Friday, April 1, 2011

Pork Tenderloin with Hoisin Sauce

 We eat a lot of pork tenderloin around here!  Fairly picky eaters sit at our table every night, and even they will almost always eat pork tenderloin, no matter how it is prepared.  Or maybe it's because we call it "chicken."  Don't tell. 
Give this one a try!  It's different, easy, and delicious.

  The distinguishing ingredient in the marinade is Hoisin Sauce.  Hoisin Sauce is a dark, rich Chinese condiment with a distinct spicy-sweet taste.  Located on the international food aisle in most groceries. 

Pork Tenderloin with Hoisin Sauce

2  3/4-1 pound pork tenderloins
1/8 cup soy sauce
1/4 cup Hoisin Sauce
2 T. vegetable oil (or canola)
3 T. sugar

1/2 cup water
4 T. butter
6 green onions, sliced into rings (OPTIONAL)

In a large ziploc bag, mix soy sauce, Hoisin Sauce, oil, and sugar.  Add the pork tenderloins and marinate in the refrigerator at least one hour.  Can marinate overnight.

Preheat the oven to 350 degrees. 

Line a roasting pan with foil, and spray cooking/roasting rack with Pam. Place tenderloins on the rack, reserving marinade.   Roast tenderloins for about 20 minutes.  Turn the tenderloins over and roast another 20 minutes.  Check the temperature in the thickest portion.  The center internal temp should be above 148 degrees.  (I do not check the temp!  You can cook for less time if you prefer it less "done," but be sure to test temperature)

**Alternate and preferred cooking method** Grill tenderloins over medium heat with same cooking time.  

Pour the marinade from the ziploc bag into a small saucepan, add water, and bring to a boil over low heat.  Boil gently for several minutes, then add the butter and bring back to a boil.  

Let the cooked tenderloins stand a few minutes before slicing.  Very important to keep the juices in!  Slice thinly at an angle against the grain.  Pour the hot marinade over the tenderloins and garnish with the green onions, if desired.

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