Asian Barbecued Pork

bbq-pork Leigh Beisch


  • Cooking spray
  • 1 (1 1/2-pound) pork tenderloin, trimmed
  • 1/8 teaspoon salt
  • 2 tablespoons hoisin sauce
  • 2 tablespoons ketchup
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
  • 2 garlic cloves, crushed
  • 1 1/2 teaspoons minced peeled fresh ginger
  • Chopped cilantro (optional)


Preheat oven to 425°.

Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt. Add pork to pan; cook 2 minutes on all sides or until browned. Remove from heat.

Combine hoisin and next 5 ingredients (through ginger) in a small bowl. Spread hoisin mixture over tenderloin. Insert meat thermometer into thickest portion of tenderloin. Bake at 425° for 15 minutes or until thermometer registers 160°. Place pork on a platter; let stand 5 minutes. Reserve 8 ounces (about 1/3) of tenderloin for Asian Pork Stir-Fry. Cut remaining tenderloin into 1/4-inch-thick slices. Garnish with cilantro, if desired.

Note: Hoisin sauce and chili garlic sauce may be found in the Asian-food section of most large supermarkets.

    You'll use some of the tenderlion in the Asian Pork Stir-Fry.

    This recipe goes with Asian Pork Stir-Fry

  • Yield: Serves 4 (serving size: about 3 ounces tenderloin)

Nutritional Information

Calories per serving: 175
Caloriesfromfat per serving: 30%
Fat per serving: 5.5g
Saturated fat per serving: 1.9g
Monounsaturated fat per serving: 2.2g
Polyunsaturated fat per serving: 0.6g
Protein per serving: 26g
Carbohydrate per serving: 3.4g
Fiber per serving: 0.2g
Cholesterol per serving: 80mg
Iron per serving: 1.4mg
Sodium per serving: 362mg
Calcium per serving: 8mg

Good to Know

Add vegetables and whole-grain rice to make this healthy stir-fry even more filling.