Sweet And Spicy Hoisin Glazed Pork Tenderloin Roast Recipes

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HOISIN-GLAZED PORK TENDERLOIN WITH SCALLION RICE, PONZU ROASTED GREEN BEANS & SPICY MAYO



Hoisin-Glazed Pork Tenderloin with Scallion Rice, Ponzu Roasted Green Beans & Spicy Mayo image

One of our favorite ways to add tons of flavor to any protein in mere minutes? Whipping up a delectable glaze. Here, we blend tangy, barbecue-like hoisin sauce with aromatic garlic powder, then pour the mixture over pork tenderloin in the last few minutes of roasting for deliciously sticky-sweet results. More of the glaze is drizzled over the pork just before serving for good measure; then, it's all paired with fluffy rice, ponzu roasted green beans, and spicy mayo. Now THAT'S what we call a winning dinner!

Provided by HelloFresh

Categories     main course

Time 35m

Number Of Ingredients 14

2 unit Scallions
6 ounce Green Beans
2 tablespoon Hoisin Sauce
1 teaspoon Garlic Powder
½ cup Jasmine Rice
12 ounce Pork Tenderloin
2 tablespoon Mayonnaise
1 teaspoon Sriracha
6 milliliters Ponzu Sauce
1 tablespoon Sesame Seeds
1 tablespoon Vegetable Oil
1 tablespoon Butter
Kosher Salt
Pepper

Steps:

  • • Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary. • In a small microwave-safe bowl, combine hoisin, ¼ tsp garlic powder (½ tsp for 4), and 1 TBSP water (2 TBSP for 4). (You'll use more garlic powder later.) Microwave until warmed through, 30 seconds.
  • • Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to low heat. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
  • • While rice cooks, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. • Transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.) TIP: For easy cleanup, line sheet with foil first.
  • • On opposite side of sheet from pork, toss green beans with a drizzle of oil, salt, and pepper. (For 4 servings, add green beans to a second baking sheet; roast pork on middle rack and green beans on top rack.) • Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. • In the last 3-5 minutes, remove sheet from oven; carefully pour half the hoisin glaze (save the rest for serving) over pork, turning to coat. Return to oven until glaze is tacky. • Transfer pork to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise.
  • • Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
  • • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds. • Divide rice, green beans, and pork between plates. Drizzle pork with remaining hoisin glaze; drizzle everything with as much sriracha mayo as you like. Top with scallion greens and as many remaining sesame seeds as you like. Serve.

Nutrition Facts : Calories 710 kcal, Fat 33 g, SaturatedFat 9 g, Carbohydrate 62 g, Sugar 14 g, Protein 34 g, Fiber 9 g, Cholesterol 140 mg, Sodium 640 mg

SWEET AND SPICY HOISIN GLAZED PORK TENDERLOIN ROAST



Sweet and Spicy Hoisin Glazed Pork Tenderloin Roast image

This is probably one of the best pork tenderloin dishes I have ever had!!! To keep the meat moist and tender, the tenderloins are first subjected to a salt bath or brining...then finished off on the barbecue with a sweet and spicy hoisin glaze.

Provided by Abby Girl

Categories     High Protein

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

2 pork tenderloin, trimmed
salt and pepper
vegetable oil
1 teaspoon vegetable oil
3 garlic, minced
1 teaspoon ginger, grated
1 teaspoon chili pepper flakes
1/2 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar

Steps:

  • Trim the tenderloin of all of the fat and silverskin.
  • Lay tenderloins on cutting board, flat side (side opposite where silverskin was) up. Using a dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely scored. Repeat with second tenderloin.
  • Disolve 3 T salt in 1-1/2 quarts cold water in a large container. Submerge tenderloins in brine and let stand at room temperature for 1 hour.
  • Remove tenderloins from brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick ends of 1 tenderloin matches up with thin end of the other. Tie the tenderloins together with kitchen twine, spacing evenly apart.
  • Brush roast with vegetable oil and season with pepper. Transfer 1/3 cup glaze to bowl for grilling, reserving remaining glaze for serving.
  • Clean and oil cooking grate. Heat all the burners to high, cover, and heat grill until hot, about 15 minutes. leave primary burner on high and turn off other burners.
  • Place roast on cooler side of grill, cover and cook until meat registers 115 degrees, 22 - 28 minutes, flipping and rotating halfway through cooking.
  • Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 - 6 minutes. Brush top of roast with amount 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 - 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.
  • Transfer roast to carving board, tent loosley with foil, and let rest for 10 minutes. Carefully remove twine and slice roast into 1/2" thick slices. Serve with remaining glaze.
  • Glaze: Heat oil is small saucepan over medium heat until shimmering. Add garlic, ginger, and pepper flakes; cook until fragrant, about 30 minutes. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Sauce can be done in advance.

