Hoisin pork tenderloin is a fantastic option to dip your toes into Asian cuisine. It has a very fragrant, complex flavor that is extraordinary and sure to leave a lasting impression. And what’s more, you won’t believe how easy it is to make!

Hoisin sauce is a fragrant, thick sauce originally from China. It contains fermented soybeans, vinegar and sesame oil, and other ingredients. It has a unique, semi-sweet flavor and works great for glazing meat. If you are hesitant to try it, there’s nothing to worry about! It is vegan, containing no animal-based products and no chilies, so there’s no heat.

Speaking of heat, feel free to skip the chili flakes when making the sauce if not everyone likes chili. Instead, have some crispy chili oil or whichever hot sauce you prefer ready at the table if you’d like some heat.

How long to marinate the Hoisin pork tenderloin is up to you. You will get the best results if you prepare it the night before. This way, the flavors will have more time to impregnate the meat so you will have a tastier tenderloin. However, if you are short of time, a couple of hours should be enough and the result will still be delicious. So, don’t worry too much about it 🙂

Finding the right baking temperature and time for the Hoisin pork tenderloin (and pork tenderloin in general) is a bit of an art. Since ovens can be very different from each other, baking instructions can only get you so far. The key is to know your oven! Ideally, your tenderloin should reach an internal temperature of 145° F (63° C) to be juicy, flavorful, and safe for consumption.

Luckily, pork tenderloins all have more or less the same thickness, so they cook quite evenly. If at first you don’t succeed, don’t be discouraged! Surely in your second or third try you’ll get it right and once you hit the right spot it will be easy sailing from then. Just take a note of the baking temperature and time you used and do the same every time. Also, we suggest getting a meat thermometer if you don’t have one already: they are very helpful for roasting meat, especially while you are getting the hang of your oven.

Ingredients

1 pork tenderloin
1/4 cup Hoisin sauce
1/4 cup light soy sauce
1 tbsp rice vinegar
1/4 cup green onions (chopped)
3 garlic cloves (minced)
1/4 tsp chili flakes (optional)

Instructions

In a small bowl, mix the Hoisin sauce, light soy sauce, rice vinegar, chopped green onions, chopped garlic and chili flakes.
Put the tenderloin in a zip-loc bag or a small container and cover well with the sauce. Put it in the fridge and let the tenderloin marinate for a couple of hours, but preferably overnight.
Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
Take the tenderloin out of the bag or container, transfer it to a baking dish and put it in the oven to bake for 20-25 minutes until it reaches 150℉ (or 65℃) inside temperature. Keep the marinade.
Shortly before the tenderloin is ready, transfer the marinade to a small pot and bring it to a boil. Reduce it to roughly 2/3 the original volume.
When the tenderloin is ready, take it out of the oven and let it rest for 5 minutes.
Cut the tenderloin into 0.8 inch slices and pour the sauce on top. Done!

Notes

The recipe is for 2 servings.
Prep time: 10 minutes.
Cooking time: 25 minutes.

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