Hoisin Glazed Pork Tenderloin

Hoisin Glazed Pork Tenderloin

Hoisin Glazed Pork Tenderloin
Serve with fennel and red cabbage slaw, brown rice- This really flavorful and moist grilled pork is one of my favorite summer grilling recipes, especially for an impromptu outdoor get together when you are sick of burgers, dogs and chicken. I have it paired with a fantastic fennel-red cabbage slaw, which came from my friend and The Whole Meal tester Leslee’s repertoire of easy and really fresh sides. Rice is an easy accompaniment, but potatoes salad or even grilled corn are just as delish.
    Servings
    6-8 people
    Cook Time
    25-30 min.
    Meal Plan
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    Servings
    6-8 people
    Cook Time
    25-30 min.
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1/3cup hoisin sauce
    • 3tablespoon seasoned rice vinegar
    • 2tablespoon maple syrup
    • 1 1/2teaspoon fresh ginger, peeled and grated
    • Juice of ½ lime
    • 1teaspoon chile paste with garlic
    • 3 garlic cloves, minced
    • 2 (1-pound) pork tenderloins, trimmed
    • 1/2teaspoon sea salt
    • 1/2teaspoon ground black pepper
    • 2cup instant brown rice
    • 3 3/4cup water
    • 2 fennel bulbs, core removed, cut into quarters and sliced very thin (reserve fronds)
    • 2cup red cabbage, thinly sliced
    • 4 green onion, chopped
    • 4 strips bacon, cooked crisp and chopped
    • 1/2cup mayo
    • 6tablespoon red wine vinegar
    • 1/4cup chopped fennel fronds
    • 2teaspoon sugar
    • Sea salt and freshly ground black pepper, to taste
    Instructions
    1. Heat grill to medium-high.
    2. Combine hoisin sauce and next 6 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.
    3. Slice pork lengthwise, cutting to, but not through, the other side. Open the halves, laying pork flat. Sprinkle pork with salt and pepper.
    4. Grill pork on grill rack for 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook another 5 minutes or until pork reaches desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices. Serve with rice and fennel-red cabbage slaw.
    5. While the pork cooks, prepare the rice and slaw: To make the rice combine rice and water in a saucepan, and cook according to package directions. Set aside and keep warm.
    6. To make red cabbage slaw: Combine the sliced fennel bulbs and the following 3 ingredients (through bacon) in a large serving bowl. Whisk together the mayo and the following 3 ingredients (through sugar) in a small bowl. Add the dressing to the fennel-cabbage mixture until well combined. Season with additional sea salt and black pepper if needed.
    Recipe Notes

    The hoisin marinade is phenomenal with tuna steaks. Instead of rice prepare soba or spaghetti noodles as a base for a tuna, cabbage and noodle salad.

    I doubled Leslie’s fennel-cabbage slaw. If you are only serving 4-5, halve the recipe.

    Fruited salsas are a fantastic condiment to the grilled pork. Try my recipe for mango salsa, which is archived in The Whole Meal’s recipe “Grilled Chicken with Mango Salsa”.

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