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Quick Char Siu Pork Tenderloin Recipe with Easy Cauliflower Fried Rice

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A quick and flavorful char siu pork tenderloin paired with light and savory cauliflower fried rice, perfect for busy weeknights and low-carb meals.

Ingredients

Scale
  • 1 pork tenderloin (about 1 pound / 450g), trimmed
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce (low sodium if preferred)
  • 1 tablespoon honey
  • 1 tablespoon Chinese five-spice powder
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional but recommended)
  • 1 teaspoon sesame oil
  • 1 medium head cauliflower or 4 cups pre-riced cauliflower (about 400g)
  • 2 tablespoons vegetable oil or avocado oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 eggs, lightly beaten
  • 3 scallions, sliced thin
  • 2 tablespoons soy sauce
  • Optional: 1/2 cup frozen peas and carrots

Instructions

  1. Prepare the Char Siu Marinade: In a medium bowl, whisk together hoisin sauce, soy sauce, honey, Chinese five-spice powder, minced garlic, grated ginger, and sesame oil.
  2. Marinate the Pork: Place the pork tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it’s fully coated. Seal or cover and refrigerate for at least 15 minutes up to 2 hours.
  3. Preheat Oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Transfer the pork tenderloin onto the sheet, reserving any leftover marinade.
  4. Roast the Pork: Roast for about 20-25 minutes, turning halfway through and brushing with reserved marinade. Use a meat thermometer to check for an internal temperature of 145°F (63°C). Let rest for 5 minutes before slicing thinly against the grain.
  5. Rice the Cauliflower: Rinse and dry the cauliflower. Pulse in a food processor until rice-sized pieces or grate with a box grater. Set aside.
  6. Make the Cauliflower Fried Rice: Heat oil in a large skillet or wok over medium-high heat. Add chopped onions and garlic, sauté until translucent, about 2-3 minutes.
  7. Add Cauliflower and Vegetables: Toss in riced cauliflower and frozen peas & carrots if using. Stir-fry for 5-7 minutes until slightly softened but still with bite.
  8. Scramble the Eggs: Push cauliflower mixture to one side of the pan. Pour beaten eggs into the empty side and scramble gently until just set. Mix eggs into cauliflower rice evenly.
  9. Season and Finish: Drizzle soy sauce over the mixture, add sliced scallions, and toss to combine. Cook another minute to meld flavors. Adjust seasoning if necessary.
  10. Serve: Plate slices of char siu pork over or alongside cauliflower fried rice. Garnish with extra scallions or sesame seeds if desired.

Notes

Marinate pork for at least 15 minutes for flavor; up to 2 hours for deeper taste. Use a meat thermometer to avoid overcooking pork. Stir-fry cauliflower rice with a light hand on oil to prevent sogginess. Scramble eggs separately in the pan for best texture. Leftovers keep well refrigerated for 3 days and freeze up to 1 month.

Nutrition

Keywords: char siu, pork tenderloin, cauliflower fried rice, low-carb, quick dinner, Chinese five-spice, hoisin sauce, weeknight meal

Find it online: https://merrymorsel.com/quick-char-siu-pork-tenderloin-recipe-with-easy-cauliflower-fried-rice/