5
1/4 cup plum sauce
1/4 cup hoisin sauce
1 tsp hot chili-garlic sauce, optional
1 pork tenderloin, about 375 g
generous pinch salt
generous pinch freshly ground black pepper
Preheat oven to 450F (230C). Place oven rack so it is in top third of oven. In a small bowl, stir plum sauce with hoisin and chili-garlic sauce, if using. Place tenderloin on a foil-lined baking sheet with shallow sides. Tuck under narrow end of tenderloin to prevent it from drying out. Sprinkle tenderloin with salt and pepper. Then very generously coat with plum sauce mixture.
Roast, uncovered, in top third of 450F (230C) oven until pork is fairly firm when pressed with a fork, from 25 to 30 minutes. Remove from oven and let stand about 5 minutes before slicing. Delicious with stir-fried veggies and steamed rice.
Calories 221, Protein 27.8g, Carbohydrates 17.3g, Fat 3.6g, Fibre 0.6g, Sodium 416mg.
An equal mix of plum and hoisin sauces give lean pork tenderloin a complex Chinois glaze - chili-garlic sauce turns up the heat.