Hoisin Pork With Hot Mustard – a delicious recipe with hoisin sauce, white wine vinegar, sugar, soy sauce, spice, pork tenderloin. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small bowl, mix hoisin sauce, vinegar, sugar, soy sauce, and Chinese five spice, if using. Rinse pork and pat dry; place in a heavy 1-gallon zip-lock plastic bag. Add half the hoisin mixture, seal bag, and gently rotate to coat pork with marinade. Chill at least 1 hour or up to 1 day. Cover and chill remaining marinade.
2
Lift pork from marinade (discard used marinade) and set on a rack in a foil-lined 9- by 13-inch baking pan. Bake in a 425u00b0 regular or convection oven for 20 minutes. Baste with reserved marinade and continue roasting, basting occasionally, until a thermometer inserted into center of tenderloin reaches 155u00b0, 20 to 30 minutes longer. Let rest at least 5 minutes.
3
Slice pork thinly across the grain and arrange on a platter. Garnish with cilantro sprigs, if using. Serve warm or cool, with hot mustard for dipping.
4
Hot Mustard: In a small bowl, mix 3 tablespoons dry mustard with 2 tablespoons cold water. Let stand about 5 minutes. Stir in1 teaspoon Asian sesame oil. Makes about 3 tablespoons.
93
kcal
Calories
4
g
Fat
8
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup prepared hoisin sauce, 2 tablespoons white wine vinegar, 2 tablespoons sugar, 1 tablespoon soy sauce, and more.
Yes, Hoisin Pork With Hot Mustard falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
