Best Hoisin Pork Tenderloin Recipes

HOISIN PORK TENDERLOIN

Steps:

• Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.

MING TSAI'S HOISIN PORK TENDERLOIN SANDWICHES WITH NAPA SLAW

Steps:

• In a baking dish large enough to cook pork mix hoisin sauce, garlic, ginger, wine, and scallions. Add pork and turn to coat.
• Cover and refrigerate for 3 hours; preferably overnight.
• Heat oven to 350 degrees. Season pork with salt and pepper.
• Heat a skillet over high heat. Add oil; swirl to coat pan. Add pork turning only once and cooking for 5 minutes total until browned. Transfer to oven.
• Roast 12 to 15 minutes until done. Let pork rest 5 minutes then cut into 1/4 inch slices.
• For slaw: in a large bowl wisk together vinegar, fish sauce, basil, sugar, and crushed pepper to blend.
• Add remaining ingredients and toss to mix and coat.
• Halve buns and toast lightly if you wish. Top bottom of bun with slaw. Add 6-8 slices of pork and top with more slaw. Serve with additional slaw if desired.

PORK TENDERLOIN WITH HOISIN

Steps:

• Cut pork into 1/4-inch slices.
• (I also use sliced chicken breast or beef.) In a large bowl combine soy sauce, hoisin, rice wine, chili paste, ketchup, garlic, ginger, green onion and cilantro.
• Add pork and toss in marinade.
• Refrigerate for a few hours.
• Heat large non-stick skillet over medium heat.
• Cook pork with marinade for 7-10 minutes, turning occasionally.
• Serve with sauteed greens OR stir-fried vegetables.

SWEET AND SPICY HOISIN GLAZED PORK TENDERLOIN ROAST

Steps:

• Trim the tenderloin of all of the fat and silverskin.
• Lay tenderloins on cutting board, flat side (side opposite where silverskin was) up. Using a dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely scored. Repeat with second tenderloin.
• Disolve 3 T salt in 1-1/2 quarts cold water in a large container. Submerge tenderloins in brine and let stand at room temperature for 1 hour.
• Remove tenderloins from brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick ends of 1 tenderloin matches up with thin end of the other. Tie the tenderloins together with kitchen twine, spacing evenly apart.
• Brush roast with vegetable oil and season with pepper. Transfer 1/3 cup glaze to bowl for grilling, reserving remaining glaze for serving.
• Clean and oil cooking grate. Heat all the burners to high, cover, and heat grill until hot, about 15 minutes. leave primary burner on high and turn off other burners.
• Place roast on cooler side of grill, cover and cook until meat registers 115 degrees, 22 - 28 minutes, flipping and rotating halfway through cooking.
• Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 - 6 minutes. Brush top of roast with amount 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 - 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.
• Transfer roast to carving board, tent loosley with foil, and let rest for 10 minutes. Carefully remove twine and slice roast into 1/2" thick slices. Serve with remaining glaze.
• Glaze: Heat oil is small saucepan over medium heat until shimmering. Add garlic, ginger, and pepper flakes; cook until fragrant, about 30 minutes. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Sauce can be done in advance.

HOISIN HONEY GLAZED PORK TENDERLOIN WITH GRILLED PINEAPPLE

Steps:

• Prepare outdoor grill for covered direct grilling over medium heat. In small bowl, combine hoisin, honey, ginger, and oil.
• Place pork on hot grill rack. Cover grill and cook pork 18 to 20 minutes, turning occasionally.
• With serrated knife, cut pineapple half into 4 wedges. Rub cut sides of pineapple with brown sugar.
• Grill pineapple 10 minutes or until browned on both sides, turning over once. While pineapple is grilling, brush pork with hoisin-honey glaze and turn frequently until temperature on instant-read thermometer reaches 155 degrees F. Transfer pork to cutting board; let stand 10 minutes. Transfer pineapple to platter.
• Thinly slice pork and serve with pineapple wedges.

HOISIN AND BOURBON-GLAZED PORK TENDERLOIN

Steps:

• Prepare grill- (great to use soaked hickory wood chips if you have them).
• Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl, stir with a whisk.
• Butterfly pork- slice pork lengthwise, cutting to, but not through, other side.
• Open halves, laying pork flat.
• Sprinkle pork with salt and pepper.
• If using wood chips, place on coals just before cooking meat.
• Place pork on grill that has been sprayed with cooking spray.
• Cook 5 minutes.
• Turn and baste top of pork with hoisin mixture; cook 5 minutes.
• Turn and baste top of pork.
• Cook another five minutes.
• Check temperature with an instant read thermometer.
• If 155 degrees remove and let rest for five minutes.
• If it needs more cooking time, keep turning and basting every 2- 3 minutes until the right temperature.
• Do not overcook- it should be moist.

