Total Time
Prep 10 mins
Cook 30 mins

i always get compliments when i serve this. make it with fried rice or lo mein

Ingredients Nutrition

  • 14 cup hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 3 cloves chopped garlic
  • 1 teaspoon sesame oil
  • salt and pepper
  • 2 lbs pork tenderloin


  1. Combine marinade ingredients in small bowl.
  2. Place tenderloin in shallow bowl, pour in the marinade.
  3. Refrigerate 4 hrs (or overnite).
  4. Preheat oven to 425.
  5. Roast 15 minutes per side.
Most Helpful

Easy, tasty recipe enjoyed by all. Watch that you measure the Hoisin and stick to the recipe it is the predominant flavor and with this recipe hits just the right note but could be overpowering. Roasting time is right on. I added a bit more garlic to the marinade, marinating it overnight in the fridge. To finish the loin and give it a golden color I browned it in a non stick pan (after the roasting time) & added the leftover marinade with a pinch of cornstarch. I served it with leftover fridge Fried rice (that's all the veggies and bits 'n pieces from the fridge all chopped up and added to the rice). Very good dinner Thanks chia

Bergy December 03, 2002

Chia, what's a nice Jewish Princess like you posting a pork recipe? Then again, what's a nice Jewish Princess like me cooking and reviewing it? I actually used the sauce ingredients on some boneless, skinless chicken breasts, and after marinading all day long cooked them in my stove-top grill pan (I just love the grill marks it makes). I took Bergy's advice and went easy on the hoisin, firstly because I didn't want to overpower the flavor, and secondly, that stuff is pretty rare around here and I'm hoarding the bottle. I had this with some whole wheat couscous, how's that for fusion cuisine? I actually doubled the recipe (using about 5 pounds of chicken breasts) since I was cooking for someone in the community who is ill at the moment. I got a 5 star review from them as well, so this recipe is worth 10 stars!

Mirj March 25, 2003

This was easy and very good! I marinated it overnight and added some chili oil for an extra kick. Served it with rice and a vegetable stir fry.

Pets'R'us October 01, 2003