Hoisin Pork with Hot Mustard

Leigh Beisch
Notes: Chinese five spice is available in the spice section of many supermarkets. You can roast the pork (through step 2) up to 1 day ahead; let cool, then cover and chill. Bring to room temperature to serve.

Yield:

Makes 8 to 10 small-plate servings

Recipe from

Nutritional Information

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

Ingredients

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)

Preparation

1. 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.

2. 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.

3. 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.

Note:

March 2004