Chinese-Inspired Pork Fillet

    Chinese-Inspired Pork Fillet

    (94)
    105saves
    40min


    70 people made this

    About this recipe: A delicious and easy marinade for pork. Serve with stir-fried vegetables and rice.

    Ingredients
    Serves: 6 

    • 1.25kg (3 lb) whole pork fillets, trimmed
    • 2 tablespoons light soy sauce
    • 2 tablespoons hoisin sauce
    • 1 tablespoon sherry
    • 1 tablespoon black bean sauce
    • 1 1/2 teaspoons minced root ginger
    • 1 1/2 teaspoons dark brown soft sugar
    • 1 clove garlic
    • 1/2 teaspoon sesame oil
    • 1 pinch Chinese five spice powder

    Method
    Prep:5min  ›  Cook:35min  ›  Ready in:40min 

    1. Place pork fillets in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
    2. Preheat oven to 190 C / Gas mark 5. Remove fillets from refrigerator while the oven preheats.
    3. Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.
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    Reviews & ratings
    Average global rating:
    (94)

    Reviews in English (96)

    by
    10

    I had to adapt slightly due to the ingredients I had, ie Sharwoods yellow bean and chilli sauce instead of Black bean sauce,and Hoisin and spring onion sauce instead of plain hoisin sauce, and I added 1 tsp 5 spice powder not a pinch, but it was absolutely delicious.I used these quantities for 1lb fillet not 3, but there probably would just have been enough without basting for 3. Will definitely use again.  -  10 Jul 2011

    by
    47

    Too bad I can't give a 5+ rating!!!!! Will use this marinade for other meats or even stir fries as it has all the 'asian/chinese' tastes I'd usually be looking for. Might have used more ginger than called for (I love ginger!), so that flavor really stood out, but without being overpowering. Also, marinating for just over 24 hrs was, for me, a big plus. Yummy, yummy, yum!  -  18 Apr 2006  (Review from Allrecipes US | Canada)

    by
    34

    Absolutely delightful! I was out of Hoisin sauce and decided to substitute Teriyaki with some Fish Sauce added in. Marinated overnight. Baked for 35 minutes (tenderloins were quite thick), wrapped in foil and let sit on the counter for what turned out to be about 45 min. due to interruptions. When sliced, was perfect, juicy, still warm and tender. What I think I like best is the delicate nature of the flavours. I thought it would be quite strong looking at the list of ingredients. However nothing overpowered the other. On the repeat list, thanks Jennifer!  -  04 Jul 2006  (Review from Allrecipes US | Canada)

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