{"id":329910,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/hoisin-pork-tenderloin\/"},"modified":"2024-10-01T10:15:04","modified_gmt":"2024-10-01T15:15:04","slug":"hoisin-pork-tenderloin","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/hoisin-pork-tenderloin\/","title":{"rendered":"Hoisin Pork Tenderloin"},"content":{"rendered":"<p>When you\u2019re in the mood for a restaurant-style Asian dish, this hoisin pork tenderloin is just the thing to scratch that itch. It\u2019s simple to prepare, it looks polished (especially if you take a moment to arrange the pork artfully) and it tastes great. There are plenty of options for <a href=\"https:\/\/www.tasteofhome.com\/collection\/quick-pork-tenderloin-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/quick-pork-tenderloin-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">quick pork tenderloin meals<\/a>, but seriously: Pork tenderloin with hoisin sauce is a winner. Trust us on this one.<\/p>\n<h2>What is hoisin sauce?<\/h2>\n<p>Hoisin sauce is one of the dozen or so <a href=\"https:\/\/www.tasteofhome.com\/collection\/asian-sauces\/\" data-name=\"www.tasteofhome.com\/collection\/asian-sauces\/\" data-module=\"content engagement\" data-position=\"embedded links\">Asian sauces<\/a> we think everyone should keep in their pantry. Why? Because it\u2019s super versatile and so widely used in Chinese cuisine. It\u2019s thick, dark, savory and a little sweet. It\u2019s used variously as a condiment, a sauce ingredient and a sauce in its own right. Some have gone so far as to call it China\u2019s equivalent to ketchup. That doesn\u2019t do justice to either condiment, but it\u2019s not entirely wrong either.<\/p>\n<h2>Ingredients for Hoisin Pork Tenderloin<\/h2>\n<ul>\n<li><strong>Hoisin sauce:<\/strong> Sweet, savory hoisin sauce makes a fine glaze for pork, with or without added flavoring ingredients.<\/li>\n<li><strong>Soy sauce:<\/strong> The reduced-sodium soy sauce emphasizes the hoisin\u2019s savory notes, without a lot of added salt.<\/li>\n<li><strong>Sugar:<\/strong> The sugar in this recipe complements the sweetness of the hoisin itself, and it also helps with browning.<\/li>\n<li><strong>Garlic:<\/strong> Garlic brings a pungent, savory note to the glaze that helps ground it and balance out the sweetness.<\/li>\n<li><strong>Red pepper flakes:<\/strong> The moderate quantity of crushed red pepper flakes won\u2019t make the glaze especially hot, but it brings a nice added level of flavor.<\/li>\n<li><strong>Pork tenderloin:<\/strong> This tender, boneless cut of pork is perfect for quick meals.<\/li>\n<li><strong>Butter:<\/strong> Butter isn\u2019t an especially authentic Chinese ingredient, but it helps enrich and emulsify the sauce.<\/li>\n<li><strong>Ramen noodles or rice:<\/strong> Ramen noodles or rice provide the pork with an appropriate side dish.<\/li>\n<li><strong>Green onions:<\/strong> The sliced green onions bring a mildly savory onion flavor to the dish, and they&#8217;re also an eye-pleasing garnish.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Combine the flavorings<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052941\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hoisin-Pork-Tenderloin_TOHD24_57594_EricKleinberg_1.jpg?fit=700%2C1024\" alt=\"Taste Recipes Hoisin Pork Tenderloin photo of combining the hoisin, soy sauce, sugar, garlic and red pepper flakes in a small unheated saucepan.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 475\u00b0F. While the oven heats, combine the hoisin, soy sauce, sugar, garlic and red pepper flakes in a small unheated saucepan.<\/p>\n<h3>Step 2: Roast the pork<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052942\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hoisin-Pork-Tenderloin_TOHD24_57594_EricKleinberg_2.jpg?fit=700%2C1024\" alt=\"Taste Recipes Hoisin Pork Tenderloin photo of roasting the tenderloin. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the pork tenderloin on a greased rack set on a foil-lined 15x10x1-inch pan. Brush it with 1\/4 cup of the hoisin mixture, reserving the rest. Roast the tenderloin until a thermometer inserted into the thickest part of the pork reads 145\u00b0F, 15 to 20 minutes.<\/p>\n<h3>Step 3: Make the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052943\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hoisin-Pork-Tenderloin_TOHD24_57594_EricKleinberg_3.jpg?fit=700%2C1024\" alt=\"Taste Recipes Hoisin Pork Tenderloin photo making the sauce. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>While the pork cooks, stir the water into the remaining hoisin mixture, then bring it to a boil. Reduce the heat, and simmer the mixture, uncovered, for about five minutes, stirring occasionally. Remove the saucepan from the heat, and whisk in the butter. Keep the sauce warm.<\/p>\n<h3>Step 4: Prepare the rice or noodles<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052944\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hoisin-Pork-Tenderloin_TOHD24_57594_EricKleinberg_4.jpg?fit=700%2C1024\" alt=\"Hoisin Pork Tenderloin photo of preparing the rice.