Thursday, July 2, 2020

Char Sui Pork #CooktheBooks

This tender pork tenderloin is first marinated in Char Siu Sauce, roasted and basted with more sauce making a delicious and easy dinner recipe.

Char Sui Pork

I was inspired to share this with you after reading Kitchen Chinese........


Our June/July selection for Cook the Books was chosen by Claudia of Honey From Rock.  Claudia chose this book because she felt like all we had been hearing lately is negative press on China and she wanted to share something positive.  She had read the novel, enjoyed the food descriptions and found the story intriguing.  So she asked us to join her in reading Kitchen Chinese by Ann Mah.

Kitchen Chinese

Our Cook the Books Club is a fun group that gets together every 2 months.  We each read the same book chosen by one of the administrators and then we make a recipe inspired by the book.  At the end of the 2 month period, the host that chose the book does a round up so we can all see what we thought of the book and what we were inspired to make.  

You still have a full month to read this book and join us if you'd like.  You can learn more about it in the guidelines post.

This novel is about a young Chinese American woman who is trying to break into the world of journalism.  She has a low status job in a popular magazine publication and is eagerly awaiting a promotion so that she can begin her writing career.  The promotion turns into a dismissal and devastated she moves to China where her elder sister is working as an attorney.  She decides on this move even though she only speaks "Kitchen Chinese".  Bits and pieces that she learned from her mother.

With her sister's help, Iz lands a job with a small publication that is attractive to expats and becomes their restaurant reviewer and critic.  The story contains a lot of food from all areas of the Country.  It is a predictable but relaxing beach read.  I finished it in 2 sittings while lounging in my pool  Even though you knew how it was going to end, that didn't detract from the enjoyment of reading a story for no other reason but R&R.

Char Sui Pork pin

I had actually made this recipe quite a while ago when we celebrated Chinese New Year.  I just haven't had a chance to share it with you as I am so busy with all the different foodie events to which I belong.  

I'm happy for the opportunity to share it today. You are going to be happy too because this is an amazingly delicious dinner served up  with some vegetable fried rice.

I'm also sharing this post over at Foodies Read, hop over and see what others are reading and cooking this month.

Char Siu Pork Tenderloin

Char Siu Pork Tenderloin

Yield: 6 servings
Prep time: 5 MCook time: 45 MTotal time: 50 M
This tender pork tenderloin is first marinated in Char Siu Sauce, roasted and basted with more sauce making a delicious and easy dinner recipe.


  • 2 pork tenderloin roasts, trimmed of silver skin and cut in half
  • 1/4 c. Char Siu sauce, divided
  • 1 T.  soy sauce
  • 1 T. oyster sauce


  1. Place the trimmed pork tenderloin pieces in a sealable plastic bag.  Add 3 Tablespoons of the Char Siu sauce (found in the Asian section of your grocery store).  Remove the air from the bag and seal.  Massage the pork with the sauce and place in the refrigerator overnight.
  2. Place the pork on a rack over a baking rack that has been lined with aluminum foil or a silicone mat.  Brush any sauce left in the bag onto the pork and roast in a preheated 375* oven for 25 minutes.
  3. Combine the remaining 1 Tablespoon of CharSiu Sauce with the soy sauce and oyster sauce.  
  4. Brush onto the meat, flip over and brush other side.  Return to the oven for another 20 minutes, until an internal temperature of 165* degrees is reached.  
  5. Let rest for 10 minutes before cutting into slices and serving.


adapted from a recipe found at
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#bbq, #pork, #porktenderloin, #easy,
Entrees, Pork
Created using The Recipes Generator


  1. This recipe sounds like a winner, and especially easy as it uses a pre-made Char Sui sauce. Also, the left-overs make lovely Char Sui bao (dim sum buns). I agree, the book is pretty light reading, but enjoyable.

    1. Yes, that would be a great use for the leftovers, thanks.

  2. There's nothing wrong with a poolside read. :) I enjoyed that it was light. Need more of brightness and lightness in my life right now. Love the dish you chose. I need to decide between savory and sweet. Got a couple of ideas.

    1. I think we all need a little happiness in our lives right now Debra.

  3. Thank you for sharing this recipe, Wendy. My husband is a big fan of pork tenderloin and I am sure he'll like it. I am not familiar with Char Siu sauce and will look for it the next time I go to the grocery store. Great choice :)


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