- 1/4 cup prepared hoisin sauce
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon Chinese five spice (optional; see notes)
- 1 pork tenderloin (1 lb.)
- Fresh cilantro sprigs (optional), rinsed
- Hot mustard (recipe follows)
- calories 96
- caloriesfromfat 33 %
- protein 9.8 g
- fat 3.5 g
- satfat 0.9 g
- carbohydrate 5 g
- fiber 0.0 g
- sodium 195 mg
- cholesterol 30 mg
How to Make It
In a small bowl, mix hoisin sauce, vinegar, sugar, soy sauce, and Chinese five spice, if using. Rinse pork and pat dry; place in a heavy 1-gallon zip-lock plastic bag. Add half the hoisin mixture, seal bag, and gently rotate to coat pork with marinade. Chill at least 1 hour or up to 1 day. Cover and chill remaining marinade.
Lift pork from marinade (discard used marinade) and set on a rack in a foil-lined 9- by 13-inch baking pan. Bake in a 425° regular or convection oven for 20 minutes. Baste with reserved marinade and continue roasting, basting occasionally, until a thermometer inserted into center of tenderloin reaches 155°, 20 to 30 minutes longer. Let rest at least 5 minutes.
Slice pork thinly across the grain and arrange on a platter. Garnish with cilantro sprigs, if using. Serve warm or cool, with hot mustard for dipping.
Hot Mustard: In a small bowl, mix 3 tablespoons dry mustard with 2 tablespoons cold water. Let stand about 5 minutes. Stir in1 teaspoon Asian sesame oil. Makes about 3 tablespoons.