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLENIBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Remove the pork from the oven and let it stand for at least five minutes before slicing.<\/p>\n<p>If you&#8217;re serving the pork over rice, start your rice cooker before beginning the pork, or reheat leftover rice, and divide it between four bowls.<\/p>\n<p>If you&#8217;re serving it with ramen noodles, prepare the noodles according to the package directions, but leave out the flavor packet. Drain the noodles, and divide them between the bowls.<\/p>\n<h3>Step 5: Slice and serve the tenderloin<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052945\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hoisin-Pork-Tenderloin_TOHD24_57594_EricKleinberg_5.jpg?fit=700%2C1024\" alt=\"Taste Recipes Hoisin Pork Tenderloin photo of slicing and serving the tenderloin. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Slice the pork, arrange it over the noodles and drizzle the sauce over the top. Finish each portion with green onions.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052947\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hoisin-Pork-Tenderloin_TOHD24_57594_EricKleinberg_7.jpg?fit=700%2C1024\" alt=\"Taste Recipes Hoisin Pork Tenderloin photo of the finished recipe served on plates. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Hoisin Pork Tenderloin Variations<\/h2>\n<ul>\n<li><strong>Bring the garnishes:<\/strong> Preparing a range of extra garnishes brings this dish to a whole other level. Finely shredded carrot or daikon, julienne cucumbers or fresh bean sprouts are all good choices. So are toasted sesame seeds, crushed peanuts or sliced almonds. Fresh cilantro or torn basil leaves work well with these flavors too. Set out a range of garnishes in small bowls, and let everyone personalize their own dish.<\/li>\n<li><strong>Dial up the heat:<\/strong> A sprinkle of pepper flakes is a good starting point, but if you like your food hot, there\u2019s a lot of room to take it up a notch or two. Any <a href=\"https:\/\/www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-name=\"www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-module=\"content engagement\" data-position=\"embedded links\">chile peppers<\/a> you have on hand are probably fine, though Thai \u201cbird\u201d chilies and fresh or dried Chinese chiles are appropriate choices. For milder options, sweet chili sauce pairs well with hoisin as an addition to the sauce. A spoonful of <a href=\"https:\/\/www.tasteofhome.com\/article\/spicy-chili-crisp\/\" data-name=\"www.tasteofhome.com\/article\/spicy-chili-crisp\/\" data-module=\"content engagement\" data-position=\"embedded links\">chili crisp<\/a> added to each bowl is another good option.<\/li>\n<li><strong>Swap out the tenderloin:<\/strong> Pork tenderloin is a great cut, and because it\u2019s lean and boneless there\u2019s almost no waste. That said, there\u2019s no reason you can\u2019t swap it out for something else. Boneless, skinless chicken breast shares the same virtues, so that\u2019s the most direct substitute. If you\u2019ve splurged on a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/beef\/beef-tenderloin\/\" data-name=\"www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/beef\/beef-tenderloin\/\" data-module=\"content engagement\" data-position=\"embedded links\">beef tenderloin<\/a>, separate that long piece that runs down the side (the \u201cchain\u201d muscle) and use it this way for a second meal. Any other relatively small, tender cut can be used in a similar way. Bigger cuts (like a striploin) can be cubed and skewered for a similar effect.<\/li>\n<\/ul>\n<h2>How to Store Hoisin Pork Tenderloin<\/h2>\n<p>Any leftover glazed pork should be transferred to a food-safe container with a tight-fitting lid. Refrigerate the leftovers as soon as possible after the meal, with or without the accompanying noodles or rice. If you\u2019re short on containers, a zipper-seal bag will also work fine.<\/p>\n<h3>How long will hoisin-glazed pork tenderloin keep?<\/h3>\n<p>Leftover pork is reliably food safe for three to four days after it\u2019s cooked, as long as you get it into the fridge within an hour or so of your meal.<\/p>\n<h3>Can I make this dish ahead of time?<\/h3>\n<p>Pork tenderloin and hoisin sauce is not an ideal make-ahead dish, because it\u2019s definitely better when it\u2019s hot and fresh. That said, if you\u2019re pressed for time, you can do it. Leave the roasted tenderloin whole, rather than slicing it, and get it into the fridge as quickly as possible. Pack the glaze into a small storage container as well. When mealtime rolls around, reheat the tenderloin gently, like you&#8217;d <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-reheat-steak\/\" data-name=\"www.tasteofhome.com\/article\/how-to-reheat-steak\/\" data-module=\"content engagement\" data-position=\"embedded links\">reheat a steak<\/a>. Make the noodles as usual, warm up the glaze in your microwave, then slice and serve the pork.