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Thursday, June 1, 2017

Hoisin Pork Tenderloin


Pork tenderloin is such a great meat for the summer. It cooks great on the grill and in no time. I love hoisin sauce, the sweet Japanese barbecue sauce pairs perfectly with pork tenderloin.  I served it over the easiest (and quickest) brown rice ever.  1 cup brown rice and 1 1/4 cups water in the Instant Pot set to manual for 22 minutes...and you have perfect rice every time.  I steamed some broccoli in the microwave and a complete meal was on the table in under 30 minutes.  Miss F was wary of the rice because she has only ever seen me make risotto in the Instant Pot.  And she hates risotto (why?)  Luckily, she quickly realized that this was not risotto, so she doused hers in Sriracha and ate it all up.
Hoisin Pork Tenderloin

2 tablespoons soy sauce
3 tablespoons hoisin sauce
1 tablespoon vegetable oil
1 teaspoon Sriracha
1 pork tenderloin

In a small bowl, whisk together the soy sauce, hoisin sauce, oil and Sriracha. Pour the marinade over the pork tenderloin in a large Ziploc bag. Seal and toss well to coat the tenderloin. Refrigerate overnight.

Preheat the oven to 425 degrees. Lightly grease a glass baking dish and place the tenderloin in the pan, pouring the marinade over top. Bake for 20 to 25 minutes, until the internal temperature of the pork registers to 160 degrees. Remove from the oven, cover with foil and allow to rest for 10 minutes. Alternately, the tenderloin can be grilled over medium heat until the internal temperature of the pork registers to 160 degrees. Slice and serve.
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