Chinese-Inspired Pork Fillet

    3 hours

    A delicious and easy marinade for pork. Serve with stir-fried vegetables and rice.

    64 people made this

    Serves: 6 

    • 1.25kg whole pork fillets, trimmed
    • 2 tablespoons (30ml) light soya sauce
    • 2 tablespoons (30ml) hoisin sauce
    • 1 tablespoon (15ml) sherry
    • 1 tablespoon (15ml) black bean sauce
    • 1 1/2 teaspoons finely grated fresh ginger
    • 1 1/2 teaspoons soft dark brown sugar
    • 1 clove garlic, crushed
    • 1/2 teaspoon (8ml) sesame oil
    • 1 pinch Chinese five spice powder

    Prep:5min  ›  Cook:35min  ›  Extra time:2hr20min  ›  Ready in:3hr 

    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. Remove fillets from refrigerator while the oven preheats.
    3. Roast pork for 30 to 35 minutes, or to desired doneness.
    4. Let stand for 10 minutes, and then slice diagonally into thin slices.

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    Reviews and ratings
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    Reviews in English (83)


    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)


    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)


    I'm giving it 5 stars because it's a great launching point for Chinese cooking and because I like to search for recipes using the rating system, and this one is worth taking a look at. I brought this dish to my company Christmas potluck and I got rave reviews. It was really easy to make in quantity (I made 3 tenderloins, about 4.5 lbs.) I modified this recipe, and for those who don't cook Chinese style very often it might seem like I made a lot of modifications. I like to cook using whatever I have in the pantry and Chinese cooking is really forgiving. First of all I didn't measure any ingredients, I just poured and everything together by estimation. I marinated my pork tenderloins for 24 hrs in the fridge in hoisin sauce, five spice, chinese cooking wine (not sherry), fish sauce (not soy sauce because I like how the flavors blend), I used Shezuan black bean sauce since the recipe didn't specify, and brown sugar ( forgot to add the sesame oil.) The next day I preheated the oven, minced the ginger, moved the tenderloins from the marinade to a baking pan, sprinkled the ginger on top and baked at 350 for 50 minutes. It came out fantastic. Everyone enjoyed it and I got a lot of comments about how tender it was. It was great because it required very little prep. A tasty dish with very little effort. I think if you stuck to the recipe it would be good, but like other reviewers either use less ginger or add it in after it marinades like I did. i baked it for 50 minutes  -  14 Dec 2008  (Review from Allrecipes US | Canada)