5-spices pork tenderloins
- Preparation 10 min
- Refrigeration 1 h
- Cooking 30 min
- Servings 4
- Freezing I do not suggest
- 800 g pork tenderloins
- 1/4 cup honey
- 1/4 cup oyster sauce
- 3 tablespoons olive oil
- 1 1/2 teaspoons 5 Chinese spices
- 1/2 teaspoon Sriracha
- 2 large cloves of garlic, finely chopped
- Salt and pepper from the mill
- Place the pork in a large airtight container and set aside.
- In a large bowl, put the rest of the ingredients, season with salt and pepper and mix. Divide the marinade into three parts.
- Pour 1/3 of the marinade into the bag with the pork, massage to coat and close the bag. Reserve in the fridge for 1 hour. Reserve the rest of the marinade in the fridge.
- Preheat the oven to 400 °F. Line a baking sheet with aluminum foil.
- Drain the pork and put on the baking sheet. Place in the oven and cook for about 30 minutes or until the pork is pink, an internal temperature of 135 °F. Brush with some of the marinade during cooking. *** Keep the cooking juices in the baking sheet ***
- Transfer to a plate, cover tightly with aluminum foil and let stand for 5 minutes.
- In a small pan heated to medium heat, put the rest of the marinade and cook for 2 to 3 minutes, stirring. Pour into the bottom of the baking sheet.
- Slice the pork into slices, place in the baking sheet and toss to coat the meat!