Marinated Pork Tenderloin
Published March 10, 1990
- Total Time
- 25 minutes, plus marination time
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons hoisin sauce
½ teaspoon five-spice powder
½ teaspoon minced garlic
1 tablespoon coarsely shredded ginger
2 tablespoons white wine
12 ounces pork tenderloin
Nutritional analysis per serving (2 servings)
9 grams carbs; 111 milligrams cholesterol; 256 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 1 gram fiber; 349 milligrams sodium; 36 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the hoisin, five-spice powder, garlic, ginger and wine in bowl large enough to hold pork.
- Step 2
Wash and dry the tenderloin and marinate in the hoisin mixture while you prepare the rest of the meal, or for up to a full day.
- Step 3
Remove pork from marinade, reserving marinade, and cut off thinner part of tenderloin. Heat broiler or stove-top grill, and cook all the tenderloin, allowing 10 to 12 minutes for the thicker part, and less than 10 minutes for the thinner.
- Step 4
Heat marinade. Slice tenderloin and spoon sauce over it.
Private Notes
Comments
For marinade, I doubled the ginger & garlic, added soy sauce, orange juice, sesame oil & rice wine vinegar. Marinated 24 hrs. Patted DRY & let sit on counter for 1.5 hrs. Seared on both sides, transferred to a 375 degree oven for 10 mins until internal temp reached 140. Rested tenderloin for 5 mins before slicing diagonally across the grain. Made a quick pan sauce by scraping brown bits off pan with water, let it simmer & patted cold tbsp butter, squeeze of lemon, soy sauce, S&P. Yum!!!!!!!!!!
I, too, use to follow this dictum ... until I figured out that the reused marinade would have the great benefit of "cooking." Thereby, hopefully, killing all microbes!! I haven't gotten sick in any fashion from using/cooking the reused marinade. Just my experience, strength, and hope!!
I doubled the recipe and used champagne vinegar instead, as I only have red wine in house. Doubled it and let it marinate 5 hours the first time, 8 hours the second time. Also, anything I do with a long soak that can be fit into a gallon ziploc bag, I do that and ensure every last bit of air is out of the bag to ensure the meat is completely bathed in marinade. This really benefits from a longer marination, truly. Next time, I'm using chicken breasts. I think it'd be great with stir fry.
No temperature listed? Thankfully another commenter listed what they did. Trying in the air fryer at 375 for 12 minutes, then check temp and continue if needed.
Use tinfoil and not parchment paper, which burns