15 Reviews

You only need to smell this marinade to know you are about to experience something special! I followed the easy directions, adding all the ingredients in a Ziplock bag (except the red food coloring, there were only a few drops left in the bottle) and marinated the pork for 3 hours. I baked the pork as directed. The result - superb flavor and fork tender! My 5 star rating = excellant!

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Lorac June 15, 2003

Awesome! I used a 1.5-lb. boneless pork loin roast -- not those little skinny things, but the real deal (I buy the huge monsters and cut them into reasonably sized roasts). I used this marinade, leaving it in the fridge for nearly two days, and it was awesome! As Lavender Lynn said, this is exactly like the BBQ pork served at a lot of Chinese restaurants. Next time, though, I think I'll use a low-sodium soy sauce. I'm not sure if it was the regular soy sauce or the extended marinating time I used, but it came out just a bit too salty for my family's taste. Thanks much for this delicious recipe!

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Cluich March 23, 2009

This was abso fabso, used pork fillets and cooked in an Aga for 30 mins. hand 2 fillets, kept one for next day for lunch etc. All I can say is family loved it and thought I had been to a really good takeaway wow!!!. One point having a bit of water in bottom of pan below the grid ensured that the pork was moist and tender

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kevinm_payne October 04, 2007

These are wonderful!! My family really loved them. I marinated them all day, cooked at 375 for about 45 mins and the internal temp was 165. Thanks for a great recipe!!! Karen

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kzbhansen March 04, 2006

I used this recipe for the pork and it is absolutely brilliant! I cut it into smaller pieces after it was roasted and added it to a laksa

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terence.bayly November 20, 2014

This was amazing! I followed the recipe exactly except for omitting the wine (Didn't have any!) and marinated it overnight. My family loved it and we cleared off the entire roast. I will definitely be making this again. Simple recipe, great taste!

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Amy :) October 09, 2013

Love this recipe!!

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Janie Cooper July 11, 2013

This was good but I think I learned I don't care for Chinese five spice powder. I bought the spice specifically to make this recipe. There was just a hint of something in the roast that I didn't care for. I couldn't quite pinpoint it until I sniffed the spice and that was it. Next time I'll leave out the Chinese five spice just for my personal preference. Thanks for posting the recipe. I will make it again.

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Stoblogger November 03, 2009

For anyone who is confused about what "pork fillets" are, they're also called tenderloins. I didn't have some of the ingredients, but I needed pork to go in fried rice, so I thought I'd see if it would work with what I had. It worked great and it's delicious! I had to leave out the red wine, honey, shallot and cinnamon, but this pork is still amazing (marinated 24 hours). I also misread the directions and accidently put in 1/4 cup of brown sugar. I'm glad I made that mistake. I will definitely make this again.

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FloridaFoodFan July 17, 2009

Just like the BBQ pork served as an appetizer in so many Chinese restaurants! We couldn't believe how true to form it really is! We left out the red food color, preferring the natural color, which was still a nice pink. I had to use both elbows to keep the family at bay until it could be sliced. Made for OZ/NZ swap, Dec. 08.

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Lavender Lynn December 08, 2008
Barbecued Red Roast Pork Tenderloin