Now you can make super tender, flavorful Chinese Pork Tenderloin at home! Restaurant quality and flavor, and so easy to make! The sweet honey garlic sauce takes this classic Chinese dish over the top!

One of the BEST Chinese pork recipes you’ll ever find!

I am in charge of the food for our monthly women’s meeting at church. In the past, we have have things like this Coconut Chicken Curry Soup and these Strawberries and Cream Cupcakes. This past week, I made this amazing Chinese Pork Tenderloin with Honey Garlic sauce. People cannot stop talking about it. I think it will go down in history as the most beloved dinner at these monthly meetings! And for good reason! The pork is so tender and flavorful, and the “secret sauce” elevates it to super-star status.

But don’t worry. I’m going to give you the recipe for the “secret sauce” so you can impress your friends and family, too 🙂

And, you don’t even need to go to the Asian market for special ingredients! 

Is this recipe for Chinese Bbq Pork (Char Siu)?

This easy Chinese pork recipe is not the barbecue pork you would find at traditional Chinese restaurants.

Char Siu (one of the most popular kinds of Asian pork loin) is marinated in fermented red bean curd and has the tell-tale red ring around the outside. It traditionally requires marinating overnight and then cooking over hot coals.

My recipe does not have the red coloring, doesn’t require any marinating, and is cooked in the oven! It is much more simple than Char Siu, but still SUPER tasty!

Is pork loin the same as pork tenderloin?

Though they might sound the same, they are actually two different cuts of meat. Pork tenderloin is long and thin and comes from the muscle that runs along the backbone of the pig. It’s typically about 12 inches long and 2-3 inches thick.

Pork loin, while still from the back of the pig, is typically shorter, but taller and wider. (Think more of a small pot-roast shape).

How to Make Chinese Pork Loin

For this recipe, you’re going to want to make two pork tenderloins, because there is plenty of sauce for both. Plus, one pork loin will disappear so fast and you’ll be sad there isn’t more.

I get my pork tenderloins at Costco. They come in a combo pack with two tenderloins in the same package. (It looks like there’s one large tenderloin, but there are actually two put together).

This is a four-pack of pork tenderloins from Costco. Two are together in each section of the packaging.

This is what the raw tenderloins look like out of the packaging.

Step 1:

The first thing you’ll do is rub the tenderloins with a combination of salt, pepper, garlic powder, and cinnamon. The cinnamon is what gives it that distinct Chinese flavor. Let that rub rest on the tenderloins for about 30 minutes.

Add the delicious rub to all sides of the tenderloin and let rest for 30 minutes at room temperature.

Step 2:

About fifteen minutes in to that wait time, heat your oven to 400 degrees F. Also put a large frying pan or skillet on the stove and heat it to medium high.

Step 3:

Before you bake the tenderloins, you’re going to sear them on all sides in the frying pan on the stove. Add a little vegetable oil to the skillet and just set the loins in, one at a time, and let them sizzle away, about 1-2 minutes on each side.

After you sear the tenderloins in a hot pan on the stove, place them on a foil-lined baking sheet.

Step 4:

Then place the tenderloins on an aluminum foil-lined baking sheet and bake in the oven for 25-30 minutes, until the internal temperature is between 145 and 155 degrees F.

The lower end of the spectrum will give you some pink meat, but it is safe for eating at that temperature. I like a little less pink to my meat, so I cook it to 155 degrees. This still leaves the tenderloin tender and juicy without overbaking it.

Then let the tenderloins rest for about ten minutes before slicing.

After baking in the oven, let the tenderloins rest for about 10 minutes before cutting. This allows the juices to redistribute throughout the meat.

You will need a meat thermometer (sometimes known as an instant-read thermometer) to test the temperature of the meat. They are inexpensive and SUPER handy. I don’t know how I ever lived without one before! This is the one I have (this is an affiliate link):

Taylor Waterproof Digital Thermometer.

How to Make the Honey Garlic Sauce

While the tenderloins are baking, it’s time to whip up the delicious honey garlic sauce.

Step 1:

Gather your ingredients:

• Honey
• Low-sodium soy sauce (or light soy sauce)
• Olive oil
• Hoisin sauce (a special brown sauce you can find in the Asian section of most grocery stores)
• Minced onion
• Minced/pressed garlic
• Sesame seed oil
• Cold water
• Corn starch

Step 2:

Add everything to a small saucepan on the stove (except the cold water and corn starch and bring it to a boil over medium heat.

Step 3:

Mix your cornstarch and cold water together in a small cup. Slowly pour it into your boiling sauce, stirring while pouring.

Continue stirring constantly until your sauce thickens. (It will thicken up even more as it cools, so don’t worry if it still looks a wee bit runny at first). Set the sauce aside.

Look at that gorgeous, shiny, silky glaze made with honey, hoisin sauce, garlic, and other goodies!

How to Serve Chinese Pork Tenderloin

Once you have removed the tenderloins from the oven, let the pork rest for about ten minutes before slicing.

