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