Char Siu Pork Tenderloin Recipe

Char Siu pork is a classic Chinese recipe; in this version, I marinate pork tenderloin or fillet overnight and roast it quickly in the oven!

Course Main Course

Cuisine Anglo Chinese

Keyword char siu pork, char siu pork tenderloin, chinese bbq pork, chinese red pork

Prep Time 5

Cook Time 15

Marinade Time 4

Total Time 4 20

Servings Servings

Calories 348kcal

Trim the pork tenderloin or pork fillet of any sinew or silverskin.
Mix all of the ingredients with the exception of the pork into a large sealable bag and then add the pork, seal the bag and massage in the marinade.
Place in the fridge and marinate for at least 4 hours; overnight is better.
Remove the pork from the fridge an hour before cooking.

Place the pork on a roasting tray.
Cook at 220°C or 450°F for 12-15 minutes or until the pork reaches the desired internal temperature.
Remove from the oven and rest under foil for 5 minutes.

Cut the pork fillet in half; do not be tempted to bend it, you will not get an even cook on the glaze.
Cook at 200°C or 400°F in a preheated air fryer for 8-10 minutes.
Remove and rest for 5 minutes before carving.

Set up your BBQ with both direct and indirect heat sections and get it fiercely hot.
Sear the marinated pork over the direct heat section for 10-30 seconds on each side.
Move to the indirect heat section, close the lid and cook for 8-12 minutes.

Check that the pork is cooked to your liking with a meat thermometer before serving.

Internal temperatures for pork when served are as follows.