Originally published as Chinese-Style Pork Tenderloin in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p182

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