If you're looking for a quick, easy recipe, with good flavour and few ingredients, this is it. We love ginger, so will try it next time, and I reccomend using at least 1/2 a cup of the hoisin if you want much juice at the end.
The most tender pork I've ever eaten! I used two 1-pound tenderloins. I stuck meat thermometer into center and baked 23 minutes until 145 degrees (safe temp. + 5 min. rest, according to food TV's Sara Moulton). I then let it rest 5 minutes before slicing into 1/2-inch medallions. It was slightly pink (but done) in the middle, and VERY juicy and tender. I did not use any juice for gravy, as there wasn't any. The hoisin sauce gave it a nice flavor, and the sesame seeds made it attractive. I will be cooking this 5-star winner again.
I never had Hoisin sauce , so the unique flavor was a welcome change. I chaned the recipe & used a pork loin roast. The baking temp was 375 for about 2 hours in the 2.11 lb roast. After about an hour I covered the roast in foil.
Very easy to make. I did not add the sesame seeds and cooked the tenderloin the entire 30 minutes. I will make this again.
This is fast and easy to make and has a nice flavor. I used a meat thermometer and bake the tenderloins until the internal temp reach 160 degrees. I let the meat rest for 5 minutes the carved and served. There was not much juice so I had to add some hoisin sauce as Akikobay stated in step 9.
This was good the way I did it, but I'm sure it is better your way. I will try this again and be ready with the right ingredients. I like the taste of hoisin and ginger. Thanks for posting.
This recipe is simple yet so good. After the pork was done I mixed some of the drippings with more Hoisin sauce and a little honey and some ground ginger. My husband and I loved it.
Fantastic!!! I made this OAMC style, putting 2 dinners in the freezer. DH loves this!! :) Too easy not to make often! Thanks!