This hoisin pork tenderloin is tender, juicy, and packed with a sweet and savory kick, just the way I like it. Plus, it’s an easy dish that delivers big flavor every time.
Hoisin Pork Tenderloin
This hoisin pork tenderloin has become one of my go-to dishes when I’m craving something bold but easy. The tender meat soaks up all the sweet and savory flavors from the marinade, creating a perfect balance that I just can’t resist. Every time I make it, I’m reminded why this recipe is a favorite in my kitchen.
I love how simple it is to prepare, especially on busy nights. With just a little marinating and a quick bake, I’ve got a delicious meal that never disappoints.
It’s the kind of recipe that feels fancy enough for company but is effortless enough to make any day of the week.
Why I Love This Recipe
- It’s packed with flavor, but I don’t have to spend all day in the kitchen.
- The pork always turns out tender and juicy, which makes it one of my go-to recipes.
- It’s a dish everyone loves, so I can serve it anytime and know it’ll be a hit.
Ingredients
Here’s the ingredients you’ll need to make this pork tenderloin recipe.
- hoisin sauce – Sweet and savory, it’s the flavor I crave.
- green onion
- pork tenderloin – Always tender and juicy, perfect for soaking up the marinade.
- rice wine vinegar – Adds a tangy kick that I love.
- garlic
- low-sodium soy sauce
- sesame seeds – Adds a crunchy finish that pulls it all together.
How to Make Hoisin Pork Tenderloin
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: I combine the hoisin sauce, green onions, soy sauce, rice wine vinegar, and garlic in a large zip-top bag. Add the pork, seal the bag, and let it marinate for at least two hours or overnight, turning it occasionally.
- Step Two: Spray a rack with cooking spray. Remove the pork from the bag, reserving the marinade. Place the pork on the rack set over a baking sheet and bake at 425°F until the meat thermometer reads 138°F. Let the pork rest until it reaches 145°F before slicing into 1/4-inch thick pieces. ((The pork needs to reach 145°F after resting and will be slightly pink in the center when it’s ready to eat.)
- Step Three: While the pork bakes, I pour the reserved marinade into a small saucepan and bring it to a boil. Cook until it reduces to about 2/3 cup, then drizzle over the pork and sprinkle with sesame seeds.
Recipe Tips
Here are some tips to help you get the most out of this hoisin pork tenderloin recipe, making sure it turns out perfectly every time.
- Use a meat thermometer to make sure the pork is cooked perfectly. Bake until the thermometer reads 138°F, and let it rest out of the oven until it reaches 145°F.
- Marinate the pork overnight for the best flavor. If you’re short on time, at least two hours will still work well.
- Reduce the reserved marinade by cooking it until it’s thickened. This intensifies the flavor and makes a delicious sauce for drizzling over the pork.
- Spray the rack with cooking spray to prevent the pork from sticking to the baking rack. If you don’t have a rack place just place the pork directly on the baking sheet.
- If you love hoisin sauce, you should also try my brined chicken drumsticks with hoisin glaze.
Storage and Freezing
Here are some tips on how I store and handle leftovers to keep the pork tenderloin tasting great.
- I store any leftovers in an airtight container in the fridge within two hours of cooking to keep them fresh.
- I try to use the leftovers within 3-4 days for the best flavor and quality.
- For longer storage, I wrap the pork tightly in plastic wrap or foil and freeze it. It’s best used within 2-3 months.
- When reheating, I do so gently in the microwave or in a skillet over low heat to avoid drying out the pork.
More Pork Tenderloin Recipes
If you’re enjoying this pork recipe, you’ll love trying these other pork tenderloin recipes for even more delicious options.
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Hoisin Pork Tenderloin
This Hoisin Pork Tenderloin is tender, juicy, and packed with a sweet and savory kick, perfectly balanced and full of flavor.
