Best Hoisin Pork Tenderloin With Asian Carrot Salad Recipes

HOISIN PORK TENDERLOIN

Hoisin Pork Tenderloin image

In this ramen noodle recipe, ramen graduates from college-casual when served with saucy pork tenderloin. Our guests appreciate sitting down to this Asian-style meal. -Connie Keller, Lake Ozark, Missouri

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/3 cup hoisin sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons sugar
3 garlic cloves, minced
Dash crushed red pepper flakes
1 pork tenderloin (1 pound)
1/4 cup water
2 tablespoons butter
2 packages (3 ounces each) ramen noodles or 2 cups hot cooked rice
Sliced green onions

Steps:

Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.

Nutrition Facts : Calories 458 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1010mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 1g fiber), Protein 28g protein.

PORK TENDERLOIN WITH HOISIN

Pork Tenderloin with Hoisin image

Another keeper from Bonnie Stern's HEARTSMART COOKING series. The pork is sauteed in the marinade with no extra fat. The sauce is delicious and we have enjoyed it with chicken breast and beef as well.

Provided by Gerry sans Sanddunes

Categories Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 lbs pork tenderloin
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 1/2 tablespoons rice wine or 1 1/2 tablespoons rice vinegar
1/2 teaspoon hot chili paste
3 tablespoons tomato ketchup
2 cloves garlic, minced
1 tablespoon minced fresh gingerroot
1 green onion, chopped
1 tablespoon chopped fresh cilantro or 1 tablespoon parsley

Steps:

Cut pork into 1/4-inch slices.
(I also use sliced chicken breast or beef.) In a large bowl combine soy sauce, hoisin, rice wine, chili paste, ketchup, garlic, ginger, green onion and cilantro.
Add pork and toss in marinade.
Refrigerate for a few hours.
Heat large non-stick skillet over medium heat.
Cook pork with marinade for 7-10 minutes, turning occasionally.
Serve with sauteed greens OR stir-fried vegetables.

HOISIN-GLAZED PORK BOWL WITH VEGETABLES

Hoisin-Glazed Pork Bowl With Vegetables image

Inspired by Chinese char siu pork, this weeknight recipe uses an easy cooking method that yields a tasty sauce with a subtle sweetness. The tangy hoisin marinade for the pork can do its job in just 24 seconds or 24 hours. It coats the tenderloin as it cooks, leaving behind caramelized bits in the bottom of pan, which then get deglazed to create a dressing that flavors the rice. As for the garnishes, use as many crisp-tender vegetables as you like, and change them up as you please. Sugar snap peas would be good here, as would shredded napa cabbage, or just about anything fresh and crunchy.

Provided by Susan Spungen

Categories dinner, grains and rice, meat, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 cup hoisin sauce
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon grated fresh ginger
2 teaspoons Sriracha
1 large garlic clove, grated on a Microplane
1 teaspoon Chinese five-spice powder
1 pork tenderloin (about 1 to 1 1/4 pounds), cut crosswise into thirds
Kosher salt and freshly ground pepper
2 teaspoons vegetable oil
2 small carrots, peeled
2 large radishes (such as watermelon), or 4 small
4 scallions
1 tablespoon rice wine vinegar
4 cups cooked brown or black rice
2 ounces snow peas, trimmed
Pickled ginger (optional)

Steps:

In a medium bowl, combine hoisin, ketchup, honey, ginger, Sriracha, garlic and five-spice powder.
Season pork with 3/4 teaspoon salt and 1/2 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.
Heat oven to 375 degrees. Heat oil in a large (12-inch) nonstick, oven-proof skillet over medium-high. 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 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 degrees. (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.)
Meanwhile, prepare the vegetables: Use a peeler to shave the carrots lengthwise into strips. Slice the radishes paper-thin using a mandoline. Thinly slice the scallions on an angle.
Transfer pork to a plate and set aside to rest. Add rice wine vinegar and 2 tablespoons of water to the skillet and cook over medium-high, stirring constantly until you have a smooth sauce, adding more water if needed. It should be the consistency of heavy cream. Transfer to a small bowl, stirring in any juices that accumulated from the plate with the pork.
Distribute rice among 4 bowls. Thinly slice the pork and divide among the bowls. Drizzle the sauce over the pork and rice and garnish each bowl with the carrots, radishes, scallions, snow peas and pickled ginger, if using. Serve immediately.