It took a lot longer than 25 minutes for my 2-lb pork loin to cook!
Hoisin Pork Tenderloin
To prepare two servings of hoisin pork, replace the tenderloin with two (four-ounce) boneless pork chops, and reduce the marinade ingredients by half. Sprinkle each pork chop with one teaspoon sesame seeds for the last 5 to 10 minutes of cooking.
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- Calories: 194
- Calories from fat: 27%
- Fat: 5.8g
- Saturated fat: 1.7g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 1.1g
- Protein: 25.4g
- Carbohydrate: 8.7g
- Fiber: 0.9g
- Cholesterol: 68mg
- Iron: 2mg
- Sodium: 574mg
- Calcium: 37mg
- 1/4 cup hoisin sauce
- 2 tablespoons sliced green onions
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 garlic cloves, minced
- 1 (1-pound) pork tenderloin, trimmed
- Cooking spray
- 1 tablespoon sesame seeds
- Combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 2 hours, turning bag once.
- Preheat oven to 425°.
- Remove pork from bag, reserving marinade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Bake at 425° for 15 minutes. Sprinkle pork with sesame seeds; bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Place pork on a cutting board; let stand 10 minutes. Cut into (1/2-inch-thick) slices.
- Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes); serve with pork.
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