Honey Pork
photo by diner524
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons sliced green onions
- 2 tablespoons hoisin sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons sage honey
- 1 tablespoon hot water
- 2 garlic cloves, minced
- 1 (1 lb) pork tenderloin, trimmed of visible fat and silverskin
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon sesame seeds
directions
- Combine first six ingredients in a small bowl.
- Use half of that mixture to marinate the pork roast (I used a ziplock bag) for at least a couple of hours.
- Sear on all sides in an oven-proof skillet.
- Bake at 400% for 20-25 minutes. Use a meat thermometer to make sure it has reached a safe temperature.
- Drizzle remaining hoisin mixture on meat.
- Garnish with sesame seeds.
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Reviews
-
Yummy!!!! We loved this great pork recipe! I made this using 2 pork loin butterflied boneless pork chops. I made the marinade during the day and added the chops and planned to make it that night, but then DH got home very late and I was going out of town the next morning, so I froze the chops in the marinade. Last night we had them with rice pilaf and a salad for a wonderful meal. Thanks so much for sharing the recipe. Made for PAC Spring 2012.
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Oh Wow! this was very good. I used a cheaper cut (boneless pork sirloin) and used my wok. After stir frying the meat, added the entire marinade. Used the green onion as garnish at the end. This would make a terrific "dump" recipe (this is a compliment, really!) The sauce was glossy and thick (stuck to the meat pieces) and sweet. A gingery/teriaki kind of taste. We will be having this regularly. Thanks again!
RECIPE SUBMITTED BY
CeeBee
United States
I live in Yonkers, NY. I've been in love with cooking for as long as I can remember.
When I'm not at work or cooking, I love camping, photography, reading and roadtrips. I also love getting out and exploring New York City...there's just so much to see and do here. One of my favorite things to do here is to check out the great farmers market we have in NY.
I have an addiction to cookbooks, cooking magazines, recipezaar and cooking shows. If the internet (especially 'zaar) counts as a cookbook, then it's absolutely the most used one in my kitchen. I'm trying to utilize the public library a bit more so I can cut back on the amount of money I spend on cookbooks, but some of them are just too beautiful to resist!