Chinese BBQ-Style Pork Tenderloin
This Blackstone Chinese BBQ pork tenderloin takes everything you love about char siu and makes it work on the flat top. Skip the overnight marinade. Sear the pork plain, then brush on a sticky-sweet glaze of hoisin, honey, and Chinese five-spice in the last few minutes, and you get caramelized, restaurant-style flavor without the scorched-on cleanup. We timed it on camera at about 30 minutes start to finish, so it's a weeknight winner. Serve it with garlic fried rice and griddled veggies for a full dinner off one cooktop.
Servings: 3 people
Calories: 162kcal
Ingredients
- 1¼ - 1½ pound pork tenderloin silver skin trimmed as needed
- ½ tablespoon high-heat cooking oil like avocado oil
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- ½ teaspoon Chinese five-spice or substitute allspice
- ½ teaspoon sesame oil
- ¼ teaspoon black pepper
Instructions
- Preheat the griddle to medium heat (about 400℉).
- Whisk the hoisin, soy sauce, honey, brown sugar, five-spice, sesame oil, and black pepper together in a small saucepan. Set the pan on a corner of the griddle to simmer and reduce. *Be careful - the handle of the pan will get hot. Don't let the sauce get too thick. You can take if off the griddle if needed to control the heat.
- Add about ½ tablespoon of oil to the griddle, and spread it around a bit with your spatula. Place the pork on the oiled griddle, and sear on all sides, turning every few minutes so it cooks evenly. *You can also place a melting dome over the pork to help speed up the cooking time. Or if the outside is getting too dark, transfer to a cooler zone on the griddle.
- When the pork reaches about 140°F internal temperature, baste it with the reduced sauce in a small area of the griddle. Turn and baste until sticky and caramelized and the internal temperature reaches 145°F.
- Rest the pork for about 3-5 minutes, then slice against the grain. Spoon remaining sauce over the top and serve.
- *For easy cleanup, immediately add a few squirts of water to the hot griddle and scrape leftover sticky sauce into the grease trap while pork is resting.
Notes
- Scrape and deglaze the glazing area with a little water right away while the griddle is warm for easy cleanup.
- We like to serve this Asian-inspired BBQ pork with garlic fried rice and sautéed zucchini, squash, and onions.
Nutrition
Calories: 162kcal | Carbohydrates: 15g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 864mg | Potassium: 204mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1mg