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1 pork tenderloin, about 375 g
1/4 cup hoisin sauce
1 tbsp grated fresh ginger, or 1 tbsp bottled minced ginger
1 tsp sesame oil
2 tbsp sherry, or port
Preheat oven to 375F (190C). Line a shallow dish or pie plate that is just large enough to hold pork with foil. To prevent thin end of pork from drying out, tuck under loin. Stir hoisin with ginger, oil and sherry. Spoon half of mixture over pork, spreading to coat. Roast, uncovered, in centre of 375F (190C) oven for 10 minutes. Remove from oven and baste with any pan juices. Spread remaining hoisin mixture over pork. Return to oven and continue to roast, uncovered and basting after 10 minutes, until pork is glazed and feels fairly firm when pressed with a fork, from 15 to 20 more minutes. Remove pork to a cutting board. Let stand 5 minutes before slicing.
Calories 214, Protein 27.9g, Carbohydrates 10.5g, Fat 5.1g, Fibre 0.7g.
This tenderloin is an ideal dinner for spur-of-the-moment entertaining. Serve it with a veggie stir-fry and rice.