Sticky Char Siu Pork Tenderloin with Scallion Rice

Steps

1. Step 1

   In a bowl, whisk together the hoisin, soy sauce, 3 tbsp honey, Shaoxing wine, sesame oil, five-spice, garlic, ginger and white pepper. Spoon 1/4 cup of this into a small bowl, cover and refrigerate — that is your glaze for later.

   5 min

   • 1/3 cup hoisin sauce
   • 3 tbsp soy sauce
   • 3 tbsp honey
   • 2 tbsp Shaoxing wine or dry sherry
   • 1 tbsp toasted sesame oil
   • 1 tsp Chinese five-spice powder
   • 4 cloves garlic
   • 1 tbsp fresh ginger
   • 1/4 tsp white pepper
2. Step 2

   Put the tenderloins in a zip-top bag or dish and pour the remaining marinade over them. Turn to coat, seal, and refrigerate at least 4 hours or overnight, turning once if you think of it.

   4 hr, hands-off

   • 2 pork tenderloins (about 1 lb each)
3. Step 3

   Take the pork out of the fridge and heat the oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top; lightly oil the rack. Lift the tenderloins out of the marinade, letting the excess drip off, and lay them on the rack. Discard the used marinade.

   30 min · 425°F

4. Step 4

   Roast the pork for 12 minutes. Meanwhile, stir the 2 tbsp basting honey into the reserved glaze.

   12 min, hands-off · 425°F

   • 2 tbsp honey
5. Step 5

   Brush the pork all over with about a third of the glaze and roast 6 minutes more. Brush again and roast another 6 minutes. Brush a final time and roast until the surface is lacquered and darkened in spots and an instant-read thermometer in the thickest part reads 145°F, about 4 to 6 minutes more (24–30 minutes total). If the glaze threatens to burn, move the pan to a lower rack.

   16 min · 425°F

6. Step 6

   Move the pork to a board and let it rest 10 minutes before slicing. Resting keeps the juices in.

   10 min, hands-off

7. Step 7

   While the pork roasts, make the rice: combine the rinsed rice, water and salt in a saucepan. Bring to a boil over high heat, then cover, turn the heat to low and cook 15 minutes. Take it off the heat and leave it covered for 10 minutes more.

   25 min, hands-off

   • 1 1/2 cups jasmine rice
   • 2 1/4 cups water
   • 1/2 tsp salt
8. Step 8

   Melt the butter in a small skillet over medium heat, add the scallion whites and cook until softened and fragrant, about 1 minute. Fluff the rice with a fork, then fold in the scallion butter and most of the scallion greens.

   3 min

   • 1 tbsp unsalted butter or neutral oil
   • 4 scallions
9. Step 9

   Slice the pork crosswise about 1/2 inch thick and lay it over the rice. Spoon over any juices from the board, and scatter with the remaining scallion greens and the sesame seeds.

   5 min

   • 2 scallions
   • 1 tsp toasted sesame seeds

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026