Nutrition Facts : Calories 305.3, Fat 7.6, SaturatedFat 2.2, Cholesterol 110.1, Sodium 772.5, Carbohydrate 20, Fiber 1.4, Sugar 6.3, Protein 38

HONEY GLAZED PORK TENDERLOIN



Honey Glazed Pork Tenderloin image

Pork tenderloin basted with an Asian-style sauce. So easy and so good!

Provided by SAHMCOOK

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

⅓ cup honey
2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons sesame oil
2 tablespoons balsamic vinegar
2 (3/4 pound) pork tenderloins

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
  • Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
  • Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g

GLAZED SWEET AND SPICY PORK ROAST



Glazed Sweet and Spicy Pork Roast image

This is my own recipe. I think it's very good. It makes its own glaze as it cooks, not too sweet and not too spicy. I like to serve it with garlic mashed potatoes or twice baked potatoes.

Provided by Staten Island Slovak

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

one boneless pork loin roast (2 to 3 pounds)
3 tablespoons canola oil
1 tablespoon garlic powder
1 tablespoon cayenne pepper
2 tablespoons kosher salt
2 tablespoons ground black pepper
3 tablespoons dried rosemary leaves
1/3 cup of good maple syrup

Steps:

  • Place roast fat side down in a shallow metal pan or iron skillet.
  • Rub all surfaces of the roast with canola oil.
  • Combine all the dry ingredients together to make a rub. Note: I mortar and pestle the rosemary a little to break it apart and release the flavor. You can use more or less of these dry ingredients to taste or to your perference.
  • Apply the above to all surfaces of the roast. Rub them in well and return the roast to the pan fat side down.
  • Drizzle maple syrup over top of the roast and let it run down the sides. Try to coat the top and sides evenly. It's okay if the syrup runs down onto the pan surface.
  • Bake in a preheated 325F oven. Refer to a cookbook pork roasting chart to determine the exact baking time, depending on the weight of your roast. A 2 1/2 to 3 pound roast should take about 1 hour and 20 minutes to be done in a 325F oven.
  • After the roast is done, remove from the oven and let it rest for about 20 minutes or so while still in the pan. Then use a tablespoon to gather the thick fluid (glaze) from the bottom of the pan and spoon it over the top and sides of the roast.
  • Enjoy.

Nutrition Facts : Calories 95, Fat 5.6, SaturatedFat 0.5, Sodium 1747.6, Carbohydrate 11.9, Fiber 1.2, Sugar 8, Protein 0.5

SPICY PORK ROAST



Spicy Pork Roast image

I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 8-10 servings.

Number Of Ingredients 9

2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1-1/2 teaspoons ground mustard
1-1/2 teaspoons onion powder
1-1/2 teaspoons paprika
1 teaspoon rubbed sage
1/4 to 1/2 teaspoon cayenne pepper
1 boneless pork loin roast (3 to 3-1/2 pounds)

Steps:

  • Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 512mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

HOISIN PORK TENDERLOIN



Hoisin Pork Tenderloin image

In this ramen noodle recipe, ramen graduates from college-casual when served with saucy pork tenderloin. Our guests appreciate sitting down to this Asian-style meal. -Connie Keller, Lake Ozark, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup hoisin sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons sugar
3 garlic cloves, minced
Dash crushed red pepper flakes
1 pork tenderloin (1 pound)
1/4 cup water
2 tablespoons butter
2 packages (3 ounces each) ramen noodles or 2 cups hot cooked rice
Sliced green onions

Steps:

  • Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.

Nutrition Facts : Calories 458 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1010mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 1g fiber), Protein 28g protein.

SLOW-COOKED HOISIN PORK ROAST WITH GREEN ONIONS



Slow-Cooked Hoisin Pork Roast with Green Onions image

Yield Makes 6 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 5 1/2-pound boneless pork shoulder (about 6 1/2 pounds with bone), trimmed, tied to hold shape
3/4 cup hoisin sauce
3 bunches green onions, cut on diagonal into 1-inch pieces (about 6 cups)
1 teaspoon whole black peppercorns
1/4 cup Scotch whisky
3/4 cup (or more) water
Sliced green onions (for garnish)

Steps:

  • Preheat oven to 300°F. Heat oil in heavy large ovenproof pot over high heat. Add pork shoulder, fat side down; brown on all sides, turning often, about 12 minutes. Remove pot from heat. Spread hoisin sauce over pork; sprinkle with green onion pieces and peppercorns. Cover pot and place in oven. Cook until pork is very tender when pierced with fork, about 2 3/4 hours, adding water to pot by 1/4 cupfuls if mixture is dry.
  • Remove pot from oven. Transfer pork to cutting board and tent with foil. Let pork stand 20 minutes.
  • Meanwhile, spoon off fat from pan juices. Stir whisky and 3/4 cup water into juices; boil 2 minutes. Add more water by tablespoonfuls if sauce is too thick, or boil to reduce sauce if too thin.
  • Cut pork crosswise on slight diagonal into 1-inch-thick slices. Garnish with sliced green onions. Pour pan sauce over pork and serve.

