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Hoisin and Honey Glazed Pork Tenderloin

November 8, 2010

Pork tenderloin is on the menu quite frequently here, therefore I like to enjoy it many numerous ways. The many flavors in the marinade complement the pork for sweet and tangy lovers.  If you have the time it is even better to marinade the pork the night before.  Cook two and have plenty of leftovers for another meal or great sandwiches.

Hoisin and Honey Glazed Pork Tenderloin


  • 1 Pork Tenderloin (about 1 1/2 lbs.) *
  • 2 T. Oil
  • Fresh Parsley (for Garnish)

*  I cooked 2/Recipe is for 1

Ingredients for Hoisin Sauce

  • 4 T. Soy Sauce
  • 2 T. Pineapple Juice
  • 2 T. Peanut Butter
  • 2 t. Grated Ginger
  • 1 t. Dijon Mustard
  • 1 T. Honey (Molasses or Brown Sugar for substitute)
  • 2 T. White Vinegar
  • 1/8 t. Garlic Powder
  • 2 t. Sesame Oil
  • 20 Drops Hot Sauce (Chinese, habernero or Jalepeno)
  • 1/8 t. Freshly Ground Pepper

Preparation for Hoisin Sauce

  1. Mix all ingredients in a bowl, continuously stirring until all is blended well

(Makes about 1/2 C.)

(Served here with rice, grilled pineapple and water chestnuts)

Preparation of Pork Loin

  1. Brush pork loin with hoisin sauce and marinate (at least 30 minutes)
  2. Heat oil in grill pan on medium high (or prepare outdoor grill)
  3. Sear pork loin on all sides; then reduce heat to medium to low
  4. Continue cooking until desired doneness (about 30 minutes for medium rare)
  5. Simultaneously, heat the hoisin sauce on low heat
  6. Remove pork loin from pan and let rest about 10 minutes
  7. Slice pork and serve on warmed plates
  8. Garnish with fresh parsley

(Serves 4)

Adapted from Good Housekeeping

4 Comments leave one →
  1. November 18, 2010 13:03

    give me now


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