<\/p>\n<h2>Hoisin Pork Tenderloin Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052946\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hoisin-Pork-Tenderloin_TOHD24_57594_EricKleinberg_6.jpg?fit=700%2C1024\" alt=\"Taste Recipes Hoisin Pork Tenderloin photo of the finished recipe. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Is it safe to eat pork like this, when it\u2019s still pink?<\/h3>\n<p>The answer to that question is \u201cyes, but\u2026\u201d The USDA changed its guidance on pork several years ago, because commercially raised pork is very safe. It can be treated like beef, lamb or any other red meat. That means cooking to 145\u00b0, while it\u2019s still pink, is fine. A backyard hog that\u2019s been fed domestic food waste, or a wild hog harvested by a hunter, is riskier. There\u2019s some risk of trichinella or other parasites with those, so it\u2019s safer to cook them to 160\u00b0.<\/p>\n<h3>Why is my tenderloin so chewy at the edges?<\/h3>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/pork-loin-vs-pork-tenderloin\/\" data-name=\"www.tasteofhome.com\/article\/pork-loin-vs-pork-tenderloin\/\" data-module=\"content engagement\" data-position=\"embedded links\">Pork tenderloin<\/a> has very little fat and no bone, but there is a tough sheath of connective tissue along one side. That\u2019s called the silverskin, and it doesn\u2019t tenderize as it cooks. The best way to remove it is to slide the point of a thin, sharp knife underneath it. Slide the blade along the underside of the membrane, angled slightly upward, to the far end. That slight upward angle helps remove the membrane cleanly, with minimal loss of the edible pork.<\/p>\n<h3>Tenderloin is really skinny, how do I check its temperature with a thermometer?<\/h3>\n<p>You should be taking its temperature from the middle of the thicker end. Inserting from the side is dicey, because you probably don\u2019t know exactly where the thermometer\u2019s sensor is. Instead, insert it from the round end. The thermometer should slide in about half of its length. You can use either an instant-read <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-meat-thermometer\/\" data-name=\"www.tasteofhome.com\/collection\/best-meat-thermometer\/\" data-module=\"content engagement\" data-position=\"embedded links\">meat thermometer<\/a> or the leave-in kind, both work well. Just be aware that the leave-in kind actually conducts heat into the meat. You may need to pull it out and re-insert it in a slightly different spot to double-check your reading.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hoisin pork tenderloin shows that you don&#8217;t need a lot of fancy ingredients (or know-how) to make an Asian restaurant-style dish. This one comes together in less than 30 minutes, with a quick-roasted tenderloin and a five-minute sauce.<\/p>\n","protected":false},"author":8014,"featured_media":2107835,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305306,303971,304328,305271,304292,305487,304338,304390,303966,304368,303887,306848,304268,307307,307514,306297,307383,307409,304350,324623,304238,304016,304388,303994,304005,304150,303883,304403],"categories-v2":[309299,308500,308988,308984,308481,309216,308305,310796,308992,308761,308495,308745,308478,309603,259483,310342,310497,312156,310410,310437,309001,309177,339175,308579,308752,308528,308549,309434,308476,308812],"coauthors":[343387],"recommended_recipes":[{"post_title":"Pork Tenderloin Stew","post_link":"\/recipes\/pork-tenderloin-stew\/","post_image":"\/wp-content\/uploads\/2024\/08\/Pork-Tenderloin-Stew_EXPS_FT24_23330_JR_0806_1.jpg"},{"post_title":"Pork Tenderloin Sandwich","post_link":"\/recipes\/crispy-pork-tenderloin-sandwiches\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pork-Tenderloin-Sandwich_EXPS_TOHD24_69162_KristinaVanni_6.jpg"},{"post_title":"Parmesan Pork Tenderloin","post_link":"\/recipes\/parmesan-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Parmesan-Pork-Tenderloin_EXPS_CF2BZ20_27179_E12_05_2b.jpg"},{"post_title":"Honey Mustard Pork Tenderloin","post_link":"\/recipes\/honey-mustard-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2017\/09\/Honey-Mustard-Pork-Tenderloin_exps67197_SD2401789A08_08_1bC_RMS.jpg"},{"post_title":"Onion Pork Tenderloins","post_link":"\/recipes\/onion-pork-tenderloins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24159_QC10480D27B.jpg"},{"post_title":"Spinach Pork Tenderloin","post_link":"\/recipes\/spinach-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps26703_LR153742B09_11_4b.jpg"},{"post_title":"Cranberry Pork Tenderloin","post_link":"\/recipes\/cranberry-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2025\/01\/Cranberry-Pork-Tenderloin_EXPS_TOHD24_29223_JonathanMelendez_05.jpg"},{"post_title":"Hoisin Pork