Hoisin Pork Fillet

Submitted by The Flying Chef

"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."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 2

ingredients

• 500 g pork fillets (Tenderloin)
• 118.29 ml hoisin sauce
• 29.58 ml rice vinegar
• 29.58 ml Bourbon
• 29.58 ml maple syrup
• 9.85 ml grated fresh ginger
• 14.79 ml lemon juice
• 29.58 ml 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

[kimtabi]

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.

 

[Ya Ya Sister]

OMG - this was sooooooooooooo divine :) I substituted sherry for bourbon and fresh mandarin juice as I had no lemons, and it was delicious. The extra sauce was so good with the 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.

 

[Jewelies]

We made this for our Sunday dinner and it was awesome. Great flavour. Served with some fried rice for a lovely meal.