Baked Char Siu (Chinese BBQ Pork Tenderloin)

Sweet, savory, and aromatic—this Cantonese-style pork is easy to make and packed with flavor!

Bring the flavors of authentic Chinese BBQ pork (Char Siu) into your kitchen with this easy baked pork tenderloin recipe. It features a rich marinade made with hoisin, honey, and five-spice, delivering deep flavor and irresistible aroma. Perfect for family dinners, meal prep, or Asian-inspired feasts!

Ingredients

2 lbs pork tenderloin
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon Chinese five-spice powder
1 teaspoon red food coloring (optional for traditional look)
1 tablespoon toasted sesame oil
2 tablespoons rice wine or mirin

Preparation Steps

1. Trim the Pork

Remove excess fat and pat the tenderloin dry for even cooking and a beautiful glaze.

2. Make the Marinade

In a bowl, mix hoisin sauce, soy sauce, honey, brown sugar, garlic, five-spice powder, red food coloring (if using), sesame oil, and rice wine until smooth.

3. Marinate the Pork

Place pork and marinade in a zip-top bag. Ensure even coverage. Refrigerate overnight or at least 3–4 hours for deep flavor.

4. Bake the Char Siu

Preheat oven to 350°F (175°C).
Place marinated pork on a foil-lined baking sheet.
Roast for 25–30 minutes, basting occasionally with remaining marinade.
The pork is done when it reaches an internal temperature of 145°F (63°C).

5. Rest and Slice

Let the pork rest for 10 minutes before slicing. This helps retain moisture and enhances flavor.

Optional Tips & Variations

No Hoisin? Mix molasses, soy sauce, vinegar, and garlic powder as a substitute.
Grilled Version: Finish on a grill over low heat for a smoky, caramelized exterior.
Food Coloring: Omit for a more natural appearance—flavor remains amazing!
Longer Marination: The more time, the deeper the flavor—overnight is ideal.

Serving Ideas

Serve over steamed jasmine rice
Slice thinly and add to noodle bowls or bao buns
Pair with stir-fried vegetables or Asian slaw

For more details, visit the full recipe

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