HOISIN SESAME PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees.
• Line a baking pan with foil.
• Put the tenderloin (s) into the baking sheet.
• Spread hoisin sauce over the pork tenderloin (s) rubbing the sauce into the meat lightly with your fingers.
• Sprinkle the toasted sesame seeds over the pork tenderloins, turning the tenderloin to cover completely.
• Roast in the middle of the oven for about 20 to 30 minutes.
• The shorter time will yield a slightly pinkish middle, the longer time will be more well-done.
• Serve with rice.
• Sauce can be thickened with cornstarch-- if there isn't enough juice from cooking the tenderloin, just add a bit of hoisin sauce and warm with the pork juices.

HOISIN-MAPLE PORK TENDERLOIN

Steps:

• Preheat oven to 450°.
• Line a roasting pan with aluminum foil or parchment paper.
• In a small bowl, stir together maple syrup, hoisin sauce and sesame oil.
• Set aside.
• Rub each pork tenderloin with cut side of garlic slice.
• Spread onion slices and garlic in center of roasting pan.
• Place tenderloins, side by side but not touching, on onion mixture.
• Sprinkle pork lightly with salt and black pepper.
• Bake 10 minutes.
• Reduce oven temperature to 375°.
• Spoon maple syrup mixture over pork, covering it evenly.
• Bake 20 to 25 minutes longer, basting once.
• Outside of meat should be well-browned.
• Let pork rest 10 minutes.
• Slice and serve with the onion mixture.

HOISIN PORK TENDERLOIN WITH ASIAN CARROT SALAD

Steps:

• Preheat oven to 450°F. Place rack in 13x9x2- inch baking pan. Add enough water to reach depth of 1/4 inch (it should not touch rack). Stir hoisin and soy sauce in small bowl; brush thickly all over pork. Arrange pork on rack in pan. Pour any remaining sauce over.
• Roast pork until thermometer inserted into center registers 145°F, about 30 minutes. Transfer pork to cutting board. Cover loosely with foil; let rest 10 minutes (internal temperature will rise slightly).
• Meanwhile, toss carrots and all remaining ingredients in large bowl.
• Thinly slice pork on slight diagonal. Arrange on platter. Drizzle with any juices from board. Serve with carrot salad.
• Available in the Asian foods section of many supermarkets and at Asian markets.

BLACKBERRY HOISIN GINGER PORK TENDERLOIN RECIPE - (4.4/5)

Steps:

• In a gallon-size freezer bag, dissolve 1/4 cup of kosher salt in the warm water. Add the remaining brine ingredients, including the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer. Meanwhile, prepare the Blackberry Hoisin Ginger Glaze by melting 1 tablespoon butter in a small saucepan over medium heat. Add garlic, ginger and red pepper flakes and saute for 30 seconds. Stir in blackberry preserves, hoisin sauce, red wine vinegar, salt and pepper. Taste and add more red pepper flakes if desired, remembering that the glaze will be less "spicy" because only a little is drizzled over each serving. At exactly 20 minutes, remove the pork from the brine and pat dry. Rub the pork all over with 1 tablespoon olive oil, followed by 1 teaspoon salt and 1 teaspoon freshly cracked pepper. Preheat oven to 425°F. Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat. When oil is very hot and rippling, add pork tenderloin. Sear each side until browned, approximately 1-2 minutes per side. Place tenderloin on rack in shallow roasting pan or a rack paced on a baking sheet. Brush with Blackberry Hoisin Ginger Glaze, brushing again after 15 minutes of cooking. Roast approximately 25 to 30 minutes or until until an internal thermometer inserted into the thickest part of the tenderloin registers between 145 and 150 degrees F (63 and 65 degrees C). This means the pork will be juicy and slightly pink in the middle. If you don't want any pink, then cook a little longer, being careful not to overcook or it will dry out. When pork is done, let stand 10 minutes before slicing. Meanwhile, warm the sauce. Slice pork thinly then drizzle with Blackberry Hoisin Ginger Glaze - either on a platter or on individual servings. Enjoy!

HONEY-HOISIN PORK TENDERLOIN

Steps:

• Preheat oven to 400.
• Combine first 6 ingredients in a small bowl. Pour 1/4 c honey mixture into a large ziplok bag; reserve remaining mixture. Add pork to bag; seal and marinate in fridge at least 30 minute.
• Remove pork from bag and discard marinade. Sprinkle pork with salt. Heat large ovenproof skillet over med-high. Coat pan with cooking spray. Add pork; cook 2 min, browning on all sides. Brush 1 T reserved honey mixture over pork and sprinkle with sesame seeds. Place skillet in oven. Bake at 400 for 20 min or til thermometer registers 160.
• Place pork on a platter; let stand 5 minute Cut across the grain in thin slices and drizzle with sauce.

