Honey Hoisin Pork Tenderloin

This pork tenderloin is so incredibly tender and full of flavor. It is the perfect solution to not having enough time to make an elaborate diner. You can even begin the marinating process the night before.


  • Hoisin sauce  ·  ¼ cup 
  • Honey, local  ·  2 tablespoons 
  • Vegetable Oil  ·  1 tablespoon 
  • Grated Garlic for brushing on loin  ·  1 teaspoon 
  • can Cooking Spray  ·  1 
  • Herbie's Chilli Flakes  ·  ¾ teaspoon 
  • Ginger, peeled and grated  ·  1 tablespoon 
  • Sesame Seeds  ·  1 tablespoon 
  • Pork Tenderloin, trimmed  ·  1 pound 
  • Garlic cloves, minced  ·  2 
  • Rice Wine Vinegar  ·  1 tablespoon 
  • Low-Sodium Soy Sauce  ·  2 tablespoons 
  • Green Onions, sliced  ·  2 tablespoons 


Combine the hoisin, 2 tablespoons of green onions, 2 tablespoons of soy sauce, rice wine vinegar, garlic, ginger and 1/2 teaspoon of red pepper flakes in a large zip-top bag; add pork to bag. Seal and marinade in refrigerator 2 hours, turning bag once.

Preheat oven to 425°.

Remove pork from bag, reserving marinade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan.

Roast at 425° for 15 minutes. Combine the grated garlic and vegetable oil and brush the tenderloin once or twice during the last few minutes of cooking.

Sprinkle pork with sesame seeds; bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Place pork on a cutting board; let stand 10 minutes. Cut into (1/2-inch-thick) slices.

Pour reserved marinade into a small saucepan, add the remaining 1 tablespoon of soy sauce; bring to a boil. Cook until reduced to desired consistency. Stir in the 2 tablespoons of honey. Spoon the sauce over the sliced tenderloin and garnish with the remaining green onions and red pepper flakes.

Caress Cuvée Blanc

Caress Cuvée Blanc

Caress Cuvée Blanc, as blended by Bill, is a White Châteauneuf-du-Pape, with a magnificent nose and delicious full mouth feel - an incredible breadth and depth of aroma and taste.