Prep 1 hr 10 mins
Cook 28 mins
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.
- 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
- 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.
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.
I loved this! It was easy to make and delicious. The only change I made was I used brown sugar and omitted the butter all together. I followed the advice of one of the other reviewers and put it in the oven for 475 for about 45 minutes. Also I wrapped it in tinfoil rather then just line the pan. I was only able to marinate the meat for an hour but the flavours still came through very nicely, I can imagine how flavourful it would be if you marinated it for the full 3 hours. I served this with brown rice and roasted green beans that I had tossed with some sesame oil, fresh garlic and ginger. They went perfectly with the meat.
Made this with a tenderloin and again with boneless chops. Marinade kept the meat moist. Did find the sauce a bit too salty, so added 2 tbsp ketchup and a good splash of dry sherry when cooking down the sauce. Cooked the tenderloin as per recipe. Chops were cooked in a glass dish, tightly covered with foil at 300 for an hour. Poured off fat, cooked at 400 uncovered for 20 minutes.