Hoisin Pork Tenderloin

Photo: Lee Harrelson; Styling: Cindy Barr

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.

Yield: 4 servings (serving size: 3 ounces pork and about 4 teaspoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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.
  2. Preheat oven to 425°.
  3. 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.
  4. Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes); serve with pork.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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