Easy Chinese BBQ Pork Tenderloin
Sweet, tangy, salty, nutty, and all together lick-your-fingers delicious! This Chinese BBQ Pork Tenderloin is absolutely the most easy and amazing recipe! Just a few prepared ingredients and a few fresh, plus some rice and veggies and you can have this Sweet & Savory Chinese BBQ Pork Dinner this week! #familydinner #porktenderloinrecipes #porkloinrecipes #bbq #bbqsauce
Ingredients
- ¼ cup Sweet Chili Sauce
- ½ cup Ketchup
- 2 tablespoon Soy Sauce
- 1 teaspoon Ginger, minced
- 2 cloves Garlic, minced
- 1 teaspoon Onion Powder
- 1 teaspoon Sesame Oil
- 1 teaspoon Black Pepper
- 1 lb Pork Tenderloin
- 2 tablespoon Sesame Seeds for Garnish
Instructions
Prep-Ahead Steps
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Mince the garlic and the ginger. Measure out all of the ingredients except for the sesame seeds and add them to the bowl, along with the garlic and ginger. Then whisk everything together.
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Place the pork tenderloin in a storage container or bag. Pour between one-third to one-half of the Chinese BBQ sauce over the pork. (Save the remaining sauce for after the pork is cooked.) Rub the sauce all over the pork so it is entirely covered. Marinate the pork sealed in the container in the fridge for 1 hour up to 24 hours.
Cook
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Preheat oven to 400 F degrees. Place the marinated pork tenderloin on an oiled sheet pan and bake on center rack for 20-25 minutes or until the internal temperature reaches 145F degrees in the center. Let the pork rest for 5-10 minutes so that the juices redistribute.
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While the pork is cooking, place the remaining sauce in a small sauce pot and mix in 2 tablespoons of water. Bring to a simmer, then turn off the heat.
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Also while the pork is cooking, toast the sesame seeds in a dry frying pan on medium heat. Stir constantly so they don't burn and remove from the heat as soon as you start to smell them. This only takes a couple minutes.
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After the pork has rested, slice it into 6-8 slices and garnish with the toasted sesame seeds.
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You have a couple options for the sauce at this point. If you want to use the charred sauce on the pan, transfer the pork to a platter. Pour any juices from the sliced pork onto the pan with a tablespoon of the simmered sauce and then whisk everything to get any of the loose charred bits up. Then pour it all into the remaining sauce in the pot and mix to combine. Serve the sauce on the side.