SWEET AND SPICY ASIAN PORK TENDERLOIN IN THE INSTANT POT®



Sweet and Spicy Asian Pork Tenderloin in the Instant Pot® image

This recipe comes together in a snap, and it all cooks in the Instant Pot®! Make a rub that will give a hint of smokiness, cook your tenderloins in a matter of minutes, then finish with a glaze for drizzling and dipping that is Asian-inspired spicy and sweet!

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 8

Number Of Ingredients 17

2 teaspoons smoked paprika
1 teaspoon kosher salt
¼ teaspoon ground ginger
¼ teaspoon white pepper
2 (1 pound) pork tenderloins, silver skins removed
1 ¾ cups chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon avocado oil
½ cup no-sugar-added apricot preserves
2 teaspoons sambal oelek, or to taste
2 teaspoons grated fresh ginger
1 clove garlic, minced
1 teaspoon sesame oil
1 tablespoon cornstarch
1 teaspoon sesame seeds
1 tablespoon chopped fresh cilantro

Steps:

  • Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
  • Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
  • Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
  • Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
  • Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
  • Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
  • Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
  • Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 10.6 g, Cholesterol 50.4 mg, Fat 5.3 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 882.5 mg, Sugar 6 g

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At exactly 20 minutes, remove the pork from the brine and pat dry. Rub the pork all over with 1 tablespoon olive oil, followed by 1 teaspoon salt and 1 teaspoon freshly cracked pepper. Preheat oven to 425°F. Heat 1 tablespoon of oil in a heavy bottom skillet over medium high heat.
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ROASTED PORK TENDERLOIN WITH BLACKBERRY HOISIN SAUCE
Jun 10, 2014 - This Roasted Pork Tenderloin is simple to make, amazingly juicy and smothered in the best Blackberry Hoisin Ginger Glaze! It requires just 60 minutes start to finish and most of that time is hand's off cooking! Jun 10, 2014 - This Roasted Pork Tenderloin is simple to make, amazingly juicy and smothered in the best Blackberry Hoisin Ginger Glaze! It requires just 60 …
From pinterest.ca


HOISIN PORK TENDERLOIN RECIPE | MYRECIPES
Place pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Bake at 425° for 15 minutes. Sprinkle pork with sesame seeds; bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Place pork on a …
From myrecipes.com


RECIPE: HOISIN-GLAZED ROAST PORK WITH STIR-FRIED PEANUT NOODLES
Line a sheet pan with aluminum foil. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a large, high-sided pan, heat 1 tablespoon of oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 8 to …
From blueapron.com


ORANGE-HOISIN PORK TENDERLOIN | READY SET EAT
Step one. Heat oven to 400°F (205°C). In a large freezer bag add VH® Garlic Hoisin Sauce, VH® Lite Soya Sauce, orange juice, onions and fresh cilantro, blend well. Add tenderloins and marinate in the refrigerator for 30 minutes or overnight.
From readyseteat.ca


HOISIN PORK ROAST RECIPES ALL YOU NEED IS FOOD
Cover the slow cooker and cook the roast until fork-tender and an instant-read thermometer registers 160 degrees , 3 1/2 hours on high heat or 8 hours on low heat. Transfer the pork to a platter, cover with foil and let stand for 10 minutes. Pour the cooking liquid into a bowl and let stand for 10 minutes, then skim any fat from the surface.
From stevehacks.com


ISLAND GLAZED PORK TENDERLOIN - CREME DE LA CRUMB
2020-04-27 Place tenderloin in skillet and allow to brown for 3-4 minutes, turning the meat throughout to sear on all sides. Mix the glaze ingredients together and spread mixture over the tenderloin. Transfer to preheated oven and bake for about 20 minutes until cooked through. Cut tenderloin into 1-inch thick slices.
From lecremedelacrumb.com


PORK TENDERLOIN WITH HOISIN SAUCE GLAZE RECIPE | YUMMLY
Feb 17, 2016 - Pork Tenderloin With Hoisin Sauce Glaze With Hoisin Sauce, Ketchup, Soy Sauce, Minced Garlic, Sugar, Pork Tenderloin, Cilantro Leaves. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.ca


JUICY AND TENDER PORK TENDERLOIN RECIPE - EATWELL101
2022-01-06 3. In a skillet, heat 1 tablespoon olive oil over medium heat and sear the pork tenderloins until browned on all sides; about 3 to 5 minutes per side. Transfer the pork tenderloins to the prepared baking dish. 4. In a bowl, combine garlic, honey, soy sauce, mustard, Sriracha, and oil; whisk until well combined.
From eatwell101.com


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