This Chinese BBQ Pork is so delicious, you’d never guess that I adapted the recipe from a WeightWatchers cookbook.
But I did.
And it’s awesome.
I suppose you could serve this with rice or noodles, but the husband and I simply put the cutting board on the coffee table and ate it with our fingers while we watched Law & Order re-runs.
I found this recipe in a cookbook I picked up from a used bookstore near my house – it’s called Weight Watchers Take-Out Tonight! and it has lots of good recipes in it. This time of year, I think we can all appreciate some “healthier” options!
This recipe is super easy, as long as you can remember to marinate the pork before you cook it. Just mix up the sauce, soak the pork overnight or all day while you’re at work, then roast it in the oven. I added a few drops of red food coloring to my marinade because I wanted a nice rich color, but you could just as easily leave it out if you prefer.
Cutting the tenderloin into four pieces provides you with more surface area for the marinade to work into, which gives you more of those wonderful crusty pieces.
Let it rest for a bit after roasting, then slice it up and serve!
I used the leftover marinade as a dipping sauce and sprinkled a few sesame seeds over the top. Hot mustard would also be delicious with this pork.
We had a few pieces leftover, so I made it into a quick Thai-style Fried Rice which was awesome (if I may say so myself).
If you’re wondering about the roasting pan I used, I bought this Cuisinart Stainless Roaster with Rack on Amazon and I totally love it. The rack is perfect for roasting pork tenderloin.
Ready to dig in?
Here’s Your Recipe!
- 1 lb boneless pork tenderloin, trimmed of fat and cut into four pieces
- 4 Tbsp. hoisin sauce
- 4 Tbsp. honey
- 4 Tbsp. sake (or use dry white wine)
- 4 tsp. oyster sauce
- 4 tsp. reduced sodium soy sauce
- 2 tsp. sesame oil
- 2 drops red food coloring (optional)
- Use the tines of a fork to prick the tenderloin all over.
- Combine hoisin sauce, honey, sake, oyster sauce, reduced sodium soy sauce, sesame oil and food coloring (if using) in a large non-reactive bowl. Pour half of the mixture in a large zipper-close bag, and refrigerate the remaining half of the mixture. Add the pork pieces to the zipper-close bag and massage the marinade into the meat. Remove excess air from bag, seal, and refrigerate overnight (at least 6 hours, up to 24).
- When you are ready to cook, preheat the oven to 450 degrees Fahrenheit and prepare a roasting pan with a rack by lining the bottom of it with foil. Spray the rack with non-stick spray. Roast the tenderloin pieces for 25-30 minutes, or until it reaches an internal temperature of 160 degrees.
- Let the pork rest on a cutting board for 5 minutes before slicing.
- Serve with the remaining marinade as a dipping sauce.