Pork tenderloins marinated then baked resulting in a flavorful high protein appetizer.
This is the perfect appetizer to bring along to any gathering, and it’s been a staple for my family in Seattle. I like to make a large batch ahead of busy times of year and freeze the whole tenderloin, that way when a gathering comes up all I have to do is thaw them and slice it up.
INGREDIENTS FOR CHINESE BBQ PORK
Pork tenderloin. Typically sold as a two pack which is the perfect amount to fill up a large serving tray.
Marinade. You will mix fresh garlic, ginger, sugar, Chinese five spice, salt, sherry, soy sauce, honey, and red food coloring to make the marinade. The food color is optional but it makes the pork look especially appetizing. I find that it makes it especially good for festive celebrations (4th of July, Christmas, and any Iowa State sports event, go cyclones!)
Spicy brown mustard and sesame seeds. For serving! The pork dipped in mustard and then the sesame seeds is the final touch.
METHOD
Step 1: Mix up the marinade and then let the tenderloin soak it in for 12-24 hours.
Step 2: Bake at 325 for about 1.5 hours on a wire rack so the air can circulate around the tenderloin. Every 30 minutes you will flip it over and pour some reserved marinade over the tenderloin.
Step 3: When the internal temperature reaches 150 degrees, it’s ready! Let the tenderloin cool to room temperature. At this point you can freeze or refrigerate it whole in a ziplock bag until you want to use it.
Step 4: Slice the tenderloins into quarter inch thick slices and arrange on a platter around dishes for the spicy brown mustard and sesame seeds.
Chinese BBQ Pork Appetizer
Ingredients
- 2 pork tenderloins
Marinade
- 1 clove garlic minced
- ¼" ginger grated
- 2 tsp sugar
- ½ tsp Chinese five spice
- 1 tsp salt
- 2 tsp sherry
- 3 TBSP soy sauce
- 2 TBSP honey
- ½ tsp red food coloring optional
To Serve
- sesames seeds
- spicy brown mustard
Instructions
- Combine marinade ingredients in a gallon zip lock bag, mix it up well. Add the pork tenderloins to the bag, coat them well. Refrigerate 12-24hours.
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- Preheat oven to 325 degrees. Place tenderloins on a wire rack or broiler pan so the air can circulate, reserve the marinade. Bake 1.5 hours or until the internal temperature reaches 150 degrees. Filp the tenderloins over and baste every 30 min with some of the reserved marinade.
- Remove tenderloins from the oven, let them cool to room temperature. At this point you can refrigerate or freeze until ready to serve.
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- When ready to serve, thaw under refrigeration (if you froze them). Slice into ¼" rounds and arrange on platter with spicy brown mustard and sesame seeds.
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Anjouli is a Midwestern farmwife and mom to two little boys. By day she works within the Healthcare industry and by night she’s always trying something new in the kitchen. Follow along to see what she’s feeding her farmers!
