Hoisin Pork Tenderloin

Pork tenderloin is one of the unsung kitchen heroes — easy to cook, versatile and delicious, especially bathed in hoisin sauce. If you don’t have time to let it marinate you can cook it right away. Serves 4:

Hoisin Pork Tenderloin

• ½ cup hoisin sauce
• 2 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon grated fresh ginger
• 2 teaspoons Sriracha
• 1 large garlic clove, grated
• 1 teaspoon Chinese five-spice powder
• 1 pork tenderloin (about 1 to 1¼ pounds), cut crosswise into thirds
• Salt and pepper
• 2 teaspoons vegetable oil
• Sesame seeds (optional) for garnish

In a medium bowl, combine hoisin, ketchup, honey, ginger, Sriracha, garlic and five-spice powder.

Season pork with ¾ teaspoon salt and ½ teaspoon pepper, then add to the marinade. Toss to evenly coat, cover, and set aside. You can let the pork marinate, covered and refrigerated, for up to 24 hours or you can cook it right away.

Preheat oven to 375°F/190°C. Heat oil in a large nonstick, oven-proof skillet over medium-high heat. Remove pork from marinade, letting excess drip back into the bowl — reserve marinade. Sear pork for 2 to 3 minutes on the first side and about 2 minutes on the other, until nicely browned and caramelized.

Remove from heat and pour the remaining marinade over the pork, turning to coat evenly. Transfer pan to the oven and cook, turning in the sauce occasionally, for 10 to 20 minutes, or until an instant-read thermometer reads 145°F. The smallest piece of pork, from the thin end of the tenderloin, will be done first so begin checking temperature at 10 minutes and remove pieces from the oven as they are done. Sprinkle with sesame seeds, serve and enjoy!

My verdict:

Easy and delicious! We served it with some steamed jasmine rice and broccoli. If you have room in the pan, you can roast the broccoli with the pork.

Garlic/ginger paste (from an Indian or Asian grocery) is easier than grating ginger and garlic.

If you don’t have Chinese 5 spice powder, you can make your own, or use what you have on hand. It’s a mix of cinnamon, fennel, star anise, cloves and either ginger or Sichuan pepper.