Zesty Pork Tenderloin

Zesty Pork Tenderloin

Filed under: Cooking — dawntexas @ 4:04 am Edit This

I love preparing pork tenderloin. When done well, it is tender and juicy. It’s one of the simplest roasts for me to prepare. I have had great luck getting it cooked so that it’s moist and tasty. When I saw the recipe for this pork tenderloin on Eat Better America, it caught my attention, and decided to give it a try.

I am not a huge ketchup fan, so that was a knock against this recipe, to be honest. I dutifully prepared the marinade and let the roast marinate all day. It smelled yummy when I opened the marinade bag, and I loved the smell of the garlic as it hit my nose.

I could smell the aroma as it cooked, and when it was done, it tasted as good as it smelled. It did have a vaguely sweet, citrusy flavor, but that was due to the Hoisin sauce. EatBetter america says of the Hoisin sauce:

Hoisin sauce, often referred to as “Chinese barbecue sauce,” fuels an explosion of flavor from soy sauce, garlic, chili peppers and various spices. Get it in the Asian foods aisle. Recipe is from http://www.eatbetteramerica.com

So, without further delay, here is the recipe:

Zesty Pork Tenderloin

prep time: 5 minutes

start to finish: 1 Hr 35 Min

makes 6 servings

Ingredients

1/4cup ketchup

1tablespoon sugar

1tablespoon dry white wine or water

1tablespoon hoisin sauce

1clove garlic, finely chopped

2small pork tenderloins (1 1/2 lb)

1. In heavy-duty resealable food-storage plastic bag, mix all ingredients except pork. Add pork, turning to coat with marinade. Seal bag; refrigerate at least 1 hour but no longer than 24 hours to marinate
2. Heat oven to 425°F. Remove pork from marinade; discard marinade. Place pork on rack in shallow roasting pan. Roast uncovered 27 to 29 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F