Hoisin & Orange Pork Tenderloin

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5 min


6 to 8 servings

* PLUS Marinating Time: 720 minutes, Roasting Time: 30 minutes


  • 2 garlic cloves
  • 1 tsp grated fresh ginger
  • 1 cup hoisin sauce
  • 1/3 cup soy sauce
  • 2 tbsp frozen concentrated orange juice
  • 2 tbsp brandy
  • 1 tbsp dark sesame oil
  • 1 tbsp sambal oelek
  • 2 pork tenderloins


  • Stir garlic with ginger, hoisin, soy, orange juice, brandy, sambal oelek and sesame oil. Prick pork in several places. Place in a large plastic bag. Pour in 1/3 of marinade. Seal with an elastic band as close to meat as you can. Pour remaining marinade into a small bowl and cover. Refrigerate both overnight.
  • Place oven rack in top third of oven. Preheat to 375F (190C). Place tenderloins on a foil-lined rimmed baking sheet. Tuck under narrow ends of tenderloins. Roast, uncovered, in top third of oven until an instant-read thermometer inserted into thickest part of meat reads 160F (70C), 30 to 40 min. Place pork in a large bowl. Microwave reserved marinade until warm. Pour over pork and turn to coat. Thickly slice. Arrange on a bed of chives on a platter. Sprinkle with sesame seeds, if you wish. Serve remaining sauce in a small bowl for dipping.

Nutrition (per serving)

  • Calories
  • 205,
  • Protein
  • 22.3 g,
  • Carbohydrates
  • 16.3 g,
  • Fat
  • 5.1 g,

According to the Chinese calendar, 2007 is the year of the pig. Pork tenderloin coated with a rich, dark hoisin glaze makes an ideal entree.