Chinese BBQ Pork Tenderloin Char siu

This post contains affiliate links. If you purchase something through the links, I may earn a small commission at no extra cost to you Ingredients Approx 2lbs pork shoulder / butte /Tenderloin 1/2 cup Char siu sauce Lee Kum Kee https://amzn.to/4jAf7Nw 1/3 cup Rose wine https://amzn.to/3Eccwtc 1/2 cup Shaoxing cooking wine https://amzn.to/42APiqG 1/4 cup Chinese light soy sauce https://amzn.to/4gA7S5P 1/2 tsp salt 1 cup sugar 1 tbs Hoisin sauce 1 tbs Oyster sauce 1tbs garlic powder 1tbs onion powder 2 - 3 tbs Honey Directions Mix into a bowl all ingredients except honey Then cut your pork into 1 inch thickness Stab with fork up and down the meat Place into marinade and massage into meat Cover and refrigeratate 24 hrs When ready to cook Pre heat oven to 425 F Place water in bottom of a elevated pan Bring meat out if marinade into papertowls Press paper towels to wipe off excess Place on pan Place marinade into a sauce pan add 1 cup water Bring to boil and boil 5 minutes When oven is ready place meat in for 15 min After boiling marinade 5 min heat low to keep warm and slowly thicken up After 15 min take meat out to brush marinade on Place back in 15 min. Take out flip meat brush marinade Place back in 15 min Add honey into marinade sauce mixture Take out meat brush on honey sauce Turn on broiler When oven broiler ready Place in for 2 to 5 min Take out flip use remaining honey sauce Broil again 2 to 5 min Check Internal temp of 150 F If off by 5F or so it will continue to cook while resting If meat is thick and not close to 150F yet it may need longer place in oven at 425 F until fully cooked Take out rest 10 min before cutting Serve over rice or chow mein noodles Enjoy!