You'll use some of the tenderlion in the Asian Pork Stir-Fry.
1 (1 1/2-pound) pork tenderloin, trimmed
1/8 teaspoon salt
2 tablespoons hoisin sauce
2 tablespoons ketchup
2 tablespoons low-sodium soy sauce
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
2 garlic cloves, crushed
1 1/2 teaspoons minced peeled fresh ginger
Chopped cilantro (optional)
How to Make It
Preheat oven to 425°.
Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt. Add pork to pan; cook 2 minutes on all sides or until browned. Remove from heat.
Combine hoisin and next 5 ingredients (through ginger) in a small bowl. Spread hoisin mixture over tenderloin. Insert meat thermometer into thickest portion of tenderloin. Bake at 425° for 15 minutes or until thermometer registers 160°. Place pork on a platter; let stand 5 minutes. Reserve 8 ounces (about 1/3) of tenderloin for Asian Pork Stir-Fry. Cut remaining tenderloin into 1/4-inch-thick slices. Garnish with cilantro, if desired.
Note: Hoisin sauce and chili garlic sauce may be found in the Asian-food section of most large supermarkets.