Wednesday, January 5, 2011
Hoisin Pork Tenderloin
We occasionally buy those pre-marinated pork tenderloins; usually for the grill during the summer. They are always very tender and flavorful. When I read the ingredients I knew I would love this marinade.
½ cup Hoisin Sauce
¼ cup Sliced Green Onions
¼ cup Soy Sauce
2 Tablespoons Rice Wine Vinegar
3 Garlic Cloves, minced
2 (1 pound) Pork Tenderloins, trimmed
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 160o F. Place pork on cutting board ; tent with foil and let stand 10 minutes. Cut into ½" thick slices.
Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to about ⅔ cup; 3 minutes. Serve with pork.
Recipe from Cooking Light
*I marinated the pork for about 18 hours and it was super tender and very infused with the delicious flavor of the marinade.
When I pulled out the meat to sprinkle the sesame seeds I decided to pour some of the reserved marinade over the loin. To still have sauce to serve with the meat I mixed some Hoisin sauce, soy sauce and rice wine vinegar in a sauce pan and heated to boiling. It became thickened after a few minutes and was good poured over the meat for added flavor.