Chinese Glazed Pork Tenderloin


Tonight on the grill I thought I would go for something different, something with a little Asian flair. I decided to make Chinese Glazed Pork Tenderloin. These are really good with some quick stir fried vegetables, whatever you have on hand will work just fine. The Asian flavors in this marinated and glazed on the grill pork tenderloin bring amazing flavor to whatever your pair it with. Fried rice works well too. Try it soon, you will really like it.

Chinese Glazed Pork Tenderloin


  • 3 pound pork tenderloin roast, trimmed

  • 1/2 cup soy sauce

  • 1/2 cup apricot preserves

  • 1/4 cup hoisin sauce

  • 1/4 cup dry sherry

  • 2 Tbsp grated fresh ginger

  • 1 Tbsp toasted sesame oil

  • 2 garlic cloves, minced

  • 1 tsp five-spice powder

  • 1 tsp pepper

  • 1/4 cup ketchup

  • 1 Tbsp molasses

  • 2 tsp vegetable oil


  1. Roll cut the roast, see the note below.

  2. Combine soy sauce, preserves, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl.

  3. Reserve ¾ cup marinade.

  4. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork.

  5. Seal bag, turn to coat, and refrigerate for at least 4 hours or overnight.

  6. Combine reserved marinade, ketchup, and molasses in small saucepan.

  7. Cook over medium heat until syrupy and reduced to ¾ cup, 3 to 5 minutes.

  8. Reserve ¼ cup glaze for glazing cooked tenderloin.

  9. Clean and oil cooking grate.

  10. Pat pork dry with paper towels, then rub with vegetable oil.

  11. Grill pork until lightly charred on first side, about 2 minutes.

  12. Flip and brush grilled side of pork evenly with 2 tablespoons glaze.

  13. Continue grilling until lightly charred on second side, about 2 minutes.

  14. Flip and brush evenly with 2 more tablespoons glaze.

  15. Repeat flipping and glazing until pork registers 140 degrees and is thickly glazed.

  16. Transfer pork to cutting board and brush with reserved glaze.

  17. Tent loosely with aluminum foil and let rest for 5 minutes.

  18. Slice and serve.

Note: To roll cut a roast, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch from the board. As you cut, “unroll” the roast. Pretend you are unrolling a roll of paper towels. The great advantage to this technique is that once you’ve really master it, you can cut a roast to 1/2 inch thickness or less.

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