Hoisin Pork Tenderloin



Wow, been so, so busy.  The hustle and bustle of the holidays has really taken over.  Thank you to all of you who have ordered wine and wine glasses or both.  Whether they are for yourselves or you are giving them as gifts, we are so excited you will be enjoying them at your celebrations.

With time so short these last few days of December, quick evening meals are a must.  This tenderloin is the perfect solution to not having enough time to make an elaborate diner.  You can even begin the marinating process the night before. 

Great taste, easy prep...you must try it.  However, my tip with pork tenderloin....use a meat thermometer.  I wouldn't even know how long to cook pork tenderloin without one.  It comes out perfect every time.  You can even cut it with a fork.




Combine hoisin, green onions, soy sauce, rice wine vinegar and garlic in a large zippered plastic bag.  Seal and marinate at least two hours or overnight.  Turn bag periodically.





Remove pork from bag, reserving marinade.  Place pork on a rack that sits on top of a baking rack.  Spray the rack with cooking spray.  Bake at 425o F for 15 minutes.  Sprinkle top of pork with sesame seeds; bake until meat thermometer reaches 145o F.  Place pork on cutting board ; tent with foil and let stand 10 minutes.  Cut into 1/2" thick slices.



Pour reserved marinade into a small saucepan; bring to a boil.  Cook until reduced to about 2/3 cup; 3 minutes.  Serve with pork.


So very yummy.

Hoisin Pork Tenderloin
Adapted from Cooking Light

1/2 cup hoisin sauce
1/4 cup sliced green onions
1/4 cup soy sauce
2 Tablespoons rice wine vinegar
3 garlic cloves, minced
2 (1 pound) pork tenderloins, trimmed
Cooking spray
2 Tablespoons sesame seeds

Combine hoisin, green onions, soy sauce, rice wine vinegar and garlic in a large zippered plastic bag.  Seal and marinate at least two hours or overnight.  Turn bag periodically.

Remove pork from bag, reserving marinade.  Place pork on a rack that sits on top of a baking rack.  Spray the rack with cooking spray.  Bake at 425o F for 15 minutes.  Sprinkle top of pork with sesame seeds; bake until meat thermometer reaches 145o F.  Place pork on cutting board ; tent with foil and let stand 10 minutes.  Cut into 1/2" thick slices.

Pour reserved marinade into a small saucepan; bring to a boil.  Cook until reduced to about 2/3 cup; 3 minutes.  Serve with pork.

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16 Comments

  1. Lena in VT 1

    This looks fantastic, wow!! I love hoisin.

  2. Barbie with a T 2

    You are busy? That must be the understatement of the year!! I don’t see how you do all the things you do. Just keeping up the blogs is time consuming. Keeping up with the winery, cooking all the food, finding time to donate to the poor…the list goes on and on. God Bless you for all the good you do. That pork tenderloin looks delicious to say the least. I am going to do this, and serve it with white rice and Chinese cabbage.

  3. i love hoisin sauce, that is my favorite type of marinade

  4. I just bought a pork loin and we love Hoisin Sauce….making this tomorrow!

  5. laura 5

    i love pork tenderloin, and love hoisin sauce even more. sounds great!

  6. Tom 6

    That looks divine! Maybe I’ll make that for Christmas lunch. The starter is Chinese shrimp cakes

  7. Susan 7

    This marinade looks terrific! I can’t wait to try it next time I get a special price on pork tenderloins! Love the hoisin sauce connection!

  8. That looks yummy. Easy Chinese roast pork. I must save this one!

  9. Carole Pierce 9

    The taste is great, but I found it took way more than 15 minutes. Did I miss something in the recipe? It really took twice as long to get to 160Ëš.

  10. Noble Pig 10

    After 15 minutes is when you take it out to sprinkle the sesame seeds on then return to oven to get to the correct temperature.

  11. Holly 11

    Made this for a Christmas Day appetizer – everyone gobbled it up! I marinated it a little longer (mostly because I didn’t get a chance to cook it) – it was fabulous!

  12. Kris 12

    I don’t have a meat thermometer. Approximately how long does it take for the meat to reach 160F?

  13. Peg 13

    Hi Cathy! I’ve been trying a lot of different recipes on your site, and I wanted to thank you for taking the time to post all the tips and pictures! Could you tell me where you got your baking rack? I can’t seem to find them anywhere in store or online, and a lot of the entrées I want to try require it! Thank you again!

  14. Monique M. 14

    I cannot begin to thank you enough!! After ending up with a bottle of hoisin in the pantry and a pork tenderloin in the fridge, sooo of course I looked up hoisin pork tenderloin and up your wonderful page popped!

    I created this recipe tonight and I have to tell you that I am over the moon in love and I think that my hubby is happy as well, but he is still eating and hasn’t come up for air yet. ;))

    This is a fantastic recipe and will be in weekly rotation here on our farm! I look forward to trying more of your recipes as well!

    Thank you thank you thank you!!

  15. Anita Claud 15

    Just made this for dinner!! Amazing!! The only thing I did differently (only because I had it) was add a few slices of fresh ginger. Will definitely make again :)

  16. Stephanie Kennon 16

    Made this tonight! Sooooooo good! I made with some rice noodles, and stirred a little of the reduced marinade in with it. My only recommendation, maybe double the marinade and baste a couple times. Will also give you a little more sauce to share. Once reduced it wasn’t enough for all four of us to get a good drizzle on our noodles and pork. This is a keeper! Thank you for sharing this!

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