Hoisin Pork Tenderloin
My hoisin pork tenderloin isn’t like your usual pork tenderloin. It is full of flavor and is both sweet and savory. It is a great dinner for a weekday or weekend! I love to pair my hoisin pork tenderloin with roasted Brussels sprouts and my roasted acorn squash.
All About Hoisin Pork Tenderloin
My hoisin pork tenderloin is so simple to make! First, prepare the marinade by adding the hoisin sauce, ginger, garlic, dijon mustard, salt, and pepper into a zip top bag and then adding the pork tenderloin into the bag. This part can be done the night before or the morning that you plan to cook it to allow the flavors to really marinate the meat. You can also add the marinade right before you plan to cook the pork tenderloin.
From there, heat an oven safe skillet (don’t forget to preheat the oven also!) over medium-high heat, adding oil to the skillet. Then, place the pork tenderloin in the skillet searing it on each side. After that, place the skillet in the oven and cook for about 20 minutes until the internal temperature reaches 140 to 145 ℉ for 15 seconds.
Cut of Pork
The pork tenderloin comes from the loin of the pig, and it is not a muscle that is typically used often by the pig. Because the muscle is not strong or worked often, it gives the pork that melt-in-your-mouth texture. It is also one of the leaner, healthier cuts of pork.
Pork Tenderloin Nutrition Facts
This hoisin pork tenderloin provides us with vital nutrients too! One 3-ounce portion provides 22 grams of protein, only has 3 g of total fat (which is lower than the equivalent portion of chicken). The protein in my hoisin pork tenderloin will help to aid in cell renewal and muscle health. The fat in the pork eaten in conjunction with vegetables will help you absorb fat-soluble vitamins and help with other processes in the body. Additionally, a 3-ounce portion of pork tenderloin is an excellent source of B-vitamins, which help with cell health and function, immune function and energy production.
Compare Pork Nutrition with Other Meat. (n.d.). Retrieved January 4, 2020, from https://www.pork.org/cooking/pork-nutrition/compare-pork-nutrition/.
FoodData Central Search Results. (n.d.). Retrieved January 4, 2020, from https://fdc.nal.usda.gov/fdc-app.html#/food-details/168250/nutrients.
Greaves, V. (n.d.). What is Pork Tenderloin and How is it Different From Pork Loin? Retrieved January 4, 2020, from https://www.allrecipes.com/article/how-to-buy-and-cook-pork-tenderloin/.
McCulloch, M. (2018, October 11). 15 Healthy Foods High in B Vitamins. Retrieved January 4, 2020, from https://www.healthline.com/nutrition/vitamin-b-foods#section12.
Price, C. (2016). Vitamania: how vitamins revolutionized the way we think about food. New York: Penguin Books.
- 3 tablespoons hoisin
- 1 tablespoon ginger peeled and minced or grated
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ pounds pork tenderloin
- 1 teaspoon vegetable oil
- Preheat oven to 425 degrees F.
- In a bowl, mix together hoisin, ginger, garlic, Dijon, salt, and pepper. Add pork and cover with mixture.
- In an oven safe skillet over medium-high heat, add oil. Add pork and sear, approximately 1 minute. Turn over and place in oven.
- Roast pork 20 minutes. The pork is done when internal temperature reaches 140 to 145 degrees F.
- Rest on cutting board, tented loosely with foil. Slice crosswise for serving.