Wraps","post_link":"\/recipes\/hoisin-pork-wraps\/","post_image":"\/wp-content\/uploads\/2018\/01\/Hoisin-Pork-Wraps_EXPS_SCMBZS20_41425_B01_16_6b.jpg"},{"post_title":"Pork Tenderloin with Plum Sauce","post_link":"\/recipes\/pork-tenderloin-with-plum-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30847_CWX62211D29.jpg"},{"post_title":"Cinnamon Pork Tenderloin","post_link":"\/recipes\/cinnamon-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23064_RDS1338226D21B.jpg"},{"post_title":"Pork Tenderloin Florentine","post_link":"\/recipes\/pork-tenderloin-florentine\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Pork Tenderloin with Fruit Sauce","post_link":"\/recipes\/pork-tenderloin-with-fruit-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30609_CW943667D34B.jpg"},{"post_title":"Special Pork Tenderloin","post_link":"\/recipes\/special-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10113_QC10034C11.jpg"},{"post_title":"Asian Pork Tenderloin","post_link":"\/recipes\/asian-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Pork Tenderloin with Cream Sauce","post_link":"\/recipes\/pork-tenderloin-with-cream-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40258_CFT1437884D56A.jpg"},{"post_title":"Pineapple Pork Tenderloin","post_link":"\/recipes\/pineapple-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pineapple-Pork-Tenderloin_exps132861_THHC1998108B03_24_1bC_RMS-2.jpg"},{"post_title":"Southwest Pork Tenderloin","post_link":"\/recipes\/southwest-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2017\/09\/Southwest-Pork-Tenderloin_exps70928_SD143203C10_16_5b1_RMS.jpg"},{"post_title":"Sesame Pork Tenderloin","post_link":"\/recipes\/sesame-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Chinese Pork Tenderloin","post_link":"\/recipes\/chinese-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps41401_HC1597097D37.jpg"},{"post_title":"Hoisin-Glazed Pork","post_link":"\/recipes\/hoisin-glazed-pork\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40409_CFT1437882D45B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Hoisin-Pork-Tenderloin_EXPS_TOHD24_57594_EricKleinberg_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/hoisin-pork-tenderloin\/","name":"Hoisin Pork Tenderloin","datePublished":"2018-01-01","dateModified":"2024-10-01","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Hoisin-Pork-Tenderloin_EXPS_TOHD24_57594_EricKleinberg_7.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Hoisin pork tenderloin shows that you don't need a lot of fancy ingredients (or know-how) to make an Asian restaurant-style dish. This one comes together in less than 30 minutes, with a quick-roasted tenderloin and a five-minute sauce.","recipeIngredient":["1\/3 cup hoisin sauce","3 tablespoons reduced-sodium soy sauce","3 tablespoons sugar","3 garlic cloves, minced","Dash crushed red pepper flakes","1 pork tenderloin (1 pound)","1\/4 cup water","2 tablespoons butter","2 packages (3 ounces each) ramen noodles or 2 cups hot cooked rice","Sliced green onions"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine the flavorings","text":"Preheat the oven to 475\u00b0F. While the oven heats, combine the hoisin, soy sauce, sugar, garlic and red pepper flakes in a small unheated saucepan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hoisin-Pork-Tenderloin_TOHD24_57594_EricKleinberg_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roast the pork","text":"Place the pork tenderloin on a greased rack set on a foil-lined 15x10x1-inch pan. Brush it with 1\/4 cup of the hoisin mixture, reserving the rest. Roast the tenderloin until a thermometer inserted into the thickest part of the pork reads 145\u00b0F, 15 to 20 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hoisin-Pork-Tenderloin_TOHD24_57594_EricKleinberg_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the sauce","text":"While the pork cooks, stir the water into the remaining hoisin mixture, then bring it to a boil. Reduce the heat, and simmer the mixture, uncovered, for about five minutes, stirring occasionally. Remove the saucepan from the heat, and whisk in the butter. Keep the sauce warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hoisin-Pork-Tenderloin_TOHD24_57594_EricKleinberg_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare the rice or noodles","text":"Remove the pork from the oven and let it stand for at least five minutes before slicing. If you're serving the pork over rice, start your rice cooker before beginning the pork, or reheat leftover rice, and divide it between four bowls. If you're serving it with ramen noodles, prepare the noodles according to the package directions, but leave out the flavor packet. Drain the noodles, and divide them between the bowls.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hoisin-Pork-Tenderloin_TOHD24_57594_EricKleinberg_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Slice and serve the tenderloin","text":"Slice the pork, arrange it over the noodles and drizzle the sauce over the top. Finish each portion with green onions.