Recipe: Pork Tenderloins with Spicy Hoisin Sauce

Pork Tenderloins with Spicy Hoisin Sauce

Organizational tip: Marinate the pork tenderloins overnight, if time permits, then cook them at one time. Reserve two of the cooked tenderloins and 1/2 cup of Spicy Hoisin Sauce, covered and chilled, for the sandwiches. Or, to make hot sandwiches, marinate the two tenderloins for an extra night and cook them as directed below just before making the sandwiches.

1 cup prepared hoisin sauce (about one 12.7-ounce jar)
1/3 cup water
2 tablespoons rice wine vinegar
1 jalapeno pepper, seeds removed and finely chopped
1 teaspoon red pepper flakes
6 cloves garlic, crushed
2 tablespoons peeled and finely chopped fresh ginger, about a 1-inch piece
3 to 4 pork tenderloins, weighing 3 pounds total
2 tablespoons canola oil (divided)

In bowl, whisk together hoisin sauce, water, vinegar, jalapeno, red pepper flakes, garlic and
ginger until combined.

Marinate pork tenderloins, for several hours or overnight in fridge, with 3/4 cup of hoisin mixture, turning occasionally. Cover and chill remaining 1 cup (about) of hoisin mixture.

Preheat oven to 450 degrees.

Pour 1 tablespoon oil into large skillet and heat until hot but not smoking. Brown two tenderloins in pan, then transfer to large roasting pan coated with vegetable oil spray. Wipe skillet clean, add remaining 1 tablespoon of oil and repeat process with remaining 2 tenderloins.

Bake tenderloins, evenly spaced and in single layer, for 20 to 30 minutes, until internal temperature registers 160 degrees at thickest part.

Alternatively, pork may be grilled until internal temperature registers 160 degrees at thickest part.

Let pork rest 5 minutes before slicing. Serve pork with reserved hoisin mixture on side.

Makes 8 servings
rec.food.cooking/Neris/2001