Prep 15 mins
Cook 20 mins
Based on a recipe from Marlene Koch’s book, Fantastic Food with Splenda. She says in its intro, “Hoisin is a thick, sweet, spicy condiment used extensively in Asian cuisine. In addition to being spread on pancakes for mu shu pork, it is used for delicious stir-fry barbecue sauces like this one.” She also offers this tip: “Hoisin is made from soybeans, chilies, garlic, ginger, and sugar. Brands vary quite a bit from one to another. It should be very dark and have a complex flavor. Koon Chun is one preferred brand.” Prep and cook times do not include the marinating time.
- 1⁄4 cup orange juice
- 3 tablespoons Splenda granular
- 2 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 1⁄2 teaspoon ginger, grated
- 1 1⁄4 lbs pork tenderloin
- Combine all ingredients except pork in small bowl.
- Add pork to shallow dish and coat with sauce. Cover and marinate pork several hours or overnight in refrigerator.
- Preheat oven to 425°F Prepare baking sheet by lining with foil. Remove pork from sauce and place on baking sheet. Baste with marinade and cook for 20 minutes or until internal temperature reaches 145-150°F
- Slice thin across grain and serve.
Excellent recipe!! Like the other reviewers, I found the pork to be moist, tender and very tasty! We marinated for about 3 hours, then cooked it on the BBQ for about 20 minutes, until the internal temperature was about 145 degrees. We basted the tenderloin with the leftover marinade about 5 minutes before it came off the heat, which gave it a nice shot of flavour just before it landed on our plates. We will definitely be making this one again!
I loved the flavors of this pork tenderloin. My tenderloin turned out so juicy and tender. I love the flavor of ginger, so I used fresh grated ginger and also added some dried ginger. Soooo good. I took some leftovers for lunch the next day and they stayed nice and moist even after being reheated in the microwave. Made for March, 2010 Aus/NZ Swap.
What a yummy recipe for pork tenderloin. This made the most moist piece of meat. It was full of flavor with non being the dominate one. They all blended so well together. I cooked mine in the oven but it did take an additional 10 mins to get it to the right temperature. I served it with Cellophane Noodles With Garlic, Cucumbers and Cilantro - Ww and Bok Choy (Side Dish) for a delicious dinner. Thanks for posting. :)