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Hoisin-Pork-Tenderloin_TOHD24_57594_EricKleinberg_5.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 458 calories","fatContent":"17g fat (9g saturated fat)","cholesterolContent":"80mg cholesterol","sodiumContent":"1010mg sodium","carbohydrateContent":"45g carbohydrate (15g sugars","fiberContent":"1g fiber)","proteinContent":"28g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6875,"reviewCount":16,"worstRating":1,"bestRating":5},"recipeCuisine":"Asia","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RLSM"},"reviewBody":"Very nice recipe! Reduced sugar to   1 Tbs which was sufficiently sweet for our taste. Will definitely make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kathleen569"},"reviewBody":"This is a must-try recipe! Absolutely delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kellie421"},"reviewBody":"I had never used hoisin sauce before.  So glad I tried it.  We all enjoyed it and it will go in the rotation.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Karolina244"},"reviewBody":"Delicious!   So glad we found this recipe.  Not a fan of pork but this made recipe and sauce made it taste so good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-10-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Abigail997"},"reviewBody":"<p>My family and I liked this. I used one packet of ramen seasoning and saved the other one for something else. The pork loin I had was 24oz but the sauce was enough. I had to roast the pork for 45 minutes, 20 was not nearly long enough. Definitely use foil on the pan. I did not and the marinade burned onto the pan and I'm not sure I can save it. I didn't have green onions and skipped the red pepper flakes, but didn't miss them.  I will make this again for sure.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MaryBeth160"},"reviewBody":"<p>Loved the pork but found the ramen to be very bland.  Next time I would add one of the seasoning packets.  More sauce to them would make it a bit too sweet for my taste even though I reduced the sugar to 1 Tbsp.  Added some stir-fried carrots, cabbage, red bell pepper and zucchini to round it to a complete dish.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kim"},"reviewBody":"Great recipe, pork was excellent.  I added julienne carrots and edamame to round it out and will definitely be making again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-06-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Auntiebetty"},"reviewBody":"<p>High sodium!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PageRD"},"reviewBody":"The pork was moist and delicious, and the flavors in the sauce really make this dish pop. And it was easy to put together, which is always a plus with my hectic lifestyle.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LynneGraff"},"reviewBody":"When it\u2019s says preheat oven to 475 off the heat what does that mean ?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RobinThompson"},"reviewBody":"We loved it.  Cooked it in my air fryer with the rotisserie,  it came out great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shannondobos"},"reviewBody":"This is a quick and easy meal!  I made this exactly as written and loved the sauce and how it gives a nice caramelization to the outside of the tenderloin.   A great way to dress up ramen noodles.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KCTesterman"},"reviewBody":"Everyone in my family loved this. I braised the pork first for the time in the oven then I put it in the pressure cooker for the last bit of time. It was crispy on top and moist inside. The leftovers went in a bag with the reserve sauce for stir fry or sandwiches the next day. (I used a larger pork loin). Really easy and delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justmbeth"},"reviewBody":"Made this on a weeknight when I needed something quick.  Good flavors.  Hoisin is a big favorite in our house.  We double the recipe and had a bit larger tenderloin roast so it took longer than the stated 15-20 minutes to cook.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dacialeann"},"reviewBody":"This was delicious!  Who knew ramen could be this good? I chopped up asparagus and roasted it in the oven then  added it to the dish when I was ready to serve.  So good!  I had some leftover pork, so I added it to a salad the next day.  Will definitely make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"browns19fan"},"reviewBody":"Absolutely delicious.  Adding butter to the sauce really deepened the flavor.  Next time I'll break up the noodles before cooking them; no other changes, though.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"57594","romance_copy_dek":"Hoisin pork tenderloin shows that you don't need a lot of fancy ingredients (or know-how) to make an Asian restaurant-style dish. 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