Prep 1 hr
Cook 30 mins
This recipe can also be made using a pork loin roast! If you love garlic, you will love this! Plan ahead the tenderloins must stay at room temperature for about 1 hour (or refrigerate for up to 8 hours) before roasting.
- 3 tablespoons minced fresh garlic (or use as much as you like!)
- 2 tablespoons hoisin sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 4 tablespoons light soy sauce, divided
- 3 tablespoons honey, divided
- 1⁄2 teaspoon black pepper (can use more)
- 1 pinch cayenne pepper (optional or to taste)
- 2 (1 lb) pork tenderloin
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 -3 teaspoons chili-garlic sauce
- 4 -5 green onions, chopped
- In a small bowl stir together the garlic, hoisin sauce, Dijon mustard, ketchup, 2 tablespoons soy sauce, 1 tablespoon honey, 1/2 teaspoon black pepper and pinch cayenne pepper (if using) spoon the mixture onto the pork tenderloins, then rub all over using hands.
- Place the tenderloins in a roasting pan or a 13 x 9-inch baking dish; let sit at room temperature for about 1 hour (or cover and refrigerate for 8 hours (let the pork come down to almost room temperature before roasting, this is important!).
- Bake uncovered at 350 degrees for about 30 minutes.
- Remove and cover with foil; let rest for 10 minutes before slicing.
- Place the slices onto a serving dish/platter.
- In a small bowl whisk together rice vinegar with sesame oil, chili-garlic sauce, remaining 2 tablespoons soy sauce and 2 tablespoons honey; drizzle evenly over sliced pork, then sprinkle with green onions.
This turned out a beautiful pork tenderloin. It was flavorful but not overly seasoned at all, which was good. I followed the directions exactly by marinating the pork for 1 hour and being sure the pork was at room temperature before putting it in the oven. Cook time was right on for my oven.