Hoisin Pork Tenderloin
A delicious, tender and savoury pork tenderloin recipe that is so simple to make, and is ready in under a half hour. Perfect for a weeknight family dinner and impressive to serve to special guests. Serve slices with a side vegetable and rice for a lovely meal. Leftovers sliced on a mixed salad makes a wonderful lunch of dinner.
Pork is high in protein and is a rich source of the minerals thiamine (a B vitamin that supports numerous functions in the body), selenium (a mineral that plays a key role in metabolism), zinc and B12 (both play an important part in the support of healthy brain function). Tenderloin (also called the filet) is leaner than other cuts of pork but overall, pork is a leaner meat than other kinds of red meat.
Hoisin sauce is easy to make at home and I highly recommend you find my fabulous homemade hoisin sauce recipe on my website. A good quality store bought hoisin sauce is also fine to use in this recipe.
As always, when you make this recipe, I would love to see your creation so please post a photo of your Hoisin Pork Tenderloin goodness and tag my IG account #RenataCollective or leave a comment with your thoughts
Prep Time: 10 minutes / Bake Time: 20-25 minutes / Makes: 4-6 Servings (this recipe can easily be cut in half for fewer servings)
Ingredients
2 Pork Tenderloins – trimmed of fat and the silver tendon that runs the length of the tenderloin
1/3 Cup Hoisin Sauce – Homemade or Store Bought
Grinds of Fresh Black Pepper
How It’s Made
Preheat your oven to 400°F.
Prep a baking sheet by lining it with foil. I like to brush or spray olive oil on the foil and sprinkle some garlic powder (not garlic salt) on the oil.
Trim the tenderloins of visible fat and the silver tendon – I slide a sharp knife under the tendon and, as close to it as possible to not lose the meat, I carefully slide the knife along the tendon to remove it.
Place the trimmed tenderloins on the baking sheet and brush generously with most of the hoisin sauce - top, sides and ends. Keep some sauce in reserve for now.
Grind fresh black pepper on the tenderloins.
Bake for 15 minutes. Carefully flip the tenderloins and brush the reserved hoisin on what was the bottom, now facing up and looking pale.
Bake an additional 5 minutes and test with a meat thermometer. Pork must have an internal temperature of 145°F to be fully cooked. If not at that temperature yet, bake 5 minutes longer and test again. It’s ok to have the pork reach a slightly higher temperature but don’t bake too much longer at the risk of drying out the tenderloin. At 145°F-160°F is will be juicy.
Remove from the oven and rest for 5 minutes before slicing.
Enjoy!
