Pork tenderloin, Chinese way

Yup, it’s nearly Valentines Day. The net is totally flooded with luscious treats for your loved ones. And so I bet you were expecting some super cool chocolaty post here as well. Hmm …. what can I say…. Blame Mr No Onion Please. I’ve asked him what should I blog about and the answer was PORK. So long yummy cookie post (I’ll get to it a bit later). Ok, I admit, the pork tenderloin is really good as well, and it’s a most recent love of my second half. I’ve done it several times and he never seems to have enough of it. Anyway, 14th of February happens to be as well the beginning of new Chinese year. So fortunately I’m not blogging totally out of the blue.

I’ve got the recipe from a small booklet advertising Ching’s new cookbook – “Chinese in minutes”. I’ve never been out of Europe, not to say China, so I have absolutely no clue how the real Chinese dishes taste like. Of course we have several takeaways here, but well…. I don’t trust those enough to say that they offer genuine Chinese cuisine. So I admit – I have no idea how authentic Chinese dish it really is but it’s darn good and definitely worth trying.

Griddled honey yellow bean  pork:

– pork tenderloin filee


– 3 garlic cloves finely chopped

– finger-long piece of ginger, grated

– 2 tbsp yellow bean sauce

– 1 chilli finely chopped

– 2 tbsp runny honey

– 2 tbsp dark soya sauce

– 2 tbsp rice wine

– 2 tbsp sesame oil

– 1 tsp dark muscovado sugar

1. Marinade the tenderloin for around half an hour. Heat the oven to 200C.

2. Fry the loin till it’s browned from each side, keep the marinade.

3. Put the thermometer to the meat, insert to the oven and bake till it shows 67C

4. Meanwhile pour the reserved marinade into the pot and bring to the boil, then leave on the side.

5. Take the meat out of the oven, let it rest for several minutes before you slice it. Serve with rice and some greens ( I had pak choi).



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