Use a sharp knife to cut them into thin slices (about 1/2-inch thick).

Arrange the slices on a serving platter.

Then pour the sauce over the top (you probably won’t need all the sauce) and sprinkle with green onions and sesame seeds.

Voila! Perfect Chinese Pork Tenderloin glazed with a delicious honey garlic sauce! 

Chinese pork tenderloin makes a beautiful dish and is a “must” for your Asian cuisine!

Recipe inspired by Honey Sesame Pork Tenderloin on The Gunny Sack.

For more great Chinese food recipes, be sure to check these out!

Chinese Pork Stir Fry with Snow Peas

Sweet and Sour Pork Recipe

Homemade Chinese Pork Egg Rolls

Panda Express Fried Rice Recipe

Cream Cheese Wontons Recipe

(Nutritional information is estimated only and is affected by whether or not you use all the sauce and/or substitute ingredients).

Be sure to scroll down past the recipe for more answers to common questions.

Today’s Freebie!

Continue to Content

Chinese Pork Tenerloin with Honey Garlic Sauce

Yield: 8

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Now you can make super tender, flavorful Chinese Pork Tenderloin at home! Restaurant quality and flavor, and so easy to make! The sweet honey garlic sauce takes this classic Chinese dish over the top!

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Ingredients

For the Pork Tenderloins

• 2 (1 pound) pork tenderloins
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cinnamon

For the Honey Garlic Sauce

• 1/2 cup honey
• 1/4 cup low-sodium soy sauce
• 2 tablespoons olive oil
• 1 tablespoon hoisin sauce
• 1 tablespoon minced onion (fresh or dried)
• 1 teaspoon minced garlic (fresh)
• 1/2 teaspoon sesame oil
• 1/4 cup cold water
• 1 1/2 tablespoons corn starch
• 1/4 teaspoon red pepper flakes (optional)

Instructions

For the Pork Tenderloins

Cover a baking sheet with aluminum foil and set aside.

In a small bowl, mix together the kosher salt, black pepper, garlic powder, and ground cinnamon. Rub on all sides of the tenderloins and let the tenderloins sit at room temperature for 30 minutes. (If you need to wait longer than 30 minutes, be sure to put your tenderloins in the refrigerator).

Preheat your oven to 400 degrees F.

Put a large frying pan or skillet on the stove and turn the heat to medium-high. When pan is hot, add about 1 tablespoon of olive oil.

Add the pork tenderloins to the hot pan, one at a time, and sear on all sides, about 1-2 minutes, until nicely browned.

Put the pork tenderloins onto the foil-lined baking sheet and bake in the oven for 25-30 minutes until the internal temperature of the pork reaches 145-155 degrees F. on a meat thermometer. Do not overbake.

Let the pork rest for 10 minutes. Transfer to a cutting board and slice into 1/2-inch slices. Arrange on a serving platter and cover with the Honey Garlic Sauce. Garnish with green onions and sesame seeds if desired.

For the Honey Garlic Sauce

While the pork tenderloins are baking in the oven, prepare the Honey Garlic Sauce.

In a medium-sized saucepan on the stove, add the honey, soy sauce, olive oil, hoisin sauce, minced onion, minced garlic, and sesame oil. Heat over medium heat, stirring occasionally, until the mixture begins to boil.

Mix the corn starch and cold water together in a cup or bowl. When the sauce mixture begins to boil, slowly pour the corn starch mixture into the boiling sauce, whisking continuously as you pour. Continue to whisk the sauce until it thickens. Remove from the heat and allow to cool slightly. (The sauce will thicken more as it cools). Add red pepper flakes if desired.

When ready to serve, pour the desired amount of sauce over the sliced pork on your serving platter. (You may not use all the sauce, depending on your preferences).

Notes

Calories are calculated as if all the sauce was used. If you don't use all the sauce, the calorie count will be much lower.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 641mgCarbohydrates: 21gFiber: 0gSugar: 18gProtein: 4g

Should I cover my pork loin with foil?

Totally not necessary for this recipe. Dry pork is often a concern (since it’s typically such a low-fat cut of meat), but this recipe has ALWAYS turned out juicy and soft.

Does pork get more tender the longer you cook it?

Nope. This is one of those situations where less is definitely more. As long as your internal temperature has reached a minimum of 145 degrees F., you are good to go.

Also keep in mind that the temperature of your pork will continue to rise after you take it out of the oven, so once it has reached that minimum temperature, you really don’t need to worry, even if the meat is still a little pink.

P.S.A. Don’t cook your tenderloins in the crock pot/slow cooker! You’ll be disappointed when they come out tough. However, I’ve cooked Pork Loin in the crock pot with great success!

What goes good with pork tenderloin?

Here are some of my favorite side dishes for this pork tenderloin recipe that will round out a fantastic Chinese dinner!

Japanese Rice

Chinese Fried Rice

Cream Cheese Wontons

Garlic Ginger Green Beans

Pick your favorite to pin!