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 sheet. Spray the rack with cooking spray. Bake at 425o F until a meat thermometer reaches 145o F. Place pork on cutting board and let it stand for three minutes before slicing. 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
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 sheet. Spray the rack with cooking spray. Bake at 425o F until meat thermometer reaches 145o F. Place pork on cutting board and let it stand for three 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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Lena in VT says
This looks fantastic, wow!! I love hoisin.
Robin says
Whole family loved this recipe tonight. You nailed it!! Thank you!
Barbie with a T says
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.
Lauren at KeepItSweet says
i love hoisin sauce, that is my favorite type of marinade
Natasha Saved by the Egg Timer says
I just bought a pork loin and we love Hoisin Sauce….making this tomorrow!
laura says
i love pork tenderloin, and love hoisin sauce even more. sounds great!
Tom says
That looks divine! Maybe I’ll make that for Christmas lunch. The starter is Chinese shrimp cakes
Susan says
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!
Rachel the SdOC says
That looks yummy. Easy Chinese roast pork. I must save this one!
Carole Pierce says
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 160Ă‹Å¡.
Noble Pig says
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.
Holly says
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!
Kris says
I don’t have a meat thermometer. Approximately how long does it take for the meat to reach 160F?
Peg says
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 entrĂƒÂ©es I want to try require it! Thank you again!
Monique M. says
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!!
Anita Claud says
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 đŸ™‚
Stephanie Kennon says
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!
whitney says
Question! Can I seal the marinade with the pork then freeze it for a later time? I have one of those handy dandy sealers and i am trying to get a jump on vacation meal prep time. thanks!
Cathy says
I’ve never tried it but I don’t see why not.
steven says
Can I use this on country style ribs ???
Cathy says
You can try it.
Mary Spreen says
This recipe is wonderful. I have made it twice and my family loves it. It is super easy. I served it with roasted carrots and broccoli and rice. A great meal that is quick and easy with little mess. ( I don’t have a pan with racks as shown so used an iron skillet. Worked fine.)