Chinese Pork Slices

“In Canada, when we order chinese food, we always get this as an appetizer and I finally got this recipe right after much tweaking. It’s flavour is right on and the pork is very tender. Does not include marinating time.”

Ready In:


  • 13

    cup soya sauce
  • 13

    cup honey
  • 2

    tablespoons brown sugar
  • 1

    tablespoon teriyaki sauce
  • 1 12

    tablespoons lemon juice
  • 2

    tablespoons Worcestershire sauce
  • 1

    tablespoon dry mustard
  • 1

    teaspoon black pepper
  • 18

    teaspoon cayenne pepper
  • 2

    garlic cloves, minced
  • 10

    drops red food coloring
  • 2

    (1 1/2 lb) pork tenderloin, about 3 lbs. total


  • Mix all ingredients except pork.
  • Place pork and marinade in a ziplock bag.
  • Keep in fridge 24 hours turning bag occasionally.
  • Preheat oven to 425.
  • Place pork on a foil-lined baking sheet.
  • Roast for 25-30 minute.
  • Let sit for 5 minute before slicing into medallions.

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It’s just me and hubby now, the kids are on their own now. I stay at home and cook and bake for us (and them sometimes)

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