Char Siu Pork Tenderloin with Grilled Vegetables
A flavorful grilled pork tenderloin marinated in a Cantonese-style char siu glaze, served with grilled vegetables and steamed rice. Perfect for outdoor grilling or a hearty weeknight meal.
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.