Flavorful Honey Glazed Char Siu Pork Tenderloin Recipe Easy and Delicious

Let me tell you, the scent of honey and spices caramelizing on a pork tenderloin is enough to make anyone’s mouth water. The first time I made this honey glazed Char Siu pork tenderloin, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make traditional Chinese barbecue pork, but this version with a honey glaze adds that perfect sticky-sweet finish that feels like pure, nostalgic comfort.

My family couldn’t stop sneaking bites off the cutting board while the pork rested (and honestly, I can’t really blame them). You know what’s great? This recipe is dangerously easy to whip up on any given weeknight, yet it delivers such bold, authentic flavors that it’s become a staple for family gatherings and gifting alike. Whether you’re looking to brighten up your dinner table or impress at a potluck, this flavorful honey glazed Char Siu pork tenderloin is the real deal. I’ve tested it more times than I can count—in the name of research, of course—and it never disappoints.

Why You’ll Love This Recipe

Trust me, this honey glazed Char Siu pork tenderloin isn’t just another pork recipe—it’s a crowd-pleaser that balances sweet, savory, and smoky notes perfectly. Here’s why you’ll want to make it ASAP:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy trips to specialty markets—most are pantry staples or easy to find.
• Perfect for Entertaining: Great for dinner parties, holiday meals, or casual family dinners.
• Crowd-Pleaser: Both kids and adults rave about the tender, juicy pork with that sticky honey glaze.
• Unbelievably Delicious: The combo of honey, soy, and five-spice powder creates a flavor profile that’s authentically Chinese yet approachable.

This recipe stands out because of its perfectly balanced marinade—no overpowering sweetness or saltiness—and the way the honey glaze caramelizes, giving the tenderloin a gorgeous, glossy finish. Honestly, it’s the kind of dish that makes you close your eyes after the first bite and savor every morsel. Whether you’re impressing guests or just treating yourself, this recipe brings comfort food vibes with a little Asian-inspired flair.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples, and a few can be swapped easily if needed.

• Pork Tenderloin: About 1 to 1.5 pounds (450-680g), trimmed of excess fat (the star of the show!)
• Honey: 3 tablespoons (for that signature sticky glaze—raw or wildflower honey works beautifully)
• Soy Sauce: 3 tablespoons (I prefer low-sodium to keep saltiness balanced)
• Hoisin Sauce: 2 tablespoons (adds a rich, slightly sweet depth)
• Chinese Five-Spice Powder: 1 teaspoon (the magic touch—look for a fresh batch for best results)
• Garlic: 3 cloves, minced (fresh garlic always beats the jarred stuff here)
• Ginger: 1 tablespoon, freshly grated (adds a warm, zesty kick)
• Rice Wine or Dry Sherry: 2 tablespoons (helps tenderize and adds subtle complexity; can swap with dry white wine)
• Sesame Oil: 1 teaspoon (just a drizzle for nuttiness)
• Red Food Coloring: Optional, a few drops (for that classic red Char Siu look—but totally optional!)

Substitution Tip: If you want a gluten-free version, swap soy sauce with tamari or coconut aminos. For a vegan spin, try substituting pork with seitan or firm tofu and skip the rice wine. Also, if you can’t find hoisin sauce, mixing plum sauce with a bit of soy sauce is a handy hack.

Equipment Needed

• Baking Dish or Roasting Pan: A shallow pan that fits your tenderloin comfortably.
• Mixing Bowl: For combining the marinade ingredients.
• Whisk or Fork: To blend the glaze and marinade evenly.
• Meat Thermometer: Optional but highly recommended to check doneness without guessing.
• Basting Brush: To spread the honey glaze evenly during cooking.

If you don’t have a meat thermometer, no worries! You can check for doneness by slicing into the thickest part of the tenderloin—it should be juicy and slightly pink but not raw. I’ve found that using a glass or ceramic baking dish works best for even heat distribution, but a metal roasting pan will do just fine. Also, a silicone basting brush cleans easily and lasts forever, which is great for recipes like this.

Preparation Method

1. Prepare the Marinade: In a mixing bowl, whisk together 3 tablespoons honey, 3 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 teaspoon Chinese five-spice powder, minced garlic, grated ginger, 2 tablespoons rice wine, and 1 teaspoon sesame oil. Add red food coloring if using. This should take about 5 minutes.
2. Marinate the Pork: Place the trimmed pork tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, making sure it’s well-coated. Seal or cover and refrigerate for at least 2 hours, ideally overnight for maximum flavor penetration.
3. Preheat Oven: When ready to cook, preheat your oven to 400°F (200°C). Line your baking dish with foil or parchment paper for easier cleanup.
4. Roast the Pork: Remove pork from marinade (reserve marinade!) and place it in the baking dish. Roast for 20 minutes, then baste generously with the reserved marinade.
5. Baste and Continue Roasting: Roast for another 10-15 minutes, basting every 5 minutes with the glaze to build that sticky honey coating. The pork is done when internal temperature reaches 145°F (63°C) and the glaze looks glossy and caramelized.
6. Rest the Meat: Remove pork from the oven and let it rest for 10 minutes before slicing. This helps juices redistribute so every bite is juicy and tender.
7. Slice & Serve: Slice tenderloin into ½-inch (1.25 cm) thick pieces against the grain. Serve with steamed rice or veggies for a simple yet flavorful meal.

