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Hoisin Pork Tenderloin

July 18th, 2010 by Susan

My mother-in-law made the following recipe on a family vacation a few years ago.  After begging her for the recipe, I finally tried this on my own a few weeks ago.  Better late then never I guess!

Because of the sugar and honey in the marinade, the outside of the pork cooks very quickly, so make sure you check the internal temperature before removing the pork from the grill.

Hoisin Pork Tenderloin

1 jar hoisin sauce

1/4 cup brown sugar

1/2 tsp dry mustard

1/2 tsp spicy mustard (I used spicy Chinese mustard)

1/3 cup honey

1 TBSP terriaki marinade

1/2 tsp ground ginger

3 cloves garlic, minced

2 pork tenderloins, about 3 pounds total

Combine all of the ingredients in a larg Ziploc bag.  Marinate the pork in the refridgerator for 2 hours.

While the pork is marinating, heat a charcoal grill.  When the grill is hot, cook the pork.  The cookbook I used recommeded 4 minutes per each of the four sides of pork.  We kept rotating the pork every 4 minutes, but we cooked the pork for a total of 30 minutes.

Let the pork rest for 10 minutes before slicing.  Slice to pork and enjoy with the dipping sauce recipe below.

Dipping Sauce

1/4 cup sour cream

1/3 cup mayonaise

1 TBSP chopped green onion

1 TBSP dry mustard

horseradish to taste (I used a Wasabi horseradish sauce we keep around the house)

Mix all the ingredients togther in a bowl and serve with the pork.

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