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
Ingredients
- 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
Instructions
- 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.
Notes
Adapted from “Spicy Chinese Pork Tenderloin”.