This easy, juicy, Asian inspired garlic hoisin pork tenderloin will make your weeknight dinner come together in a flash! A simple 5-ingredient marinade creates a flavor-bomb that will take your meal to the next level!
My fiance lovessss pork tenderloin! On the grill, slow cooked in a crock pot with potatoes and herbs, or in the oven with a simple glaze. Doesn’t matter, he’s down! Which turns out to be great for me because I can whip this meal up in 30-minutes and his tastebuds will think I’ve slaved away in the kitchen for hours!
Simple Hoisin Marinade
Pork is such a blank canvas! It’s the perfect vessel for bold, in-your-face flavors. In fact, it needs it! And I love pork tenderloin because it is so inexpensive (especially if you are a Costco shopper like me), but can still be the show-stopper to feed a crowd!
This marinade is just what the doctor ordered to pack a punch on the pork tenderloin. Just 5 ingredients, most of which you probably have in your fridge or pantry already, and you are halfway to an asian-inspired, delicious and juicy meal.
- Hoisin
- Garlic
- Ginger
- Honey
- Apple Cider Vinegar
It’s as simple as that. I add a little bit of red pepper flake to mine for some heat to counterbalance the sweet of the hoisin and honey, but it’s totally optional! Just let the pork marinate for 10 minutes, longer if you have time, and you are ready to start cooking!
30 Minute Meal
The power of a 30-minute meal will never go unappreciated! After a long day of work, or what seems like an even longer drive home, nothing is better than knowing you don’t have to be in the kitchen long to get dinner on the table. This is one of many reasons I love pork tenderloin. It’s SO easy and quick to make.
For the perfect, juicy tenderloin in just 30 minutes, all you need is a skillet and a sheet pan! Whenever I put any meat in the oven, I start by searing it in a cast iron pan first to get some color and caramelization, only about 2 minutes per side.
Next these bad boys go in the oven for just 15 minutes! And contrary to popular belief, you do not need to obliterate pork to cook it and kill all of the germs. Pork can, and should, be cooked to medium (about 145 degrees)! Anything more than that and you end up with sawdust!
After the pork serves its time in the oven, LET IT REST! Resting does two things: allows the pork to come up in temperature a few degrees (think residual heat) and also locks in the juices!
What Can I Serve This Pork Tenderloin With?
With such a strong flavor profile as hoisin, garlic, and ginger, it would be safe to stay in the asian realm. Simple steamed white rice and a medley of stir fry veggies would be perfect! But this entree can pair well with so much more:
- Garlic Mashed Potatoes
- Mashed Cauliflower
- Stir Fry Noodles
- Steamed Broccoli
- Baked Mac and Cheese
- Grilled Corn on the Cob
Whatever you pair it with, just know this garlic hoisin pork tenderloin will be the star of the meal. The sweet and salty asian flavors will have send your tastebuds on quite the adventure!
Garlic Hoisin Pork Tenderloin
Ingredients
- 2 1lb pork tenderloins
- salt and pepper
- ½ cup hoisin
- 2 tbsp minced garlic
- ½ tbsp grated ginger
- ¼ cup honey
- 2 tbsp apple cider vinegar
- 1 tsp red pepper flakes optional
- 1 tbsp olive oil for frying
Instructions
- Preheat the oven to 375°
- Season the pork tenderloin on all sides with salt and pepper
- In a large bowl or ziplock, mix together all of the remaining ingredients to create a marinade. Add in pork and coat on all sides. Let it marinate at least 10 minutes, up to 3 hours.
- Heat oil in a cast iron skillet or large pan on medium high heat. Remove tenteloin from marinade (reserving extra marinade) and sear the pork tenderloin on each side for 2-3 minutes or until browned.
- Place the tenderloin on a lined sheet pan and baste with remaining marinade. Place in the oven and cook for 15 minutes or until internal temperature reaches 140° for medium-rare, 145° for medium.
- Remove from oven and allow the tenderloin to rest for at least 10 minutes. Pork will raise about 5° degrees while resting.
- Slice and serve immediately.
