Sticky char siu pork tenderloin with red fermented bean curd glaze

• 680 g pork tenderloinabout 2 small or 1 large, trimmed of silver skin
• 2 tbs red fermented bean curdabout 2-3 cubes, mashed — from a jar in the Asian aisle
• 3 tbs hoisin sauce
• 2 tbs honey
• 2 tbs soy sauce
• 1 tbs shaoxing wineor dry sherry
• 1 tsp toasted sesame oil
• 1 tsp five-spice powder
• 3 garlic clovesfinely grated
• 1 tbs fresh gingerfinely grated
• ¼ tsp white pepper
• 1 tbs avocado oil

1. 1

   Preheat your oven to 230°C (450°F) with a rack in the upper third. Line the sheet pan with aluminum foil for easy cleanup, then set the wire rack on top and lightly brush it with the avocado oil.

   Tip: The high heat is key for char siu — you want caramelization, not slow roasting.

2. 2

   Make the glaze: in the mixing bowl, mash the red fermented bean curd into a paste, then whisk in the hoisin sauce, honey, soy sauce, shaoxing wine, sesame oil, five-spice powder, grated garlic, grated ginger, and white pepper until smooth.

   Tip: Red fermented bean curd is the secret weapon here — it adds a funky, umami depth you can't get from hoisin alone. Taste the glaze; it should be intensely savory-sweet.

3. 3

   Pat the pork tenderloin dry with paper towels. Reserve about a third of the glaze in a separate small bowl for the final baste. Brush the remaining two-thirds generously all over the pork, getting into every crevice.

   Tip: Drying the pork first helps the glaze stick and caramelize instead of steaming off.

4. 4

   Place the glazed pork on the wire rack over the sheet pan. Roast for 12 minutes, then pull it out and baste with half of the reserved glaze. Return to the oven.

5. 5

   Roast for another 8-10 minutes, then baste with the remaining glaze. Continue roasting for 3-5 more minutes until the glaze is sticky, deeply caramelized with charred spots, and an instant-read thermometer reads 63°C (145°F) in the thickest part.

   Tip: Watch closely during the last few minutes — the honey in the glaze can go from perfectly charred to burnt quickly. A few dark spots are authentic and delicious.

6. 6

   Transfer the pork to a cutting board and tent loosely with foil. Rest for 5 minutes — the internal temperature will climb to about 66°C (150°F) and the juices will redistribute.

7. 7

   Slice the tenderloin against the grain into 1cm (½-inch) thick medallions. Drizzle with any juices from the cutting board.

   Tip: For the most authentic char siu look, slice on a slight diagonal. Leftovers keep beautifully in the fridge for 3-4 days — reheat gently in a skillet with a splash of water to revive the glaze, or eat cold over rice noodle salads.

• sheet pan (half-sheet (18x13 inch))
• wire rack
• mixing bowl
• basting brush
• aluminum foil
• instant-read thermometer

Per serving

Nutritional values are estimates only.