YUM! ~ Chinese-Style Glazed Pork Tenderloin

As you read below the recipe is easily paleo, but got ketchup & hoisin… I have a ketchup I’m satisfied with the ingredients… Hoisin, well that was one I need to find a Paleo version. I did on the Eat Drink Paleo blog. Irena has a fantastic site… way more than this little journal I have. She had a recipe for Paleo Hoisin, the list of ingredients and instructions were not to long.  It was easy! and so very tasty! I plan to spend some time on her site and will probably purchase the cookbook.

On to the pork! (sorry no photos, it was 9:00pm on Sunday when the pork met the Big Green Egg)


Cook’s Country | August/September 2012  ~ Chinese-Style Glazed Pork Tenderloin

To bring restaurant-style boneless barbecue spareribs home, we turned to the grill to replicate the sweet-smoky flavor and char that make this dish a favorite. Pork tenderloin cooks quickly and stays moist on the grill, and butterflying and pounding the meat means even more surface area to… read more

Chinese-Style Glazed Pork Tenderloin
We hoped to marry the flavor of Chinese ribs with the smoke of grilled pork tenderloin and end up with an easy summer dinner.
Serves 4 TO 6

Leftover pork makes an excellent addition to fried rice or noodle soup.


  • 2(12- to 16-ounce) pork tenderloins, trimmed
  • 1/2cup soy sauce
  • 1/2cup apricot preserves
  • 1/4cup Paleo Hoisin sauce
  • 1/4cup dry sherry
  • 2tablespoons grated fresh ginger
  • 1tablespoon toasted sesame oil 2garlic cloves, minced
  • 1teaspoon five-spice powder
  • 1teaspoon pepper
  • 1/4cup ketchup
  • 1tablespoon molasses
  • 2teaspoons vegetable oil


1. Lay tenderloins on cutting board with long side running parallel to counter edge. Cut horizontally down length of tenderloins, stopping ½ inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to ¾-inch thickness.

2. Combine soy sauce, preserves, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve ¾ cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours.

3. Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to ¾ cup, 3 to 5 minutes. Reserve ¼ cup glaze for glazing cooked tenderloin.

4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

5. Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 more tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140 degrees and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve.


BUTTERFLY: Place the tenderloins on a cutting board and slice each down the side, leaving ½ inch of meat uncut. Now open each like a book. This will give you extra surface for glazing.

POUND: Place each butterflied tenderloin between two sheets of plastic wrap. Using a meat pounder, pound each to a ¾-inch thickness. These pounded tenderloins will cook quickly and evenly.


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