Hoisin Sesame Pork Tenderloin Recipes

HOISIN PORK TENDERLOIN

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.

HOISIN SESAME PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees.
• Line a baking pan with foil.
• Put the tenderloin (s) into the baking sheet.
• Spread hoisin sauce over the pork tenderloin (s) rubbing the sauce into the meat lightly with your fingers.
• Sprinkle the toasted sesame seeds over the pork tenderloins, turning the tenderloin to cover completely.
• Roast in the middle of the oven for about 20 to 30 minutes.
• The shorter time will yield a slightly pinkish middle, the longer time will be more well-done.
• Serve with rice.
• Sauce can be thickened with cornstarch-- if there isn't enough juice from cooking the tenderloin, just add a bit of hoisin sauce and warm with the pork juices.

EASY PORK WITH HOISIN SAUCE

Steps:

• Trim excess fat and silverskin from tenderloin. Cut into 1-inch pieces, pat with paper towels, rub with some sesame oil, and season with salt and freshly ground black pepper.
• Place a medium skillet over medium high heat, add 1 tablespoon sesame oil. When oil shimmers, add pork and cook until browned and cooked partially, about 2 to 3 minutes per side.
• Remove pork to a plate, return skillet to stove, and add garlic. When garlic is fragrant, add green beans and stir occasionally until browned, about 3 minutes. Add sherry and hoisin, stir to combine, and cook until beans are tender and sauce is reduced slightly and sherry smell is cooked off, about 4 minutes. Return pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with sesame seeds and green onions, if using, and serve over rice.

STICKY HOISIN PORK FILLET WITH SESAME GREENS & NOODLES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Brush the hoisin all over the pork and transfer to a foil-lined baking tray. Roast, basting every 10 mins, for 25-30 mins until cooked through. Remove from the oven and leave to rest for 5 mins.
• Meanwhile, cook the egg noodles following pack instructions, drain, then toss with 1 tsp sesame oil to stop them sticking together. Heat the remaining sesame oil in a wok or large frying pan, and fry the greens for 4 mins, adding a splash of water to help soften the stalks. Add most of the spring onions and all the edamame beans. Fry for another 2 mins until the greens are tender, then stir in the sesame seeds, soy sauce and rice vinegar. Toss everything to coat well.
• Cut the pork into thick slices and serve with the noodles, sesame greens and remaining spring onions sprinkled over the top. Serve with more hoisin sauce, if you like.

HOISIN PORK STIR FRY

Steps:

• Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
• Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

SESAME PORK TENDERLOIN

Steps:

• Preheat oven to 475°F In a small bowl whisk hoisin sauce, ginger and sesame oil.
• Spread sesame seeds in an even layer on waxed paper. With a pastry brush spread the hoisin mixture all over the tenderloins, roll in the seeds to coat.
• Place the tenderloins on the rack in a small roasting pan, tuck the small ends under. Roast for 15 minutes then turn over and roast until slightly pink in the center; about 15 minutes longer. The internal temperature should be 155°F.
• Place the tenderloins on a cutting board and let stand for 5 minutes, slice at an angle into thin slices.