“My family and I love juicy flavorful pork tenderloin. The cost is still reasonable and with sides, I can get four servings out of one loin. I have two rules for cooking pork tenderloin. The first is to marinate the loin overnight. The second is to quickly sear the loin to keep in the juices (this can be done using a sauté pan, or deep frying, or using a flame grill).
For this recipe, I will quick sauté and then tuck it in the oven until finished. Let’s get Cooking!
Roasted Hoisin Pork Tenderloin
* The Marinade:
1 Tblsp Hoisin
1 Tsp dark soy sauce
1 Tblsp sunflower or peanut oil
1/4 tsp milled black pepper
1 Tblsp fresh ginger peelings (no need to discard the peelings-use them for a marinade)
2 cloves garlic, chopped
(mix all ingredients; rub into the pork loin, place in a glass storage container; cover; store in the fridge overnight)
* Cooking the Pork Loin and making the sauce:
You will need:
• 2 dinner plates
• 10 inch sauté pan
• 2 Tblsp oil
• 1 Tblsp flour or corn starch
• 2 Tblsp unsalted butter
• 2 Tblsp thinly sliced fresh ginger
• 1 Tblsp Hoisin
• 1/4 cup beef broth
• 1 Tblsp soy sauce
• 1 tsp honey
• Dash sesame oil
• 1 Tblsp Shaohsing rice wine (Dry Sherry will due)
1. Turn oven to 400 degrees Fahrenheit
2. Remove the marinade ingredients off of the pork loin and discard marinade
3. Place a 10 inch sauté pan or 12 inch wok on high flame. Add 2 Tblsp oil
4. Place 1 Tblsp flour or corn starch on a dinner plate. Roll the loin in the flour to coat the exterior
5. When the oil begins to smoke, place the loin in the pan. Salt and pepper the loin. Turn, to try to achieve an evenly caramelized surface on all parts of the loin. This process takes about 5 minutes
6. Tuck the pan with the loin in the oven. Cook to an internal temperature of 145 degrees. Place the cooked pork loin on a dinner plate to rest for about 10 minutes
7. Place the hot sauté pan on a medium flame
8. Add the butter and ginger and cook until ginger gets some color.
9. Add the remaining ingredients and bring to a boil while stirring. Reduce the sauce by half.
10. Slice the pork loin to 1/4 inch slices and plate up. Top with sauce.
You will notice in the photo that I served the pork with a black and brown rice mix. White rice works super fine as well. I formed rice in the center of the dish, and decoratively placed the sliced pork around the rice, to give it the raised appearance.
I also deep fried a blend of julienne carrots, scallions and onion, served as a crispy, savory, and colorful topping. This fried blend is easy to do.
* Deep Fried Veggie Topping:
• 1/2 cup julienne carrots
• 1/2 cup julienne onion
• 1/2 cup julienne scallions
Toss the vegetables in a mixing bowl with 1 Tblsp corn starch to completely coat the vegetables. Sprinkle with salt.
Deep fry in 350 F degree oil until the veggies turn golden brown.
Place the fried veggies on a paper towel to drain.
That’s all you need to do, and the flavor goes perfectly with Hoisin scented pork. (And SOOO much better than those “french fried” things in a can!)
** Happy Eating!
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