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Chinese Inspired Pork Tenderloin Marinade

Delicious Pork Tenderloin Marinade

My mother in law loves pork tenderloin.  Whenever we cook a special occasion dinner for her, we like to use this pork tenderloin marinade.  It is very easy and extremely delicious.  I know there are a million different things one can use for a pork tenderloin marinade, but this one is a hit with the mother in law and keeping her happy is a top priority.  Sweet and juicy, I have to refrain from drinking the liquid out of the dish like a dog after it has been served up.  We usually have this pork tenderloin marinade in the fall and winter time, but I don’t feel like it has to be restricted to those seasons.  Also, we always cook it in the oven, because of the weather, so I’m not sure how it would play out on a bbq. Personally, I try to avoid going outside as much as possible in the colder seasons, and I am big fan of global warming to try and rid this planet of winter once and for all. So if you aren’t scared of a little chilly air, bbq this recipe up and let us know how it turns out, because I never will.  Well, maybe not never, just not in weather below 75′ fahrenheit.

Delicious Pork Tenderloin Marinade

Delicious Pork Tenderloin Marinade

Delicious Pork Tenderloin Marinade



2 lbs. pork tenderloin (we usually end up with two 1 lb. loins)
1/3 cup sugar
3 Tbl. soy sauce
2 Tbl. Rosé or white wine
1/4 tsp. chinese five spice
1 clove garlic, minced


Combine all ingredients into a gallon ziploc bag, mixing well.

Add the pork loin to the marinade and seal the bag with as little air in it as possible.  Marinate in the fridge overnight for best results.

Preheat oven to 350 degrees F.

Put the tenderloin and the marinade from the bag into the smallest oven safe glass dish the loin will fit into.  The higher up the marinade sits on the loin, the better.

Cook for about an hour, basting the loin with the juices every 15-20 minutes.  The tenderloin should reach an internal temp of about 145 degrees F when ready.

Remove from the oven and let it rest for a few minutes.  Slice and serve, topping it with more juices from the pan.

I always forget how good this is until I make it again.  I really need to make it more often.



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