Hoisin Pork Tenderloin

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Sliced Hosin Pork

I am always looking for ways to spice up pork tenderloin.  It is a great cut of meat but it needs a little assistance in the flavor department.  I really like the subtle hint of smoky-sweetness that Hoisin sauce lends to pork.  Hoisin sauce is a smoky-salty-sweet Chinese dipping sauce, with undertones of garlic, chili peppers and ginger.  It reminds me of a toned down American style barbeque sauce.  Since bottled sauce was the main ingredient in the marinade for the pork, I added some fresh garlic and ginger.  Adding fresh ingredients to a bottled sauce is a trick I like to use to add some depth and freshness to a dish.  After letting the pork marinate for a few hours, I roasted it in the oven for about 25 minutes.  I pulled it out when the instant read thermometer read 138 degrees and I let it rest for 5 minutes before slicing.  Juicy perfection! I paired this recipe with my Coconut Milk Risotto.  The creamy and rich risotto added great balance to the smoky, juicy pork.

Three IngredientsHoisin Pork out of the oven

Hoisin Pork

Hoisin Pork Tenderloin

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Entree


  • 2 tsp fresh grated ginger
  • 3 cloves garlic, minced
  • 1/2 cup hoisin sauce
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 pork tenderloin, about 1 1/4 pounds


  1. Add first five ingredients to a resealable plastic bag. Add pork and seal. Massage pork and marinade, until tenderloin is evenly coated. Refrigerate for at least 3 hours, up to overnight.
  2. Remove pork from refrigerator 30 minutes prior to cooking.
  3. Pre-heat oven to 350 degrees.
  4. Place pork on a rack on sheet pan. Roast for 20 – 25 minutes or until an instant read thermometer inserted into the thickest part of the pork reads 138 – 140 degrees. Remove from oven, loosely cover with foil and let rest 5 minutes. Thinly slice and serve with any reserved juices.

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