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Hoisin Pork Tenderloin with a Sesame Seed Crust

I’ve been doing a lot of experimenting with hoisin sauce lately. This recipe was developed to use up the rest of the jar, but well worth opening a new one! Barb L.

Serves: 2-3

Ingredients:

¼ cup hoisin sauce

1 Tbsp low salt soy sauce

½ tsp garlic powder

2 Tbsp Flying Olive Pineapple, Honey Ginger Balsamic Vinegar, or a Combination

½- ¾ tsp brown sugar, sugar, or sugar substitute, to taste

¼- ½ tsp Flying Olive Garlic, Chipotle, Harissa, Cayenne Red Chili Extra Virgin Olive Oil or a Combination

¼- ½ tsp ground ginger, if desired

One 1 pound pork tenderloin, silver skin removed

½ cup toasted sesame seeds

Cooked rice, ramen noodles (cooked without flavor package), mei fun (rice vermicelli noodles), if desired

Directions:

Preheat oven to 400 degrees.Line a baking pan with foil. Brush the pan with a little Flying Olive EVOO of Choice.

Mix together the hoisin sauce, soy sauce, garlic powder, Flying Olive Balsamic(s) of Choice, sugar or substitute, Flying Olive EVOO(s) of Choice, and ginger, if desired. Stir well.

Brush the hoisin sauce mixture over the pork tenderloin rubbing the sauce into the meat lightly with your fingers. Place half the sesame seeds on a platter or dish. Roll the pork tenderloin in the toasted sesame seeds, turning the tenderloin to cover completely. Add more sesame seeds to the plate as needed.

Put the tenderloin on the oiled baking sheet. Roast in the middle of the oven for about 20 to 30 minutes. An instant read thermometer inserted into center should registers 145°F. Transfer the pork to a cutting board. Cover loosely with foil; let rest 10 minutes (internal temperature will rise slightly).

Thinly slice pork on a slight diagonal. Arrange on a platter or serve over rice, ramen, or mei fun noodles. Drizzle with any juices from the cutting board.

Submitted by Barb L.