Here's my take on a nearly 40 year old pork dish from Gourmet Magazine. The original recipe called for basting the pork tenderloins with used marinade. That's a huge no-no today, so I've updated the cooking technique to meet our current safety standards. I've tweaked the ingredients a bit to better suit my family's taste as well. We loved it... hope you do too.
Oven Roasted Hoisin Pork
- 2 pork tenderloins (approx 1 to 1.25 pounds each)
- 3/4 teaspoon ground ginger (a bit more if you like a lot of heat)
- 10 tablespoons low sodium soy sauce
- 2 tablespoons Mirin** (or sherry)
- 2 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1-2 scallions, sliced
- Preheat oven to 350F.
- To make the marinade mixture, whisk together the soy, mirin, sugar, honey, and hoisin (half of this recipe will be used to marinade the pork; the other half will be used later in the recipe.
- Trim silver skin and any excess fat from tenderloins and pat dry.
- Cut each tenderloin lengthwise, with the grain, into about 1-inch wide strips.
- Pour half the marinade mixture over the pork strips and refrigerate for an hour.
- After an hour, remove the pork from the used marinade; discard used marinade.
- Place marinaded pork strips on a rack suspended over a shallow pan and bake for 25-30 minutes until pork is cooked through.
- Simmer the unused reserved marinade and reduce slightly; brush several tablespoons of the reduced sauce onto the pork strips during the last 5 minutes of roasting.
- Add the sliced scallions to the remaining unused marinade and serve as a dipping sauce.
**Mirin is a Japanese sweet rice wine. It can be found in the Asian section of your grocery store. The label will specify 1% or 8% alcohol - either will work in this recipe.