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.