HOISIN-GLAZED PORK TENDERLOIN WITH SCALLION RICE, PONZU ROASTED GREEN BEANS & SPICY MAYO
One of our favorite ways to add tons of flavor to any protein in mere minutes? Whipping up a delectable glaze. Here, we blend tangy, barbecue-like hoisin sauce with aromatic garlic powder, then pour the mixture over pork tenderloin in the last few minutes of roasting for deliciously sticky-sweet results. More of the glaze is drizzled over the pork just before serving for good measure; then, it's all paired with fluffy rice, ponzu roasted green beans, and spicy mayo. Now THAT'S what we call a winning dinner!
Provided by HelloFresh
Categories main course
Time 35m
Number Of Ingredients 14
Steps:
- • Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary. • In a small microwave-safe bowl, combine hoisin, ¼ tsp garlic powder (½ tsp for 4), and 1 TBSP water (2 TBSP for 4). (You'll use more garlic powder later.) Microwave until warmed through, 30 seconds.
- • Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to low heat. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
- • While rice cooks, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. • Transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.) TIP: For easy cleanup, line sheet with foil first.
- • On opposite side of sheet from pork, toss green beans with a drizzle of oil, salt, and pepper. (For 4 servings, add green beans to a second baking sheet; roast pork on middle rack and green beans on top rack.) • Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. • In the last 3-5 minutes, remove sheet from oven; carefully pour half the hoisin glaze (save the rest for serving) over pork, turning to coat. Return to oven until glaze is tacky. • Transfer pork to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise.
- • Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
- • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds. • Divide rice, green beans, and pork between plates. Drizzle pork with remaining hoisin glaze; drizzle everything with as much sriracha mayo as you like. Top with scallion greens and as many remaining sesame seeds as you like. Serve.
Nutrition Facts : Calories 710 kcal, Fat 33 g, SaturatedFat 9 g, Carbohydrate 62 g, Sugar 14 g, Protein 34 g, Fiber 9 g, Cholesterol 140 mg, Sodium 640 mg
SWEET AND SPICY HOISIN GLAZED PORK TENDERLOIN ROAST
This is probably one of the best pork tenderloin dishes I have ever had!!! To keep the meat moist and tender, the tenderloins are first subjected to a salt bath or brining...then finished off on the barbecue with a sweet and spicy hoisin glaze.
Provided by Abby Girl
Categories High Protein
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim the tenderloin of all of the fat and silverskin.
- Lay tenderloins on cutting board, flat side (side opposite where silverskin was) up. Using a dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely scored. Repeat with second tenderloin.
- Disolve 3 T salt in 1-1/2 quarts cold water in a large container. Submerge tenderloins in brine and let stand at room temperature for 1 hour.
- Remove tenderloins from brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick ends of 1 tenderloin matches up with thin end of the other. Tie the tenderloins together with kitchen twine, spacing evenly apart.
- Brush roast with vegetable oil and season with pepper. Transfer 1/3 cup glaze to bowl for grilling, reserving remaining glaze for serving.
- Clean and oil cooking grate. Heat all the burners to high, cover, and heat grill until hot, about 15 minutes. leave primary burner on high and turn off other burners.
- Place roast on cooler side of grill, cover and cook until meat registers 115 degrees, 22 - 28 minutes, flipping and rotating halfway through cooking.
- Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 - 6 minutes. Brush top of roast with amount 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 - 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.
- Transfer roast to carving board, tent loosley with foil, and let rest for 10 minutes. Carefully remove twine and slice roast into 1/2" thick slices. Serve with remaining glaze.
- Glaze: Heat oil is small saucepan over medium heat until shimmering. Add garlic, ginger, and pepper flakes; cook until fragrant, about 30 minutes. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Sauce can be done in advance.
Nutrition Facts : Calories 305.3, Fat 7.6, SaturatedFat 2.2, Cholesterol 110.1, Sodium 772.5, Carbohydrate 20, Fiber 1.4, Sugar 6.3, Protein 38
HOISIN-GLAZED TENDERLOIN
From the Jan/Feb 2008 issue of Health magazine. I doubled the sauce and have posted the recipe that way. I also used jarred minced ginger and garlic even though the original recipe called for fresh. The recipe calls for beef tenderloin steaks (filet mignon) but DH and I agree that probably any type of beef could be used.
Provided by bojmom
Categories Meat
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients (through garlic) in a small bowl.
- Sprinkle steaks with salt.
- Heat large skillet coated with cooking spray over medium-high heat.
- Add steaks and cook for 3 minutes on each side or until desired degree of doneness.
- Remove steaks from pan.
- Pour hoisin mixture into pan and return steaks to pan.
- Cook an additional 10 seconds, tossing well to coat.
- Serve with white rice.
Nutrition Facts : Calories 40.5, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.5, Sodium 404.2, Carbohydrate 8.2, Fiber 0.6, Sugar 4.5, Protein 0.7
HOISIN GLAZED PORK
This taste just like the BBQ pork that the Asian market in our area sells. Believe the original recipe may have come from Cooking Light.
Provided by Debbwl
Categories Pork
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grill.
- Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.
- Slice pork lengthwise, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes before cutting.
GLAZED SWEET AND SPICY PORK ROAST
This is my own recipe. I think it's very good. It makes its own glaze as it cooks, not too sweet and not too spicy. I like to serve it with garlic mashed potatoes or twice baked potatoes.
Provided by Staten Island Slovak
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place roast fat side down in a shallow metal pan or iron skillet.
- Rub all surfaces of the roast with canola oil.
- Combine all the dry ingredients together to make a rub. Note: I mortar and pestle the rosemary a little to break it apart and release the flavor. You can use more or less of these dry ingredients to taste or to your perference.
- Apply the above to all surfaces of the roast. Rub them in well and return the roast to the pan fat side down.
- Drizzle maple syrup over top of the roast and let it run down the sides. Try to coat the top and sides evenly. It's okay if the syrup runs down onto the pan surface.
- Bake in a preheated 325F oven. Refer to a cookbook pork roasting chart to determine the exact baking time, depending on the weight of your roast. A 2 1/2 to 3 pound roast should take about 1 hour and 20 minutes to be done in a 325F oven.
- After the roast is done, remove from the oven and let it rest for about 20 minutes or so while still in the pan. Then use a tablespoon to gather the thick fluid (glaze) from the bottom of the pan and spoon it over the top and sides of the roast.
- Enjoy.
Nutrition Facts : Calories 95, Fat 5.6, SaturatedFat 0.5, Sodium 1747.6, Carbohydrate 11.9, Fiber 1.2, Sugar 8, Protein 0.5
SWEET GLAZED PORK ROAST
I really like pork that has a sweet taste, so one day when I was looking for something to make for diner, and came across some preserves that my mom had canned, a little light went on! Make some candied sweet potatoes, a green salad, and some warm, toasty french bread, and you've got a meal that would satisfy any sweet tooth.
Provided by Kellie2
Categories Pork
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees.
- In a small bowl, mix marmalade/preserves with apple juice.
- Spray a (n) 9x13 pan with Pam, and coat the bottom of the pan with some of the glaze.
- Place the tenderloin in the pan, and pour the rest of the glaze over the tenderloin.
- Cover the pan loosely with foil, and cut several small slits in the foil to allow the steam to escape.
- Bake for 30 minutes per pound (90 min total for a 3 pound roast), basting every 30 minutes.
- Remove the foil after the last basting, and cook uncovered for the last 30 minutes.
- For well done pork, the thermometer should read 170 degrees.
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