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.
Hoisin Pork Tenderloin
- 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
- 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.
- Remove pork from refrigerator 30 minutes prior to cooking.
- Pre-heat oven to 350 degrees.
- 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.