Five-Spice Pork Tenderloin

Five-Spice Pork Tenderloin
  • 4 servings
  • 0:05 Preparation
  • 0:20 Cooking
  • 0:27 Total Time


Add all
  • 4 Tbsp.
    (60 mL)

    hoisin sauce

  • 4 Tbsp.
    (60 mL)


  • 4 Tbsp.
    (60 mL)


  • 3 to 4

    garlic cloves to taste, crushed

  • 2 to 3 tsp.
    (10 to 15 ml)

    five-spice chinese powder, to taste

  • 2x7 1/2 oz
    (2x225 g)

    Quebec pork tenderloins

  • salt and fresh ground pepper to taste


Preheat oven to 375°F (190°C). Mix the hoisin sauce, honey, ketchup, garlic and five-spice powder. Brush 1 Tbsp. (15 mL) of sauce on each pork tenderloin. Place pork tenderloins on the grill of a drip pan. Insert a meat thermometer to the centre of the meatiest part of a tenderloin. Cook in the oven 15 to 20 min. or until thermometer reaches 160°F (70°C).

Meanwhile, add a 1/4 cup (50 mL) of water to the remaining sauce and heat in a small skillet over medium-low heat 10 min., stirring from time to time.

Let the tenderloins stand 2 to 3 min. after removal from oven. Cut in thin slices, season to taste and present with a little sauce.

Source: Féd. des producteurs de porcs du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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