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.
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I cooked some chinese noodles and bean sprouts and fried them in the butter, then added the marinade and stir fried for about 5 minutes. Just amazing! I am not a huge fan of rice, but, the noodles worked great! The tenderloin was so moist. I will follow the advice for next time and cook for longer as it was not quite done at the recommended time.
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Delicious! Meat was tender and soft, will take the time next time around to marinate for the full three hours instead of one. Thanks!
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Excellent!! I made this for dinner one night last week and both my husband and I were very impressed. The one change we made was to reduce the amount of butter put in the sauce - I added only a tablespoon and it gave the sauce a touch of creaminess, without adding all the calories of the full 1/4 cup the recipe calls for. Next time, I might also cut back on the added sugar - I find there is plenty of sugar in the hoisin sauce. We can't wait to make it again!
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Delicious! Just made 1/2 the recipe for the kids and I and we ate the whole thing - very good marinade and the tenderloin was moist and delicious. Thanks!
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Made this a couple of nights ago for a dinner party. Used Costco's pork tenderloins, because they are a good quality loin. Followed recipe except I didn't save the marinade to pour over, personal choice. BBQ on the gas grill, will fantastic results, it was cooked perfectly and so tender and julcy. One of my guests deemed it the best tenderloin he'd ever eaten. So definately a keeper and very simple to make with fabulous results. Even a beginner cook could make this flawlessly.
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Very quick and tasty. Made exactly as directed with the exception of baking the tenderloins in a bit of the sauce to keep them from drying out.
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Excellent flavor, served with the sauce on the side, or hell place the meat into the sauce to soak up the flavor. Really good dish. Thanks for posting!
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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.
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I love this recipe, it is so simple and even my two year old likes it. I cook it at 475 for 45 minutes like other reviews have said. I also limit the amount of red pepper flakes in the marinde, but then add more to the sauce before simmering it so I can dip the bites and have more control over how hot I want each bite. I also tried the recipe on boneless, skinless chicken and it turned out good too.
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This was delicious!! My husband was totally in love with this dish as was I. I even think it would be fantastic with beef, its that good!! Thanks for posting!
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Made this tonight and was impressed by how easy and how yummy! The only change was I did not add the butter to the sauce since we are always looking out to cut fat. We didn't miss it at all. I served this with braised cabbage and ended up mixing everything together on the plate. It tasted just like moo shoo pork without the pancakes! My favorite. The pork itself was perfectly cooked! Thank you for a great, chinese inspired meal.
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This is probably the best pork tenderloin I ever made. The sauce kept the meat moist.
I did not have the green onions and did not use the rice.
There is a hint of heat, but I did not consider this to be real hot.
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Wow! I fixed this tonight for three picky teenagers and they all went back for more. The serving platter was cleaner than a whistle when they got finished. This one is going in my permanent recipe file and I suspect it will get used often.
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My husband loved this dish. He kept saying how much he loved this as the whole thing got eaten. Thanks for the easy dish.
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This is a keeper! I added some fresh grated ginger to the marinade and served it on a bed of rice for company. They gobbled it up!
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This was amazing. Fantastic. I made it exactly as the recipe stated. Wow!
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To die for! Made this on the grill and it was mouth-watering, tender, delicious. The sauce is incredible. Also super easy and quick to fix. I halved the recipe for one 1-lb pork tenderloin with great results. Thanks for sharing!
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I didn't get to follow the recipe completely because I realized that I had run out of hoisin. I ended up using black bean sauce instead, and the flavour was to die for! I was a bit scared that the tenderloins would come out too salty, but it was just the perfect amount of saltiness and spice (I used chili sauce and chili powder as well since we love spicy dishes) I cut down the sugar and skipped the butter altogether (instead I just used a tiny bit of cornstarch and water to thicken the sauce) and I followed the advice of another review and roasted the loins at 475 for around 40-45 minutes until the temperature was around 66C (151F) Perfectly light pink and tender on the inside! I added red onions, zucchini and portabellos before roasting as well and they soaked the wonderful sauce right up! So easy and delicious! Thank you!
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