Hoisin Pork Tenderloin with Asian Carrot Salad
WARNING-
This recipe might disappear. We've made it off and on over the years and while it's perfectly dine, the pork is seriously lacking in flavor. The hoisin just sits on the outside and most of the time, runs off. I might repost this with just the slaw recipe though because we'll eat that all anytime. We might try this with lemongrass pork or some other pork recipe.
From Epicurious and Bon Appetit
1/3 c. hoisin sauce
1 tbs soy sauce
2 1-pound pork tenderloins, trimmed
2 c. pre-shredded carrots
6 green onions, thinly sliced (optional, see my toddler review below)
1 c. purchased broccoli slaw (or shredded broccoli stalks)
1/4 c. Asian toasted sesame salad dressing
Preheat oven to 450°F. Place rack in 13x9x2- inch baking pan. Add enough water to reach depth of 1/4 inch (it should not touch rack). Stir hoisin and soy sauce in small bowl; brush thickly all over pork. Arrange pork on rack in pan. Pour any remaining sauce over.
Roast pork until thermometer inserted into center registers 145°F, about 30 minutes. Transfer pork to cutting board. Cover loosely with foil; let rest 10 minutes (internal temperature will rise slightly).
Meanwhile, toss carrots and all remaining ingredients in large bowl.
Thinly slice pork on slight diagonal. Arrange on platter. Drizzle with any juices from board. Serve with carrot salad.
Toddler review-All three toddlers approved of this meal, some had seconds on meat and veggies. We even ran out of hoisin some time ago and we made a really good substitute. I left out the green onions by accident and the slaw was still very tasty. I think I'll make this change from now on since one of the toddlers doesn't like raw onions or scallions.
This recipe might disappear. We've made it off and on over the years and while it's perfectly dine, the pork is seriously lacking in flavor. The hoisin just sits on the outside and most of the time, runs off. I might repost this with just the slaw recipe though because we'll eat that all anytime. We might try this with lemongrass pork or some other pork recipe.
From Epicurious and Bon Appetit
1/3 c. hoisin sauce
1 tbs soy sauce
2 1-pound pork tenderloins, trimmed
2 c. pre-shredded carrots
6 green onions, thinly sliced (optional, see my toddler review below)
1 c. purchased broccoli slaw (or shredded broccoli stalks)
1/4 c. Asian toasted sesame salad dressing
Preheat oven to 450°F. Place rack in 13x9x2- inch baking pan. Add enough water to reach depth of 1/4 inch (it should not touch rack). Stir hoisin and soy sauce in small bowl; brush thickly all over pork. Arrange pork on rack in pan. Pour any remaining sauce over.
Roast pork until thermometer inserted into center registers 145°F, about 30 minutes. Transfer pork to cutting board. Cover loosely with foil; let rest 10 minutes (internal temperature will rise slightly).
Meanwhile, toss carrots and all remaining ingredients in large bowl.
Thinly slice pork on slight diagonal. Arrange on platter. Drizzle with any juices from board. Serve with carrot salad.
Toddler review-All three toddlers approved of this meal, some had seconds on meat and veggies. We even ran out of hoisin some time ago and we made a really good substitute. I left out the green onions by accident and the slaw was still very tasty. I think I'll make this change from now on since one of the toddlers doesn't like raw onions or scallions.
Comments
Post a Comment