Air Fryer Char Siu Pork Tenderloin

By Sprig Originals ✓ · cooked up in Sprig

Sticky, glossy Chinese barbecue pork made entirely in the air fryer basket. A five-ingredient hoisin glaze does all the work, and the tenderloin comes out lacquered on the outside and juicy in the middle in about 20 minutes — no oven, no grill, no marinating overnight.

Ingredients

• 1 1/4 lb pork tenderloin, trimmed
• 1/3 cup hoisin sauce
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 cloves garlic, finely grated
• 1 tsp Chinese five-spice powder
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced

Instructions

1. In a medium bowl, whisk together the hoisin sauce, honey, soy sauce, grated garlic, five-spice powder and sesame oil. Spoon 3 tablespoons of this glaze into a small bowl and set aside for later — it will not touch the raw pork.
2. Cut the pork tenderloin in half crosswise so the pieces fit the basket without touching, then turn them in the remaining glaze until fully coated. Let sit at room temperature for 10 minutes while the air fryer preheats to 380°F (195°C) for 3 minutes.
3. Lay the pork in the air fryer basket in a single layer, leaving space between the pieces. Cook at 380°F (195°C) for 12 minutes, using tongs to turn the pieces over halfway through.
4. Brush the pork all over with half the reserved glaze and cook 4 minutes more. Brush with the rest of the reserved glaze and cook a final 3 to 6 minutes, until the surface is dark, sticky and lightly charred at the edges and an instant-read thermometer in the thickest part reads 145°F (63°C).
5. Move the pork to a board and rest 5 minutes, then slice on a slight angle into 1/2-inch medallions. Spoon over any sticky juices from the basket and scatter with sliced scallions.

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Nutrition (per serving, estimated)

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