Servings: 6
Calories: 238kcal
Ingredients
- 1/2 cup hoisin sauce
- 1/4 cup sliced green onions
- 1/4 cup low-sodium soy sauce
- 2 tbsps. rice wine vinegar
- 3 cloves garlic, minced
- 2 (1 lb.) pork tenderloins, trimmed, silverskin removed*
- cooking spray
- 2 tbsps. sesame seeds
Instructions
- Combine the hoisin, green onions, soy sauce, rice wine vinegar, and garlic in a large zip-top bag. Add the pork to the bag, seal and let it marinate for at least two hours or overnight, turning the bag occasionally.1/2 cup hoisin sauce, 1/4 cup sliced green onions, 1/4 cup low-sodium soy sauce, 2 tbsps. rice wine vinegar, 3 cloves garlic, minced, 2 (1 lb.) pork tenderloins, trimmed, silverskin removed*
- Spray the rack with cooking spray. Remove the pork from the bag, reserving the marinade. Place the pork on a rack set over a baking sheet and spray the rack with cooking spray. Bake at 425°F until the meat thermometer reads 138°F. Transfer the pork to a cutting board and let it rest until it reaches 145°F. (The pork will be slightly pink in the center.) Slice into 1/4-inch thick pieces.cooking spray
- Meanwhile (while pork is cooking) pour the reserved marinade into a small saucepan and bring it to a boil. Cook until it's reduced to about 2/3 cup, which should take about 3 minutes. When pork is done resting, drizzle extra sauce on top and sprinkle with sesame seeds.2 tbsps. sesame seeds
Notes
*Removing Silverskin: To remove the silverskin from pork tenderloin, use a sharp knife to gently lift the edge and slide the knife underneath. This layer of connective tissue can be tough and chewy, so removing it ensures a more tender and enjoyable texture in your finished dish. Holding the silverskin taut while cutting helps to remove it cleanly in one piece.
Meat Thermometer: Pork tenderloin is very lean, so it can become tough if overcooked. To avoid this, using a meat thermometer is essential. Since cooking times can vary based on the starting temperature of the pork and differences in ovens, it's difficult to predict an exact time. Expect the cooking time to be somewhere between 20 and 30 minutes. Pork tenderloin is safe to eat at 145°F.
For optimal outcomes when making this hoisin pork tenderloin, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Hoisin Pork Tenderloin
Amount Per Serving (196 g)
Calories 238
Calories from Fat 55
% Daily Value*
Fat 6.1g9%
Saturated Fat 1.8g11%
Polyunsaturated Fat 1.2g
Monounsaturated Fat 1g
Cholesterol 61mg20%
Sodium 540mg23%
Potassium 85mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 6g7%
Protein 35g70%
Vitamin A 6.1IU0%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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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 says
i love hoisin sauce, that is my favorite type of marinade so I made this and it was amazing!
laura says
i love pork tenderloin, and love hoisin sauce even more. sounds great!
Natasha says
I just bought a pork loin and we love Hoisin Sauce….making this tomorrow! Came back to say it turned out so good!
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
This turned out absolutely fabulous.
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
This was perfection.
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 entrées 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 🙂
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.)
Sharene says
THIS IS A MUST-TRY! We’re obsessed! So easy yet incredibly delicious and filling!
Matt says
I love using pork tenderloin, it is one of my favorite cuts of meat. This hoisin rendition is so good and easy to make. Packed with lots of flavor, love it!
Ella says
This was the perfect dinner! The pork was so moist and tender in every bite. Our kids loved it too!
Martha Grace Ambrosio says
I made this for dinner. So delicious and easy to do. Very very tender. Took it out at 138 degrees. Perfect!!!
Cathy Pollak says
So glad you enjoyed it!
Keller says
This turns out so good. The best pork tenderloin recipe! Made it many times, finally had to say something!
Wendy says
Wow! Moist and delicious, this recipe is a keeper!
Deborah Cantrell says
This was so good. Easy prep in the morning and mostly hands off in the evening. My favorite kind of dinner.
Debbie says
This is my favorite go to recipe for pork tenderloin. So quick and easy and so much better than the pre seasoned ones you can buy. I stock up when the tenderloins are on sale for a quick meal from my freezer.