Hoisin-Glazed Pork Tenderloin
The flavors of this pork tenderloin are fitting for a celebration, whether for Chinese New Year or any other time of year. The marinade takes just a few minutes to prepare and does all the work to bring flavors of sweet hoisin and a subtle spice to the finished dish. I serve this over rice, with roasted broccoli on the side - a perfect dish for entertaining since the oven does all the work.
Servings: 4 -6
- 1/3 cup soy sauce
- 1/3 cup hoisin sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 3 crushed garlic cloves
- 1 dash red pepper flakes, to taste
- 2 (3/4 lb) pork tenderloins (not pork loin)
- 1/2 cup water
- 1/4 cup butter
- 6 green onions, green tops included, sliced into rings
- cooked rice, for serving
In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes. Add tenderloins and stir to coat all over. Seal and refrigerate at least 3 hours, turning bag over occasionally. (I refrigerated this overnight.)
Preheat oven to 500°F. Line small roasting pan with foil. Spray a cooling or cooking rack with nonstick spray, and place on top of pan. Place tenderloins on rack. Add 1/2 cup water to the marinade bag and pour the liquid into a small saucepan.
Roast meat for 9 minutes. Turn pork and continue to roast on the other side until a thermometer inserted in the center registers 160°F, about 9 minutes more. Remove from oven, and allow meat to rest 8 minutes.
While the meat rests, bring marinade to a low boil. Boil slowly for 6 minutes. Remove from heat and stir butter into the marinade.
Slice tenderloin into 1/4 inch slices and arrange over rice. Spoon heated marinade over meat and rice. Top with green onions. Serve immediately.