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Char Siu Pork Tenderloin

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Char siu, known for its sweet and savory glaze, infuses HORMEL® pork tenderloin with a rich blend of soy sauce, hoisin and five-spice powder. Get tips from Chef Charlie to add a smoky dimension to the flavor by grilling it for a caramelized crust.

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2 HORMEL® Pork Tenderloins, thawed, silver skin removed
¼ cup soy sauce
¼ cup HOUSE OF TSANG® Hoisin Sauce
¼ cup Shaoxing wine or dry sherry wine
¼ cup Oyster sauce
¼ cup white sugar
1 tablespoon molasses
1½ teaspoons fresh garlic, minced
1 teaspoon five spice powder
1 teaspoon kosher salt
2 cubes fermented red bean curd, mashed (note- you can also use red food coloring, 2 drops)
1 tablespoon honey


  1. Prepare the marinade and the glaze the day before you cook.


    In a large bowl combine the soy sauce, hoisin sauce, oyster sauce, Sherry wine, sugar, molasses, garlic, five spice powder, salt, and red bean curd. Stir to mix well.

  2. Transfer the pork to a large Ziplock bag. Pour ¼ cup of the mixed sauce into the bag. Squeeze out as much air as possible and seal the bag. Massage the bag a few times so the pork is covered evenly with the sauce. Transfer to the fridge and marinate for 12 hours or overnight.

  3. Prepare the Glaze

    Add the remaining marinade and honey to a saucepan. Heat over medium heat and stir frequently to melt the honey, bring to a simmer. Place on medium-low heat. Cook for 5 minutes or until sauce is thickened.

  4. Once done, let the sauce cool for at least 10 minutes. Let cool for another 10 to 15 minutes. The sauce will continue to thicken while cooling.

  5. Grilling

    Season marinated pork end to end with 1 Tsp. of salt.

  6. Place marinated pork on the grill. Grill for 3 – 5 minutes: flip

  7. Baste the top of the pork with glaze, and grill for another 3 – 5 minutes. Continue flipping and glazing pork on all sides until the pork looks glossy and lightly charred.

  8. Check the doneness by inserting a thermometer into the thickest part of the pork. It should read 145°F.

  9. Once the pork is done, brush it with the rest of the glaze. Cover loosely with aluminum foil. Let rest for 10 before serving.

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