Wednesday, March 3, 2010

Pork Tenderloin

Dinner plans consisted of grilling pork tenderloin but I wasn't sure what "flavor" I wanted so I checked the contents of my fridge for ideas. I have lots of veggies from my CSA basket so I picked swiss chard for a stir fried veggie dish and figured the Hoisin Sauce would complement that well. I bought Hoisin for the first time last month when I made General Tso's Chicken and was impressed by the flavors of the sweet sauce. The Hoisin pork I grilled, like the chicken dish, did NOT disappoint. Another successful dinner...HOORAY!

Grilled to perfection.

Hoisin Pork Tenderloin

Yield: 4 servings

  • 4 pork tenderloins 
  • 1 tbs soy sauce
  • 1 tbs hoisin sauce
  • 1 tbs sake
  • 1/8 tsp ground ginger (use 1 tsp fresh ginger root if you have it)
  • 1 tsp brown sugar
  • 1 tbs minced garlic
  • 1/2 tsp sesame oil
  1. In 8x8x8" glass dish (or ziploc bag), add marinade ingredients and mix thoroughly.
  2. Add pork to marinade and turn several times to coat well.
  3. Cover, refrigerate and marinate at least 2 hours. For best flavor, marinate overnight.
  4. Grill on low heat for 20 mins, turning every 5 mins. Let stand for 5 mins before serving. Serve as is or slice at an angle into thin slices.
Notes: If baking the pork, uncover and place the cold dish in the oven. I let the refrigerated dish preheat with the oven as I'm afraid a cold dish in a hot oven will cause the dish to explode. :) Set oven to 375F and bake for 20-25 mins.

Source: Adapted from

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