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 livingroom 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!)
Here’s the picture (of the marinade):
1 pork tenderloin
(see previous blog post:What’s Going On? Kimchi)
2 T olive oil to brown the meat
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 fresh garlic
1 t fresh ginger (use the tube!)
1 t sesame seeds
2 t Chinese Five Spice Powder
¼ t red pepper flakes
While it is resting, you can reduce the marinade if you want it thicker by boiling it on the stovetop.