Hoisin, a sweet and salty soybean-based sauce, is commonly used in Cantonese cooking and often paired with barbecued meats. Here, it’s brushed on lean pork tenderloin that’s broiled and served with brown rice and a quick carrot salad.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup hoisin sauce
- 2 tablespoons plus 1 teaspoon rice vinegar (not seasoned)
- 1/2 jalapeno pepper (seeded for less heat)
- 4 scallions, sliced
- Freshly ground pepper
- 1 3/4-pound pork tenderloin, trimmed
- Kosher salt
- 1 1/2 pounds frozen brown rice (about 5 cups)
- 4 ounces snow peas, trimmed and halved
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 tablespoon grated peeled ginger
- 2 teaspoons toasted sesame seeds
- 2 medium carrots, shredded
Instructions
- Preheat the broiler. Combine the hoisin sauce, 1 tablespoon vinegar, the jalapeno, half of the scallions and 1/4 teaspoon pepper in a blender or mini food processor and pulse until smooth. Transfer to a bowl. Slice the pork tenderloin in half lengthwise and place both pieces cut-side down on a baking sheet. Sprinkle with 1/4 teaspoon salt and brush with half of the hoisin sauce mixture. Broil until golden brown and just cooked through, 5 to 8 minutes. Set aside. Combine the frozen rice, snow peas, 1 tablespoon each olive oil and vinegar, the ginger, 1 teaspoon sesame seeds and 1/4 teaspoon salt in a microwave-safe bowl. Cover with plastic wrap and microwave until the rice is hot and the snow peas are tender, 6 to 8 minutes. Toss the carrots, the remaining scallions and 1 teaspoon each olive oil, vinegar and sesame seeds in a bowl. Thinly slice the pork; serve with the rice mixture, carrot salad and remaining sauce.
Nutrition Facts
| Calories | 480 |
| Total Fat | 11 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 47 milligrams |
| Sodium | 854 milligrams |
| Carbohydrates | 72 grams |
| Dietary Fiber | 7 grams |
| Protein | 25 grams |
Reviews
Made made our own rice and enjoyed it very much. Will try next time marinating the meat and cooking it on the grill. Definitely will try again.
I’m not usually a fan of hoisin sauce, but the tweaks here were nice. Everything came together very well and made for a nicely rounded dish. I did used my own cooked rice instead of frozen and sauteed the snow peas instead. A little extra time but worth the trouble.
Sooooo good!!! This is my second time making it and I just love it and so does my hubby. My little ones…not so much…but they don’t like much. This is staying in my rotation!
This was awesome! Although I never read what to do with the remaining sauce..hmm. We are only 2 older folks, so 1/2 of a tenderloin worked just fine, and plenty left over for another meal. The carrot salad was great, and I did add a bit of sesame oil to it, and more ginger than it called for. Will become a favorite in our book. Thanks Food Network!
Simple and easy. I didn’t have enough hoisin sauce so added some mango chutney. It was awesome!
I made this last night after seeing it in my newest Food Network Magazine and I absolutely loved it! I’m not a big veggie eater so I’ve been trying to add more to my diet and this was perfect! The only thing I’d do differently the next time I make it would be to make a double batch of the sauce.