Hoisin & Orange Pork Tenderloin


  • Prep Time5 mins
  • Total Time5 mins
  • Makes6 to 8 servings
*PLUS Marinating Time: 720 minutes, Roasting Time: 30 minutes


  • 2 garlic cloves

  • 1 tsp grated fresh ginger

  • 1 cup hoisin sauce

  • 1/3 cup soy sauce

  • 2 tbsp frozen concentrated orange juice

  • 2 tbsp brandy

  • 1 tbsp dark sesame oil

  • 1 tbsp sambal oelek

  • 2 pork tenderloins


  • Stir garlic with ginger, hoisin, soy, orange juice, brandy, sambal oelek and sesame oil. Prick pork in several places. Place in a large plastic bag. Pour in 1/3 of marinade. Seal with an elastic band as close to meat as you can. Pour remaining marinade into a small bowl and cover. Refrigerate both overnight.

  • Place oven rack in top third of oven. Preheat to 375F (190C). Place tenderloins on a foil-lined rimmed baking sheet. Tuck under narrow ends of tenderloins. Roast, uncovered, in top third of oven until an instant-read thermometer inserted into thickest part of meat reads 160F (70C), 30 to 40 min. Place pork in a large bowl. Microwave reserved marinade until warm. Pour over pork and turn to coat. Thickly slice. Arrange on a bed of chives on a platter. Sprinkle with sesame seeds, if you wish. Serve remaining sauce in a small bowl for dipping.

Nutrition (per serving)

Calories 205, Protein 22.3g, Carbohydrates 16.3g, Fat 5.1g.

According to the Chinese calendar, 2007 is the year of the pig. Pork tenderloin coated with a rich, dark hoisin glaze makes an ideal entree.