Recipe by Always in the kitchen Connie
This easy recipe is one of my favorite dinners for company. Leaving out the red pepper flakes, makes it a dish for anyone. Presented on a platter over rice, it looks very appealing. It is equally as good made on the grill, or in the oven. It originally came from a syndicated column in our local newspaper. Prep time includes marinading.
Top Review by kathy.hansen
This was perfect (I had everything I needed to avoid a trip out in the weather). I'm looking forward to trying it again when I can use the grill outdoors. I served it with the Jasmine Rice w/Carmelized Green Onions (#170604) and the family all agreed the dinner was a winner. I cooked it just the time indicated and will reduce the time by a minute or two next time. Tenderloin is so very lean that most people overcook it. It should be just pink in the middle to avoid drying it out. Pork is as safe as any other meat, which is not meant to say that meat is all safe.
- 1⁄3 cup soy sauce
- 1⁄3 cup hoisin sauce
- 2 tablespoons vegetable oil
- 3 tablespoons sugar
- 3 crushed garlic cloves
- 1 dash red pepper flakes, to taste
- 2 (3/4 lb) pork tenderloin, about (not pork loin)
- 1⁄2 cup water
- 1⁄4 cup butter
- 6 green onions, green tops included, sliced into rings
- hot cooked rice
Directions See How It's Made
- In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
- Add tenderloins and stir to coat all over.
- Seal and refrigerate at least 1 to 3 hours, turning bag over occasionally.
- Preheat oven to 500°F.
- Line small roasting pan with foil.
- Spray a cooling or cooking rack with nonstick spray, and place on top of pan.
- Place tenderloins on rack.
- SAVE MARINADE.
- Place meat in preheated oven.
- Roast 9 to 10 minutes.
- Turn and roast 9 to 10 minutes more.
- Check temperature in thickest part of meat.
- It should read approx 160°F.
- Remove from oven, and allow meat to stand 8 minutes.
- Meanwhile pour marinade from bag into saucepan.
- Rinse the bag with the 1/2 cup of water.
- Add to saucepan.
- Bring to low boil.
- Boil slowly for 5 to 6 minutes.
- Right before ready to serve, add butter to sauce; stir.
- Slice meat into 1/4 inch slices.
- Place on hot rice.
- Spoon marinade sauce over meat and rice.
- Top with green onions.
- Note: This can be cooked on the grill also.
- Cook until temperature reaches 150 to 160°F.
- You can also cook in oven for 6 minutes each side, and then toss on a gas grill for a few minutes for a outdoor flavor.