Asian Barbecued Pork

Leigh Beisch

You'll use some of the tenderlion in the Asian Pork Stir-Fry.

Serves 4 (serving size: about 3 ounces tenderloin)


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Cooking spray
1 (1 1/2-pound) pork tenderloin, trimmed
1/8 teaspoon salt
2 tablespoons hoisin sauce
2 tablespoons ketchup
2 tablespoons low-sodium soy sauce
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
2 garlic cloves, crushed
1 1/2 teaspoons minced peeled fresh ginger
Chopped cilantro (optional)


Preheat oven to 425°.

Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt. Add pork to pan; cook 2 minutes on all sides or until browned. Remove from heat.

Combine hoisin and next 5 ingredients (through ginger) in a small bowl. Spread hoisin mixture over tenderloin. Insert meat thermometer into thickest portion of tenderloin. Bake at 425° for 15 minutes or until thermometer registers 160°. Place pork on a platter; let stand 5 minutes. Reserve 8 ounces (about 1/3) of tenderloin for Asian Pork Stir-Fry. Cut remaining tenderloin into 1/4-inch-thick slices. Garnish with cilantro, if desired.

Note: Hoisin sauce and chili garlic sauce may be found in the Asian-food section of most large supermarkets.

Created date

October 2003

Nutritional Information

Calories 175
Caloriesfromfat 30 %
Fat 5.5 g
Satfat 1.9 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 26 g
Carbohydrate 3.4 g
Fiber 0.2 g
Cholesterol 80 mg
Iron 1.4 mg
Sodium 362 mg
Calcium 8 mg