This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
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
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)|
|1/4 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.
Serving size: 4 ounces pork
Amount Per Serving
|Calories 179||Calories from Fat 32|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 1g||3%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 2%||Iron 9%|
|Vitamin K 0 mcg||Potassium 537 mg|
|Magnesium 42 mg|