Chinese Pork Tenderloin With Garlic Sauce Recipe


Preparation Time35 MinCooking Time30 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient


 Pork tenderloin2 Pound, trimmed of any fat
 Asian sesame oil2 Tablespoon
 Peanut oil1 Tablespoon
 Garlic20 Clove (100 gm), finely chopped
 Dry sherry wine1⁄4 Cup (4 tbs)
 Chinese black vinegar/Rice wine vinegar3 Tablespoon
 Soy sauce2 Tablespoon
 Salted black bean chili sauce2 Teaspoon (Hunan-Style)
 Cilantro sprig2 (For Garnish)

Nutrition Facts

Serving size

Calories 431 Calories from Fat 174

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 4.4 g21.8%

Trans Fat 0.1 g

Cholesterol 147.4 mg

Sodium 694.3 mg28.9%

Total Carbohydrates 12 g3.9%

Dietary Fiber 0.73 g2.9%

Sugars 1.2 g

Protein 49 g98.1%

Vitamin A 1.5% Vitamin C 13.5%

Calcium 6.2% Iron 15.6%

*Based on a 2000 Calorie diet


Preheat oven to 450° F.
Place the pork on a flat roasting rack set inside a lightly greased roasting pan.
Roast for 15 to 17 minutes or until the center is still just barely pink.
(The meat will continue cooking once it is removed from the oven.) Remove from oven and let stand for 10 minutes before slicing.
Meanwhile, make the garlic sauce: In a small saute pan, heat the sesame and peanut oils over moderate heat.
Add the garlic and saute, stirring frequently, for 3 to 4 minutes or until the garlic just starts to turn light golden brown.
Add the sherry and cook until it evaporates, about 2 minutes.
Add the remaining ingredients except cilantro and cook for 1 to 2 minutes, stirring frequently.
Cut the pork into thin slices and arrange on a platter.
Drizzle with the garlic sauce.
Garnish with the cilantro, and serve immediately.