Pro Tip: If your glaze starts to burn during roasting, lower the oven temperature by 25°F (15°C) and extend cooking time slightly. Also, don’t skip resting the meat—that’s a game changer for juicy pork every time.

Cooking Tips & Techniques

One of the secrets to a perfectly cooked Char Siu pork tenderloin is balancing the marinade time and cooking temperature. Too short, and the flavor is weak; too long, and the pork can get mushy. I usually stick to a minimum of 2 hours, but overnight is ideal if you can plan ahead.

When basting, use a silicone brush instead of a spoon—it spreads the glaze evenly without disturbing the meat. Also, watch the oven closely during the last 10 minutes; honey burns easily, so keep an eye and adjust heat if needed.

Another tip: let the pork come to room temperature before roasting (about 20 minutes out of the fridge). This helps it cook more evenly. And if you want a deeper smoky flavor, consider a quick sear on the stovetop before roasting—it’s a trick I picked up that adds a lovely crust.

Lastly, avoid slicing the pork immediately after cooking. Resting lets the juices settle, so when you cut, the meat isn’t dry but juicy and tender. Trust me, it’s worth the wait!

Variations & Adaptations

This honey glazed Char Siu pork tenderloin is pretty flexible, so you can make it your own with a few tweaks:

• Spicy Kick: Add 1 teaspoon of chili paste or a pinch of cayenne to the marinade for a subtle heat that plays beautifully with the sweetness.
• Low-Sugar Version: Reduce honey to 1 tablespoon and swap the rest with pureed dates or applesauce to keep it naturally sweet but less sugary.
• Slow Cooker Adaptation: Marinate as usual, then cook on low for 4-5 hours. Finish under the broiler for 3-5 minutes to caramelize the glaze.
• Seasonal Twist: Swap out hoisin for plum sauce in the summer or add a splash of orange juice for a fruity zing.
• Allergen Friendly: Use tamari instead of soy sauce for gluten-free, and make sure your hoisin sauce is soy-free or substitute with a homemade mix.

Personally, I once added a tablespoon of grated fresh turmeric to the marinade, which gave it an earthy brightness without overpowering the traditional flavors. It was a fun experiment that my family actually loved.

Serving & Storage Suggestions

This honey glazed Char Siu pork tenderloin shines when served warm, fresh out of the oven, with a drizzle of any leftover glaze spooned over the top. It pairs wonderfully with fluffy jasmine or brown rice and steamed greens like bok choy or broccoli.

For a casual weeknight, I like serving it sliced thin in steamed bao buns with pickled cucumbers for a quick Asian-inspired meal. Leftovers? Store them in an airtight container in the fridge for up to 4 days. Reheat gently in a pan over low heat or microwave with a damp paper towel to keep it moist.

If you want to freeze, wrap tightly in foil and place in an airtight bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. The flavors actually deepen after resting in the fridge, so sometimes I make it a day ahead and find it tastes even better.

Nutritional Information & Benefits

Each serving of this honey glazed Char Siu pork tenderloin (about 4 oz / 115g) contains roughly:

Calories	220
Protein	26g
Fat	8g
Carbohydrates	8g
Sugar	6g

Pork tenderloin is a lean cut rich in protein, B vitamins, and minerals like zinc and selenium. The honey provides natural antioxidants, while ginger and garlic add anti-inflammatory properties. This recipe is naturally gluten-free if you swap soy sauce with tamari and is moderate in carbs, making it suitable for many balanced diets.

From a wellness perspective, it’s a tasty way to enjoy protein without heavy fats or processed ingredients, plus the Asian spices bring a nice healthful boost that feels good and tastes great.

Conclusion

This flavorful honey glazed Char Siu pork tenderloin is a winner in my book. It’s easy enough for a weeknight dinner but impressive enough to serve guests. You can customize it to your taste—whether you want it spicy, sweeter, or allergen-friendly—and still get that signature stickiness and savory depth that makes Char Siu so beloved.

I love this recipe because it brings a little piece of Asian comfort food right to my kitchen without fuss, and every time I serve it, people ask for seconds. Honestly, you’re going to want to bookmark this one.

Give it a try, make it your own, and please come back to share how your honey glazed Char Siu pork tenderloin turned out. Happy cooking!

FAQs

How long should I marinate the pork tenderloin for best flavor?

At least 2 hours, but overnight is ideal to let the flavors fully soak in.

Can I use a different cut of pork for this recipe?

Yes! Pork shoulder works well for slow cooking versions, but tenderloin is best for roasting and quick meals.

What can I substitute if I don’t have hoisin sauce?

Try mixing plum sauce with a bit of soy sauce or miso paste for a similar sweet and savory effect.

Is this recipe gluten-free?

It can be if you use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free or substitute accordingly.

How do I store leftovers and reheat without drying out the pork?

Store in an airtight container in the fridge for up to 4 days. Reheat gently in a pan with a splash of water or microwave covered with a damp paper towel to keep moisture.

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