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!)

Recipe

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

Marinade

• 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.