Pan-fried into individual cakes, holiday bread pudding made with Bisquick® baking mix, almonds, and dried fruits is drizzled with white chocolate-rum sauce.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 4 |
Ingredients
- ½ cup soy sauce
- ⅓ cup honey
- ⅓ cup ketchup
- ⅓ cup brown sugar
- ¼ cup Chinese rice wine
- 2 tablespoons hoisin sauce
- 2 tablespoons red bean curd (Optional)
- 1 teaspoon Chinese five-spice powder (Optional)
- 2 (1 pound) pork tenderloins
Instructions
- Gather all ingredients.
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- Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red bean curd, and five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes.
- Meanwhile, slice each pork tenderloin lengthwise into 1 1/2- to 2-inch-thick strips. Place pork strips in a large, resealable plastic bag.
- Pour marinade into the bag with the pork. Squeeze air from the bag, seal, and turn the bag a few times until pork is well coated. Marinate in the refrigerator, 2 hours to overnight.
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- When ready to cook, preheat a charcoal grill for medium-high heat and lightly oil the grate.
- Remove pork from marinade and shake to remove excess liquid. Set aside the remaining marinade for basting.
- Rake the hot coals into two equal piles on opposite sides of the charcoal grate. Add a small container of water to the grate. Place pork strips in the center of the grate for indirect cooking.
- Cook pork over indirect heat, turning regularly and basting as desired, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 30 minutes or longer.
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- Serve hot and enjoy!
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- If you can’t find red bean curd, use 1/2 teaspoon red food coloring instead, if desired.
- To cook over indirect heat on a gas grill, simply turn off the center burner. Place food over that burner and it will cook by the heat on either side.
- The nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 483 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 1 g |
| Protein | 44 g |
| Saturated Fat | 3 g |
| Sodium | 2250 mg |
| Sugars | 48 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Cook the raw marinade gently to reduce it & drizzle over your pork/noodles/stir fry/rice/etc.. SO much Sugar-I added Tabasco to cut through the sweetness (other hot sauces are available)
Delicious! Followed exact recipe including optional 5-spice seasoning. Did overnight marinade and outside grill on high with 4-minute sear for grill marks and then indirect heat with water pan. I used optional red food color (only 1/2 t) rather than red bean curd. Added sesame seeds. Served w/ vegetable fried rice. Meat was incredibly fork tender, sweet and sticky. Was best version I’ve ever had. Lots of great feedback..
Well so far, I was hungry when I looked this up, tasted the sauce and decided to marinate 1/2 and stir fry the other, mixed it with sugar snap peas, green onions and used sesame oil to fry it in, when I was done, I added a little extra sauce and it was great just like that I have yet to cook what is marinating. I think this is my new go to pork roast recipe 🙂
Excellent!!! We slow cooked using Pork Tenderloins on the gas grill. Served with Jasmin rice and ‘Chinese Buffet’ Green Beans. Only modification was to the Green beans, we only used 1/2 of the recommended sugar.
Good recipe. But do not baste with a marinade used for raw meat. Make up extra and set to the side. Or cook the remaining sauce from the bag. Place in saucepan with 1/2c of water and reduce.
I made this recipe years ago. My mom would take us to a store called Crown and I’ve never forgotten that flavor. Can’t wait to make it again
As a Chinese, it tasted just like home.
First time I made, didn’t have five spice so ground one star anise and added a bit of cinnamon. Used five spice second time. Both delicious. I decided to smoke a pork butt. Put onion snd garlic powder as a rub then used gloves to cost the sauce all over it. Flipped once in 9 hours. Freakishly delicious! Used rice wine to spray occasionally and kept some water in pot in smoker. Added more sauce once shredded. Yummy!
So, I made this on a whim and I didn’t have all the ingredients. Still, it was excellent! I happened to use red wine for the rice wine, and no bean curd, and agave syrup for the honey. I marinated it 24 hours, with the tenderloin cut up into 3″ wide chunks. Wow! I baked it at 350 degrees for 40 minutes – flipping the pieces after 20 minutes. I did place them on a rack – which I normally do anyway – and poured a cup of water into the baking pan. I have used NOH chinese barbecued pork packages for 40 + years. This is better!
Instead of honey I used maple syrup, because I ran out of honey . It turned out very good and tasty.
Delicious I used my Power Air Fryer Oven instead of the grill. It took 20 minutes at 370 degrees. I marinated overnight and followed another reviewer who dipped the pork twice. It was tender and paired well with rice and veggies. Thank you for sharing.
Delicious marinade and flavour. I added some sriracha sauce and used pork fillet. It cooked in around 8 minutes on medium direct heat in our Webber BBQ grill. Rested for 10 minutes then sliced. Served with black sesame seeds and spring onions. Sensational!
Made it this weekend and it was great. No outdoor grill available, so as others suggested, did it in the oven @350 for 45 minutes on a rack over water. Vacuum sealed it in bags for future pork fried rice. Could not discard the delicious marinade, so I reduced it, vacuum sealed it, and froze it to find it’s way into a new dish!
Great recipe for home made Chinese BBQ pork. Our family likes this over some restaurants.
I’ll give this one a try, modified, as it sounds delectable, but I’ve NEVER seen the instructions to “Cut pork with the grain”! I won’t! The photo suggests the author didn’t! I will slice against the grain! The author is either naïve or made an egregious error. Maybe this is what confused GeeWeesy, but that was the only comment I saw that may have “followed the instructions” and liked it.
Turned out really well. I did cook over outdoor grill over indirect heat for 2 hours..on lowest setting. Next time, I think I will grill the meat to brown on all sides, 6-8 min per side), then put in crock pot. I want the sauce to be inbedded in all the meat, not just the outside layer. I used this (sliced thinly) for my Wor Wonton Soup. Very good! Thank you!
The dish was great. I used a pork loin instead of the tenderloin cause that is what I had on hand. I also made additional marinade to toss the pork in after it was cooked.
Half recipe to marinate a single tenderloin overnight. Outcome is tender pork with distinct flavors, although fairly mild. Pairs wonderfully with Allrecipe’s ‘Chef John’s Garlic Noodles’ and steamed vegetables
I absolutely loved this recipe. Delightfully simple and give great color and flavor to the pork. I called an audible and made this recipe with pork belly.
edit on my last review IT IS 1 tsp of Chinese five spice used when I doubled the marinade
This recipe nailed the marinade! I couldn’t find the bean curd so I used red food coloring. I used pork shoulder country style ribs instead of tenderloin; this shortened my grilling time. The pork ribs also had a lot more fat which tasted AMAZING! I had leftovers so I made pork fried rice three days later; it was great the pork tastes even better a few days later!