Hoisin Pork Tenderloin

This Hoisin Pork Tenderloin is tender, juicy, and packed with a sweet and savory kick, perfectly balanced and full of flavor.

Course Main Course

Cuisine American

Keyword Hoisin Pork Tenderloin

Prep Time 2 10

Cook Time 20

Resting 3

Servings

Calories 238kcal

Author Cathy Pollak

Equipment

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