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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.
Prep Time3 hrs
Cook Time18 mins
Total Time3 hrs 18 mins
Course: Main Dish, Pork
Cuisine: Chinese
Servings: 4 -6
Author: Jess Smith via Inquiring Chef


  • cup soy sauce
  • cup hoisin sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 3 crushed garlic cloves
  • 1 dash red pepper flakes, to taste
  • 2 (¾ lb) pork tenderloins (not pork loin)
  • ½ cup water
  • ¼ 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 ½ 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 ¼ inch slices and arrange over rice. Spoon heated marinade over meat and rice. Top with green onions. Serve immediately.


Adapted from “Spicy Chinese Pork Tenderloin”.