Chinese BBQ Pork Tenderloin with Chinese Five Spice Infused Olive Oil Blend

Tender pork tenderloin gets a flavorful sear, then finishes with a glossy glaze of soy sauce, honey, garlic, and scallions for a dinner that feels special without being fussy. The Chinese Five Spice Infused Olive Oil Blend brings cinnamon, star anise, fennel, and clove notes that round out the sauce and give the pork its warm, savory depth. It is the kind of dinner that works just as well for a weeknight meal as it does for entertaining, with the kind of payoff people remember.

Garden Infuzions

Chinese BBQ Pork Tenderloin with Chinese Five Spice Infused Olive Oil Blend

Juicy pork tenderloin gets a glossy, savory-sweet glaze with warm five-spice notes, garlic, soy, and honey, making every slice bold, aromatic, and easy to love.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian, Chinese

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds pork tenderloin
• 2 tablespoons Chinese Five Spice Infused Olive Oil Blend
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon grated fresh ginger
• 3 cloves garlic minced
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 2 scallions thinly sliced
• 1 teaspoon sesame seeds

Equipment

• 1 large oven-safe skillet For searing and roasting
• 1 Small bowl For mixing the glaze
• 1 Meat thermometer For checking doneness
• 1 Cutting board For resting and slicing
• 1 sharp chef knife For clean slices

Method

 

Instructions

1. Pat the pork tenderloin dry with paper towels and season it all over with salt and black pepper.
2. Mix the soy sauce, honey, rice vinegar, and hoisin sauce in a small bowl to make the glaze.
3. Heat the vegetable oil and Chinese Five Spice Infused Olive Oil Blend in a large oven-safe skillet over medium-high heat.
4. Sear the pork on all sides until deeply browned, about 6 to 8 minutes total.
5. Reduce the heat to medium, add the ginger and garlic, and cook for 30 seconds until fragrant.
6. Pour in half of the glaze and turn the pork to coat it.
7. Transfer the skillet to a 400°F oven and roast for 12 to 15 minutes, or until the thickest part reaches 145°F.
8. Remove the pork from the oven, spoon on the remaining glaze, and let it rest for 5 to 10 minutes.
9. Slice the pork and finish with scallions and sesame seeds before serving.

Notes

The glaze should taste balanced and glossy before it hits the pan; add a touch more honey if you want a sweeter finish or a splash more vinegar for brightness. Resting the pork before slicing keeps the juices where they belong.

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Recipe Tips

• Let the pork sit at room temperature for 20 minutes before cooking so it sears more evenly.
• Use a meat thermometer and pull the tenderloin when it reaches 145°F, then rest it before slicing.
• Brush on the glaze during the last few minutes so it turns glossy without burning.

Serving Suggestions

• Serve with steamed jasmine rice and sautéed bok choy.
• Pair with roasted carrots or snap peas for a colorful plate.
• Slice it thin for rice bowls, lettuce wraps, or sandwich leftovers the next day.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a covered skillet over low heat or in short bursts in the microwave.
• Keep any extra glaze separate until serving if you want the best texture.

Variations

• Swap the pork tenderloin for boneless pork chops and shorten the cook time.
• Add a spoonful of chili crisp to the glaze if you want a little heat.
• Use orange zest in the glaze for a brighter finish.

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