I cannot believe I have been writing this blog for over 11 years (!!!) yet, I have never published a recipe for Red Roast Pork – a family favourite when I was growing up but also a family favourite now. Yup, even Cleo goes crazy when she smells this cooking (and it does make your house smell incredible!). I’m not sure where mum got this recipe from but it’s one of the recipes that made it to the “mum folder” when I left Australia at the age of 24. I photocopied some favourite recipes from home to take with me and I still have that folder so many years later.
The Red Roast Pork recipe is only just barely there – so faded over the years – and so when I was looking for it for this week’s Rotary Virtual Cooking Club recipe, I was shocked to realise I had never shared the base recipe here. I do have a version of this that I developed for a recipe contest many years ago involving a separate glaze with pomegranate juice and I also developed a recipe for a slow cooker pulled red roast pork for Jamie Oliver but I’d never written the original version up (or photographed it properly) for this site.
Enter: 2 for 1 pork tenderloin deal at a local store and daylight hours in which to photograph said dish… Et voilà, the recipe to keep (and print a new version of!).
Red Roast Pork Tenderloin
Red roast pork is an easy, flavourful dish that works on weeknights or even for entertaining. So versatile!
Ingredients
- 1 lb (454g) lean pork tenderloin (about 200g)
for the marinade
- 60 ml (1/4 cup) soy sauce
- 60 ml (1/4 cup) hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon Chinese five spice powder
- 2 teaspoons ground ginger
to serve:
- Plum sauce
- Steamed greens like bok choi
Instructions
- Combine soy sauce, hoisin sauce, sugar, garlic powder, five spice powder and ginger powder in a jug and mix well.
- Place the cleaned pork tenderloin in a large dish and pour over the marinade.
- Cover and refrigerate several hours to overnight (the longer the better), turning occasionally.
- Pre-heat oven to 425˚F. Prepare a shallow baking dish by lining it with foil or parchment paper. Place a wire roasting rack in the dish.
- Drain the pork tenderloin from marinade. Put the pork on wire rack in the baking dish. Brush a thick coat of the marinade all over the meat with a pastry brush.
- Roast at 425˚F for 10 minutes.
- Reduce oven to 375˚F.
- Roast for a further 30 minutes or until the pork registers 155˚F on a digital thermometer.
- Remove pork from oven, put on a cutting board, lightly tent with foil and allow to rest for 10 minutes.
- Cut pork into diagonal slices and serve over a bed of rice with steamed green vegetables such as bok choi or green beans.
- Serve with plum sauce.
Make marinade
Cook the pork
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So flavourful, it also works to entertain guests – “it’s guestable” as one of our Rotary virtual cooking club members has deemed it! Hands off prep, big flavour and good enough for company – what’s not to love?
Thanks mum for this winning recipe!
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Always a favourite!
Versatile re wine pairings; last night I had this alongside a rose de Xinomavro and it was perfect.
I can vouch for this…. excellent, tasty dish.
We bought a Chinese Cook Book while in Malaysia during the 70’s that contained this recipe. It has become a family Christmas tradition ever since.
It’s a classic in our household too!