Sinfully Good Hoisin Marinated Pork Tenderloin

This recipe is really not so much born out of inspiration as it was out of leftoverization.  I had this really nice pork tenderloin and no particular plan for its glorification on the dinner plate.  The grocery store was having a sale, so I actually bought several of these and froze them for future  use.  Scrounging through the fridge, and looking that kimchi eye to eye, I realized I had the makings of something tasty possible.

Hoisin sauce is made from soy and wheat.  It is a rather thick sauce, almost like a paste.  It is sort of sweet, and for a long time, I assumed that there was fruit in it.  But that was before I read ingredient labels.  Now that I do read the labels, my life is so much more marinated with information.

I got so enthused with making this that I forgot to take pictures, and there were no leftovers except for sauce.  Number 1 son said I should not include a picture of the sauce because it looked like what his friend Luke puked up on our living room carpet once.  Ha, I scoff at puke. And since I am the one who has to clean it up most of the time, I declare that this looks nothing like what Luke left on the carpet.

(Hey! this blog is for fun, not profit!)

hoisin sauce

  • 1 pork tenderloin
  • Kimchi to serve on the side
  • 1 C  beer (whatever you like)
  • Marinade (below)


  • 3 T Hoisin sauce
  • 1 T fish sauce
  • 1 t soy sauce
  • 1 T rice wine or apple cider vinegar
  • 1 T sesame oil
  • 1 T minced garlic
  • 1 t sesame seeds
  • 2 t Five Spice powder
  • 1/4 t red pepper flakes

Mix the marinade ingredients and pour over tenderloin.  Let marinate for 1-4 hours.  Remove pork from marinade (reserve the marinade).  Brown the tenderloin on all sides in the olive oil, about 3 minutes per side. Put into a baking dish/casserole dish/ or cast iron frying pan (all the better if you browned your meat in this!).  Add 1 C beer and the rest of the marinade.  Cover with lid or foil.

Bake in a 350 oven for 10-15 minutes.

Remove and let rest for 10 minutes.
While it is resting, you should reduce the marinade separately by boiling it.
Cut tenderloin into slices.  Serve over rice. Drizzle marinade.  Put kimchi on the side.

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