Roasted Honey-Soy Pork Tenderloin
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4
This recipe calls for hoisin sauce, an ingredient that is popular in Chinese cooking. The thick, sweet, reddish-brown sauce is made from soybeans, sugar, garlic, Chinese five-spice powder or star anise and a hint of chili.
Ingredients:
- 1 Tbs. chopped fresh ginger
- 3 garlic cloves, chopped
- 2 Tbs. hoisin sauce
- 2 Tbs. soy sauce
- 1 Tbs. rice wine or dry sherry
- 1 Tbs. ketchup
- 1 1/2 Tbs. honey
- 1 Tbs. corn or peanut oil
- 1 1/2 tsp. Asian sesame oil
- 1 pork tenderloin, about 1 lb.
Directions:
Marinate the pork tenderloin
In a blender, combine the ginger, garlic, hoisin sauce, soy sauce, wine, ketchup, honey, corn oil and sesame oil and process until smooth.
Place the pork tenderloin in a shallow baking dish, add the marinade, turn the pork to coat evenly and cover with plastic wrap. Let stand at room temperature for 15 minutes. (For the best flavor, marinate for at least 4 hours or up to overnight in the refrigerator.)
Roast the tenderloin
Preheat an oven to 400°F. Place a wire rack in a roasting pan just large enough to hold the tenderloin.
Remove the pork from the marinade and place on the rack. Reserve the marinade. Roast the pork for 20 minutes. Remove from the oven, brush the pork on all sides with the marinade and return to the oven. Continue to roast until the exterior is crisp and brown and an instant-read thermometer inserted into the thickest part of the meat registers 145° to 150°F, 10 to 15 minutes more.
Transfer the tenderloin to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Cut into slices and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).
In a blender, combine the ginger, garlic, hoisin sauce, soy sauce, wine, ketchup, honey, corn oil and sesame oil and process until smooth.
Place the pork tenderloin in a shallow baking dish, add the marinade, turn the pork to coat evenly and cover with plastic wrap. Let stand at room temperature for 15 minutes. (For the best flavor, marinate for at least 4 hours or up to overnight in the refrigerator.)
Roast the tenderloin
Preheat an oven to 400°F. Place a wire rack in a roasting pan just large enough to hold the tenderloin.
Remove the pork from the marinade and place on the rack. Reserve the marinade. Roast the pork for 20 minutes. Remove from the oven, brush the pork on all sides with the marinade and return to the oven. Continue to roast until the exterior is crisp and brown and an instant-read thermometer inserted into the thickest part of the meat registers 145° to 150°F, 10 to 15 minutes more.
Transfer the tenderloin to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Cut into slices and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).
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