| Level: | Easy |
| Total: | 18 min |
| Prep: | 2 min |
| Cook: | 16 min |
| Yield: | 4 servings |
Ingredients
- 1 pound pork tenderloin
- 1 tablespoon toasted sesame oil
- Salt and pepper
- 4 medium garlic cloves, smashed
- 12 ounces green beans, cut into 1-inch lengths
- 1/4 cup dry sherry or shaoxing wine
- 1/4 cup hoisin sauce
- Toasted sesame seeds, for garnish, optional
- Thinly sliced green onions, for garnish, optional
- Steamed rice, for serving, if desired
Instructions
- Trim excess fat and silverskin from tenderloin. Cut into 1-inch pieces, pat with paper towels, rub with some sesame oil, and season with salt and freshly ground black pepper.
- Place a medium skillet over medium high heat, add 1 tablespoon sesame oil. When oil shimmers, add pork and cook until browned and cooked partially, about 2 to 3 minutes per side.
- Remove pork to a plate, return skillet to stove, and add garlic. When garlic is fragrant, add green beans and stir occasionally until browned, about 3 minutes. Add sherry and hoisin, stir to combine, and cook until beans are tender and sauce is reduced slightly and sherry smell is cooked off, about 4 minutes. Return pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with sesame seeds and green onions, if using, and serve over rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 312 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 27 g |
| Cholesterol | 74 mg |
| Sodium | 666 mg |
Reviews
Delicious family friendly meal. I doubled the recipe since I had 2 lbs of pork tenderloin. Served with Jasmine rice. Good flavor. Next time I will probably increase the amount of green beans.
Easy and yummy! Made it for dinner tonight and had it over calrose rice. No veggies added.
Made this tonight and loved it! Super fast, easy and healthy. I added julienned carrots, broccoli and cashews and it came out great!!!
I made this recipe last night. I had seen it on Aida’s show and just had to try it. It is so simple and great tasting. My husband and I loved it. The pork was really tender. It’s super easy too.
My husband LOVES any type of pork dish but is very picky about how it is prepared. (He does not like over cooked pork. After seeing Aida make this, I decided he would like it. It was EXCELLENT! I followed the recipe exactly and the pork came out perfectly prepared and juicy. The sauce added a nice Chinese flavor. I have since made this recipe a few more times and the only change I made was to cook the green beans just a smidge more. Other than that, I haven’t changed a thing. It is quick and easy and uses everyday ingredients.
Boring as written and factually wrong in preparation.
Do not fry in toasted sesame oil. It breaks down in high heat and is NOT a frying oil. Use it at the end for finishing and as a flavor enhancer only.
Cut pork in smaller spices and use Chinese 5 spice, salt and pepper & neutral oil. Fry in neutral oil later. Toss the sesame oil in the last minute with the meat so you don’t have to separately toast it. Take out of pan with all the meat for later addition.
Add grated or minced ginger to garlic in cooking oil to season. If you don’t want to add chili flakes to the sauce, add a few paper thin slices of hot chili to the vegetables as they cook.
To the finishing sauce, add fresh lime juice, red pepper flakes (if you haven’t used fresh chili, & some 5 spice. It is “blah” without any seasoning except as written.
With respect to the 12 ounces of green beans, use any combination of vegetables you have on hand – green beans, carrots, broccoli, chard, kale, cherry tomatoes, etc.
Do not fry in toasted sesame oil. It breaks down in high heat and is NOT a frying oil. Use it at the end for finishing and as a flavor enhancer only.
Cut pork in smaller spices and use Chinese 5 spice, salt and pepper & neutral oil. Fry in neutral oil later. Toss the sesame oil in the last minute with the meat so you don’t have to separately toast it. Take out of pan with all the meat for later addition.
Add grated or minced ginger to garlic in cooking oil to season. If you don’t want to add chili flakes to the sauce, add a few paper thin slices of hot chili to the vegetables as they cook.
To the finishing sauce, add fresh lime juice, red pepper flakes (if you haven’t used fresh chili, & some 5 spice. It is “blah” without any seasoning except as written.
With respect to the 12 ounces of green beans, use any combination of vegetables you have on hand – green beans, carrots, broccoli, chard, kale, cherry tomatoes, etc.
From start to finish it was on the table in less than an hour. Served with edadame, it look beautiful on the table. Not one morsel was leftover.
I was very impressed for how delicious this came out since the recipe was so simple. My boyfriend and I both loved it, and I will definitely make it again.
Here you go Michelle:
HOISIN SAUCE
4 tbl Soy sauce,(dark/light/usual)
2 tbl Peanut butter or black bean paste
1 tbl Honey or molasses
2 tsp White vinegar
1/8 tsp Garlic powder
2 tsp Sesame seed oil
20 drops Chinese-style hot sauce (Sriracha)
1/8 tsp Pepper
I place all ingredients in a jar and shake well. Keep refrigerated. Enjoy!
I’ve made other recipes using hoisin as the base for a sauce, and they can be overpoweringly hoisin-y, but this pleasantly was not. It had a good balance between the flavor of the jarred hoisin and the other additions to the recipe. The tenderloin was juicy and flavorful, and I’d definitely make this again, even though I’m not a huge fan of green beans.