MONDAY RECIPE POST - HOISIN PORK TENDERLOIN

Taste of Home is a food blog I go to all the time for ideas. I had two pork cutlets (not a tenderloin) in the freezer and instead of our tried and true recipe, I wanted something a little different. It worked out well. It is really fast from prep to table, about 30 minutes.  This is another Asian dish we now enjoy and you can find the original recipe here.

Hoisin Pork Tenderloin - makes 4 servings

Calories for 3 ounces cooked pork with 1/2 cup noodles and 2 tablespoons sauce: 458 calories.

1/3 cup hoisin sauce

3 tablespoons reduced-sodium soy sauce

3 tablespoons sugar

3 garlic cloves, minced

Dash crushed red pepper flakes

1 pork tenderloin (1 pound)

1/4 cup water

2 tablespoons butter

2 packages (3 ounces each) ramen noodles or 2 cups hot cooked rice

Sliced green onions

 

Preheat oven to 475° F.

In a small saucepan mix the first 5 ingredients.  Set aside. 

Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture (it took about as long to cook our cutlets as they were quite thick).

Roast until a thermometer reads 145°, 15-20 minutes.

To the saucepan with the hoisin fixings, add the water, mix in thoroughly and bring to a boil.

Reduce heat and simmer uncovered to allow flavors to blend for about 5 minutes, stirring occasionally. Remove from heat, stir in butter and keep warm.

Remove pork from oven; let stand 5 minutes before slicing.  Check with thermometer to make sure it is cooked through.  With oven temperatures being a little different, ours needed an extra five minutes.

Cook noodles according to package directions, removing the seasoning packets.  Drain.

Serve with pork and top with sauce and green onions.

Instead of the noodles we made a simple vegetable stir-fry using bok choy, sliced mini seedless sweet red peppers, sliced onions and sliced mushrooms cooked in a little olive oil. Just before they were done we added chopped cilantro.  When the vegetables were cooked we added some of the hoisin sauce.  A great addition as it made our vegetables very flavorful and did not clash with the pork cutlet.  Another one for the make again folder.

There is enough sauce left to use with our next meal, and also veggies.  I have some tofu in the fridge that I think I will use for the leftover sauce.

Thanks for looking and enjoy your week.