Skip to Content

Chinese Pork Tenderloin with Plums

This Chinese pork tenderloin is a sideways glance at the idea of pork and plum sauce but we play with some seared plums and Chinese five spice.

Tall image of a seared plum on some Chinese pork tenderloin.

Chinese Pork With Plums.

This Chinese pork recipe is a super quick and simple play on the idea of a piece of meat with plum sauce.

The plum sauce is kind of deconstructed using all of the ingredients associated with plum sauce without turning them into a sauce.

I love plum sauce and have a fab slow cooker plum sauce recipe here in Krumpli already. But I have been using the plums on our trees in a slightly different way this year.

Fruit and meat is something I love and something that appears here regularly.

But I do not do it a lot with plums despite them being both ubiquitous and free. Yeah ok, I am not the sharpest tool in the box!

My Chinese pork tenderloin relies on the quick cooking of pork tenderloin.

It essentially comes from exactly the same place on the ‘beast’ as beef fillet does on the cow.

Like beef fillet it is not blessed with the most flavour, that means if you still want to taste the lovely porkiness you need to keep your flavouring subtle.

Chinese pork tenderloin with plums and seared lettuce served on a black plate

Chinese Plum Sauce.

Traditional plum sauce is a beautiful thing and something I use in my duck with plum sauce recipe

This pork with plums recipe is a little different though.

It still keeps the ideas of sweet and sour flavours, garlic, soy, vinegar and I add the sweetness with honey.

But rather than create a thick viscous sauce, we create a simple pan sauce with the same flavours.

Searing off the plums adds a really beautiful deep flavour and the whole recipe comes in at just 25 minutes cooking time.

Close up image of pork with plums against a dark backdrop

Cooking Pork Tenderloin!

This tenderloin cooks quickly and I make no apologies for the traces of pink in the meat when cooked.

I use the same technique here as I do in my pork with prunes and pork medallions with camembert sauce recipes.

Pink pork is fine but for me. If you cook tenderloin too far the texture is pretty awful and the flavour almost non-existent.

But it is not just me, the USDA updated the safe cooked temperature for tenderloin to 63°C or 145°F back in 2011. Chefs have been cooking it this way for years!

However, I’m a great advocate of not telling people what not to eat.

If you like your pork more on the ‘well done’ side I would personally avoid tenderloin. Try cooking this with a larger piece of loin instead.

Sear it off in the pan and then roast off in a medium oven for around 15 minutes. Then rest before carrying on with the recipe as I have outlined here.

This Chinese pork tenderloin is a sideways glance at the idea of pork and plum sauce but we play with some seared plums and Chinese five spice.
Yield: 2 Servings

Chinese Pork Tenderloin with Plums

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This Chinese pork recipe is a take on the idea of pork with plum sauce, we get all of the same flavours but the plums are kept whole and seared in an Asian sauce flavoured with Chinese five spice.


  • 350 g Pork Tenderloin
  • 1 Tsp Chinese Five Spice
  • 1 Tbsp Cooking Oil
  • 3 Plums
  • 1 Baby Gem Lettuce
  • 1 Tsp Light Soy Sauce
  • 2 Tsp Rice Wine Vinegar
  • 1 Tsp Mirin
  • 1 Tsp Honey
  • 15 g Banana Shallot
  • 1 Clove Garlic,
  • 1 Spring Onion
  • 1 Tbsp Toasted Sesame Oil
  • Salt to taste


  1. Cut the pork tenderloin into 6 evenly sized medallions.
  2. Cut the plums in half and remove the stone.
  3. Cut the baby gem lettuce into 4 wedges.
  4. Finely dice the shallot, mash the garlic and finely slice the spring onion.
  5. Mix together the soy sauce, rice wine vinegar, mirin and honey and set aside.
  6. Sprinkle your pork medallions with your five spice and salt. 
  7. Heat the cooking oil over a medium high heat in a pan, when hot add the pork and cook for 3.5 minutes per side before removing and allowing to rest.
  8. Drain out most of the oil then in the same pan add the shallot and garlic and cook for 30 seconds.
  9. Now turn up the heat to high and add in the plums and lettuce and cook for 90 seconds.
  10. Finally add the sauce and add 50ml of cold water cover with a lid for 90 seconds before serving.
  11. Just before you add the sauce to the plate add the meat resting juices and heat through.
  12. Drizzle with a little toasted sesame oil when plated.


This is designed to be a light meal but if you wanted more substance serving this over rice will work wonderfully.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 478Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 128mgSodium: 579mgCarbohydrates: 23gFiber: 3gSugar: 17gProtein: 48g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Friday 8th of September 2017

Just yes to all of it. YES! I'm off to pin this one Mr Krumpli as I see it making an appearance on my menu soon. Thank you :) Jane x

Brian Jones

Monday 11th of September 2017

Cheers Jane, enjoy.


Friday 8th of September 2017

This pork tenderloin looks fabtastic Brian, love the spices you combined for this amazing dish!

Brian Jones

Monday 11th of September 2017

Thanks Patty.

Amy | The Cook Report

Friday 8th of September 2017

This looks beautiful, we don't eat pork very often but this looks worth a special treat

Brian Jones

Monday 11th of September 2017

Cheers Amy, we love pork and tenderloin really is a special cut.

Kavey Favelle

Friday 8th of September 2017

I love the flavours in this, great idea to deconstruct the typical plum sauce and instead use the ingredients without turning them into a sauce. Looks so pretty and great way to use the plum bounty right now.

Brian Jones

Monday 11th of September 2017

Thanks Kavey, it's really tasty.

Skip to Recipe