PAN-SEARED PORK TENDERLOIN WITH HOISIN-SRIRACHA GLAZE RECIPE - (4.2/5)

Steps:

• Preheat oven to 375 degrees. Season pork tenderloin with salt and pepper. In a cast iron skillet, heat olive and chili oils to a shimmer. Add whole tenderloin and sear on medium-high heat on all sides until well-browned. Transfer pan to the pre-heated oven and continue to cook until the internal temperature of the pork reaches about 140 degrees (about 12-15 minutes). Meanwhile, make the glaze by combining the Hoisin sauce, soy sauce, Sriracha, lime juice, sesame oil and crushed garlic. Once the meat reaches 140 degrees, baste all sides generously with the glaze and return the pan to the oven for a few minutes more. Remove the meat when the internal temperature reaches 150 degrees. Tent with foil and allow it to sit for about 10 minutes before slicing. Enjoy! For detailed instructions with photos visit my blog Apron Strings and Tasty Things at www.foodandfact.com

HOISIN PORK TENDERLOIN WITH ASIAN CARROT SALAD

Steps:

• Preheat oven to 450°F. Place rack in 13x9x2-inch baking pan. Add enough water to reach depth of 1/4 inch (it should not touch rack). Stir hoisin and soy sauce in small bowl; brush thickly all over pork. Arrange pork on rack in pan. Pour any remaining sauce over. Roast pork until thermometer inserted into center registers 145°F, about 30 minutes. Transfer pork to cutting board. Cover loosely with foil; let rest 10 minutes (internal temperature will rise slightly). Meanwhile, toss carrots and all remaining ingredients in large bowl. Thinly slice pork on slight diagonal. Arrange on platter. Drizzle with any juices from board. Serve with carrot salad.

MARINATED ASIAN PORK TENDERLOIN WITH HOISIN GRAVY

Steps:

• Mix ingredients for marinade together and place pork in marinade and marinate overnight in refrigerator.
• Place pork with marinade in baking dish covered with foil and place in 350 degree oven. Bake for about an hour until internal temp reaches 180 degrees.
• Place pork on carving board and tent with foil and let rest.
• Place pork drippings in sauce pan and bring to a boil. Deglaze with wine and let reduce to half. Add the broth bouillon, hoisin, and brown sugar. Cook for about 5 minutes. Mix cornstarch with water and pour in pan to thicken gravy. Serve over pork

PORK TENDERLOIN/HOISIN MARINADE

Steps:

• Combine all ingredients. Marinade meat up to 24 hours in refrigerator.

BLACKBERRY HOISIN GINGER PORK TENDERLOIN

Steps:

• In a gallon-size freezer bag, dissolve 1/4 cup of kosher salt in the warm water. Add the remaining brine ingredients, including the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
• Meanwhile, prepare the Blackberry Hoisin Ginger Glaze by melting 1 tablespoon butter in a small saucepan over medium heat. Add garlic, ginger and red pepper flakes and saute for 30 seconds. Stir in blackberry preserves, hoisin sauce, red wine vinegar, salt and pepper. Taste and add more red pepper flakes if desired, remembering that the glaze will be less "spicy" because only a little is drizzled over each serving.
• At exactly 20 minutes, remove the pork from the brine and pat dry. Rub the pork all over with 1 tablespoon olive oil, followed by 1 teaspoon salt and 1 teaspoon freshly cracked pepper.
• Preheat oven to 425°F.
• Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat. When oil is very hot and rippling, add pork tenderloin. Sear each side until browned, approximately 1-2 minutes per side. Place tenderloin on rack in shallow roasting pan or a rack paced on a baking sheet. Brush with Blackberry Hoisin Ginger Glaze, brushing again after 15 minutes of cooking. Roast approximately 25 to 30 minutes or until until an internal thermometer inserted into the thickest part of the tenderloin registers between 145 and 150 degrees F (63 and 65 degrees C). This means the pork will be juicy and slightly pink in the middle. If you don’t want any pink, then cook a little longer, being careful not to overcook or it will dry out.
• When pork is done, let stand 10 minutes before slicing. Meanwhile, warm the sauce. Slice pork thinly then drizzle with Blackberry Hoisin Ginger Glaze - either on a platter or on individual servings.
• Enjoy!