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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