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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten. Premier Japan makes gluten-free hoisin sauce.

"I've been on a diet for two weeks and all I've lost is two weeks."
-Totie Fields, Actress

The refrigerator light goes on...

When preparing pork tenderloin it helps to take the smaller "tail" end and tuck it underneath itself, making the roast a more uniform size. This helps keep the thinner end from overcooking and drying out.

Pork Tenderloin

Dollar for dollar this is one of the best cuts of meat going.  Pork tenderloin is lean and flavorful.  You can roast it, braise it, grill it, or cut it into medallions for small filets – almost anything.  This recipe can be doubled for two tenderloins since in most grocery stores they are sold in 2 packs, with each tenderloin in the pack being about a pound.  Ask the butcher if you want only one.  

There will be a variable amount of fat and I trim this carefully.  Most important is the silverskin.  This is a thin layer of fascia at the head of the tenderloin on one side.  It has to be trimmed because it is tough and fibrous.  

Lay the tenderloin on the cutting board with the silverskin side up.  Press gently on the top to flatten the meat.  Slip the point of your filet knife under the fascia and cut toward the end of the tenderloin.  Keep the pressure slightly upward and the silverskin will easily cut away from the meat.  

Quickie Hoisin Glazed Pork Tenderloin

Servings = 4 | Serving size =4 ounces pork

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3,4,5.

This recipes does make good leftovers.

Serve with Coconut Rice or Brown Rice

AND

Serve with Minted Peas or Bok Choy Slaw

1 lb	pork tenderloin (well trimmed)
1/4 cup	hoisin sauce or gluten-free hoisin sauce
1 Tbsp	fresh ginger (grated)
1 tsp	low sodium soy sauce or gluten-free tamari sauce
1 tsp	rice wine vinegar
2 Tbsp	dijon mustard (or hot chinese mustard)
1/8 tsp	salt
1/2 cup	water
1/4 tsp	fresh ground black pepper
	spray canola oil

Mix together the hoisin, ginger, soy, vinegar, mustard and salt together in a small bowl.

Place the tenderloin in a zipper bag and pour about half of the marinade over it. Seal the bag and marinate at least overnight. Place the remaining marinade in the refrigerator.

When you are ready to cook the pork, preheat the oven to 375°F and line a broiler pan with aluminum foil. Place the water in the bottom of the pan and lightly spray the broiling surface with canola oil.

Place the pork on the broiler pan and season with pepper to taste. Cook for 30 minutes, or until the pork reaches an internal temperature of 160°F degrees. Baste with the remaining marinade about half way through.

Remove the pork to a cutting board and let it rest for about 5 minutes before slicing.