Char Siu Pork Tenderloin is one of those dishes that makes a chilly spring Sunday feel special. Last weekend, we had planned a simple get-together. It wasn’t an event — just food, family, and some time to relax.
I had a pork tenderloin in the fridge, and after some discussion, we decided to make Char Siu. Traditionally, this dish uses fattier cuts of pork. We adapted it for the grill, using the leaner tenderloin, but kept all the bold, sweet flavors.
Grilling Char Siu Pork Tenderloin on a Cool Day
The air was still cool, but we didn’t let that stop us. We bundled up, fired up the grill, and mixed the Char Siu marinade. Hoisin sauce, brown sugar, soy sauce, and fermented bean curd gave it that authentic flavor. The pork marinated for a few hours while we chopped vegetables and caught up over drinks.
Grilling in cooler weather has its charm. The smoke rises against the crisp air, and the heat from the grill is comforting. We basted the pork with a glaze made from honey and marinade, letting it caramelize. On the grill, we cooked carrots, bell peppers, leeks, and onions, tossing them in the marinade.
Serving with Grilled Vegetables and Fresh Salad
Once the Char Siu Pork Tenderloin finished cooking, we sliced it thin and served it alongside the grilled vegetables and fluffy jasmine rice. The sweet, smoky pork complemented the tender, caramelized veggies and the light rice perfectly. To brighten the meal, we also made a simple slaw with fresh cabbage, grated carrots, cucumber, and lettuce. The crunchy slaw provided a refreshing contrast to the rich, savory pork. For the dressing, we used ponzu, whose citrusy tang beautifully balanced the sweetness of the pork and the smokiness from the grill.
Additionally, fresh herbs and sliced red chili added a pop of color and a hint of spice. The Char Siu Pork Tenderloin was juicy and full of flavor, while the slaw brought a nice balance of freshness and crunch. All in all, this meal was perfect for a cool spring day, offering a harmonious blend of savory, smoky, and fresh flavors.
Ultimately, this meal truly captured the joy of cooking together. If you’re seeking a flavorful and easy dish for spring, try this Char Siu Pork Tenderloin recipe. Whether grilling outdoors or enjoying the flavors indoors, it delivers smoky sweetness, vibrant sides, and a satisfying, comforting meal.
Are you looking for more flavorful and easy Asian recipes? Check out my Chicken Kung Pao for a spicy twist, or enjoy a refreshing Asian Chickpea Salad for a light and nutritious side.
Char Siu Pork Tenderloin with Grilled Vegetables
Ingredients
- 750 g about 1.65 lbs pork tenderloin
Marinade & Glaze
- 3 tbsp brown sugar
- 4 tbsp Shaoxing wine
- 4 tbsp light soy sauce
- 4 tbsp hoisin sauce
- 2 tbsp fermented bean curd or substitute miso paste
- 2 tsp sesame oil
- 1 tsp sea salt
- 2 tbsp canola oil
- 2 tbsp minced garlic
- 2 tbsp minced ginger
For Cooking
- 2 tbsp honey
Grilled Vegetables
- 1 leek white part only
- 2 carrots
- 2-3 yellow onions
- 2 bell peppers
- 2 tbsp reserved marinade for vegetables
For Serving
- Fresh cilantro or parsley chopped
- Fresh chilies sliced
- Steamed jasmine or basmati rice
Instructions
Marinate the Pork
- Mix all marinade ingredients in a bowl.
- Trim the tenderloin of silver skin or tough fibers (you can leave some fat for moisture).
- Place half of the marinade in a ziplock bag with the pork. Seal and massage to coat.
- Refrigerate and marinate for at least 4 hours.
Prepare the Vegetables
- Peel and cut onions into wedges.
- Peel carrots and slice into 1 cm chunks.
- Wash leek thoroughly and slice into 1 cm rounds.
- Wash and cut bell peppers into bite-sized pieces.
Make the Sauce
- Combine the remaining half of the marinade with the marinade the pork was soaked in, and honey in a small saucepan. Bring to a simmer and cook until slightly thickened. Set aside.
Grill the Vegetables
- Preheat your grill to high.
- Place carrots and onions in a grill basket or foil pan. Toss with 2 tbsp of marinade.
- Grill for about 10 minutes, turning occasionally.
- Add bell peppers and leeks, then grill for another 10 minutes, tossing occasionally. Remove from grill, cover with foil to keep warm.
Grill the Pork
- Remove pork from the marinade and grill, turning and basting with the sauce, until the internal temperature reaches 67°C (153°F). Remove from grill, wrap in foil, and let rest for 10–15 minutes.
Serve
- Slice pork into thin pieces. Serve with grilled vegetables, steamed rice, and a drizzle of extra sauce. Garnish with fresh herbs and chili slices.
Notes
- For fattier cuts like pork shoulder or pork belly, increase marinating time to 12+ hours for deeper flavor.
- Always boil any marinade that has touched raw meat before using it as a sauce.
- Traditional char siu often uses red food coloring — we’ve skipped it for a natural look.
