Rating: 4 stars
1 Ratings
  • 1 star values: 0
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  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch

Recipe Summary

Yield:
Makes 8 to 10 small-plate servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

96 calories; calories from fat 33%; protein 9.8g; fat 3.5g; saturated fat 0.9g; carbohydrates 5g; fiber 0g; sodium 195mg; cholesterol 30mg.
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