Hoisin BBQ Pork Tenderloin Recipe | Yummly
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Hoisin BBQ Pork Tenderloin

Rick E.: "excellent no modification" Read More
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  • 2 1/2 pounds pork tenderloins
  • 3 tablespoons brown sugar
  • 1/4 cup honey
  • 1/3 cup hoisin sauce
  • 3 tablespoons light soy sauce
  • 1 teaspoon five-spice (Chinese)
  • 1/4 cup vegetable oil
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    1. Combine brown sugar, honey, hoisin sauce, soy sauce, Chinese Five Spice powder and vegetable oil in a small mixing bowl. Place pork tenderloin in a large sealable bag and pour sauce over it. Squeeze the air out of the bag when sealing, then massage the marinade into the meat. Allow it to marinate at least four hours or overnight, if possible.
    2. Preheat the oven to 375 degrees F. Place a piece of parchment paper on a rimmed baking sheet and set tenderloin on top. Reserve extra marinade. Bake in oven approximately 45 minutes or until the internal temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer.
    3. Meanwhile, pour the reserve marinade into a small sauce pan and bring to a low simmer for five minutes. About five minutes prior to removing pork from the oven, pour some of the marinade over the top.
    4. Remove from the oven and allow resting for 3 minutes. Then slice pork and pour remaining sauce over pork, if desired.
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    Rick E. 25 days ago
    excellent no modification
    Julie Reid 8 months ago
    Very tasty 😋 Will make it again
    Amy Powell 10 months ago
    very easy and delicious.
    Kelvin Jones a year ago
    super easy to make and very delicious
    Fiddler a year ago
    wonderful, flavorful, delicious!
    Chris Julien a year ago
    so far looks good. replaced hosain sauce with teriaki
    Cheryl Winch 2 years ago
    Excellent! I didn’t have the five spice but it wasn’t missed.
    Kenrick Du 2 years ago
    turned out great! I actually sous-vide the tenderloin to cook it thoroughly and finished it off in a cast iron pan. The sugars from the honey and hoisin really helped it get a nice char at the end.