Hoisin Pork Fillet

The Flying Chef's Note:

This is a recipe I came up with the other night as I had a pork loin to use up. I didn’t know what I wanted to do with it so I just used a bunch of stuff I already had in my fridge and cupboard and it turned out really well. I served ours over egg and vegetable fried rice but it would be just as nice served over steamed rice as well. Prep time does not include marinating time.

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Servings: 2

• 500 g pork fillets (Tenderloin)
• ½ cup hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons Bourbon
• 2 tablespoons maple syrup
• 2 teaspoons grated fresh ginger
• 1 tablespoon lemon juice
• 2 tablespoons sweet chili sauce
• 2 garlic cloves , crushed

Directions:

1. Combine all the ingredients in a bowl, add pork fillet and marinade several hours or over night in the fridge.
2. Pre-Heat oven to 180 degrees Celsius, remove pork from marinade, reserving marinade, place pork in an oven proof dish, roast for 35-40 Min’s or until cooked as desired, basting occasionally with marinade whilst cooking.
3. Remove pork and cover to keep warm.
4. In a sauce pan pour remaining marinade along with pork juices and bring to the boil, Simmer a few minutes.
5. Serve pork sliced over rice with sauce.

Reviews

[Chef #1379862]

I did a 2 lb pork tenderloin, doubled the sauce recipe (substituting rice wine for bourbon and honey for maple syrup because thats what I had on hand) and cooked this in the crockpot on high for 4 hours. Meat was flavorful and super tender over fried rice.

[JanuaryBride]

Loved it! I actually made my tenderloins on the grill and cooked at 350 degrees for about 30 minutes. Super yummy (but I used up the last of my chili sauce and hoisin sauce with this recipe. . .need to go buy more). THANKS for a winner!

[Elkaybee]

I enjoyed this but did not think it was the best pork fillet I had ever eaten. I cooked it on a rack over water as the pork does not tend to dry out this way... A Chinese cooking class I attended always cooked pork fillets this way. I served this with fried rice,,, a little left over an looking forward to it.