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Hoisin Pork with Hot Mustard

Leigh Beisch
Yield Makes 8 to 10 small-plate servings
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.

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)

Nutrition 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

How to Make It

  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.

  4. 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.