Sliced Honey Hoisin Pork Tenderloin

For the pork, marinate a pork tenderloin overnight in honey, hoisin, soy sauce, ginger, garlic, sea salt, and 5 spice powder. Then bake for 30 minutes the next day.

If you’re really in a hurry though, instead of marinating the whole tenderloin overnight, cut it crosswise into slices and marinate the slices for 30 minutes. Thread the slices onto soaked bamboo skewers and grill or broil just 1-2 minutes on each side.

This is delicious served with hot rice and steamed veggies, but even better made into little sandwich wraps with Buttermilk Scallion Flatbread.

Honey Hoisin Pork Tenderloin wraps

Sandwich a couple of tenderloin slices into a piece of flatbread, along with some sauce and fresh cilantro.

Makes for a tasty line of appetizers.

Honey Hoisin Pork Tenderloin wrap, close up

Should we have these for Super Bowl or Chinese New Year?

Maybe both!



Honey Hoisin Pork Tenderloin Wraps
Prep time
Cook time
Total time
Simple and tasty
Recipe type: Appetiser
Serves: 5 to 6
  • 1 recipe Buttermilk Scallion Flatbread (cut into 16 pcs)
  • Fresh cilantro sprigs
  • 1-1/4 lb. whole pork tenderloin
  • 2 T. honey
  • 2 T. hoisin sauce
  • 2 T. soy sauce
  • ¼ tsp. sea salt
  • 1 tsp. 5 spice powder
  • 2 cloves garlic, minced
  • 2 tsp. grated fresh ginger root
  1. Mix marinade ingredients together. Reserve half of marinade in a covered container and refrigerate it for later.
  2. Place remaining marinade in a gallon sized ziplock bag along with the tenderloin. Press out the air and seal the bag. Make sure the tenderloin is completely coated with the marinade. Refrigerate overnight.
  3. Preheat oven to 350 degrees. Bake tenderloin for 20 minutes, then spoon reserved marinade over the top. Bake an additional 10 minutes or so until the meat is cooked to your desired doneness.
  4. Remove from oven. Let rest at least 10 minutes before slicing.
  5. Place one or two slices of tenderloin, a little sauce, and cilantro onto one half side of each piece of flatbread. Fold the bread over to cover and secure with a toothpick. Serve warm.
  6. Variation: Slice tenderloin crosswise into ⅛" thick slices. Cover with half of marinade and let soak for 30 minutes. Thread meat onto bamboo skewers. Grill or broil 1-2 minutes on each side. Warm the remaining marinade and spoon onto the meat when making the sandwiches.