Pork Tenderloin is a delicious & lean cut of meat you can cook and prepare several ways. Try grilling it with this sticky honey hoisin sauce and end up with a moist, flavourful dinner. We double the recipe making extra for leftovers the next day. Use it in a Vietnamese style sub adding in fresh bean sprouts, cilantro, cucumber, carrots and the leftover sauce, slice it thin and add it last minute to hot broth, or warm it in some leftover BBQ sauce.
Serve with a simple salad, roasted potatoes or fresh veggies.
- 1 Pork Tenderloin
- 1-2 tbsp oil
- ¼ cup hoisin sauce
- 1 tbsp ginger, fresh & minced
- 1 tbsp soy sauce
- 1 tbsp red wine vinegar (or sherry)
- 2 tsp honey
- 2-3 cloves garlic, minced
- salt & pepper
- In a bowl mix together hoisin sauce, ginger, soy sauce, red wine vinegar, honey and garlic. Set aside.
- In a skillet, heat oil over high heat. Season pork with salt & pepper. When the oil is ready quick sear your pork tenderloin on all sides.
- Brush pork with your sauce and grill over low heat on natural gas BBQ for about 15 minutes turning and basting as you go with more sauce. Grill for about 30 minutes or until a thermometer registers 170F (and a hint of pink remains).
- If you have leftover glaze discard.
- When done put your pork on a platter and tent it for at least 5-10 minutes before serving.