Pan-Seared Pork Tenderloin with Hoisin-Sriracha Glaze
Tender and flavorful, pork tenderloin is really versatile when it comes to using it in different recipes. I prepared this Hoisin-Sriracha Glaze on a whim and it sure adds a jolt of flavor, and you can adjust the heat by reducing the Sriracha.
- 1 Pork tenderloin (about 1- 1 1/2 pounds)
- 2 tsp. hot chili oil
- 2 tsp. olive oil
- Salt and pepper
- 3 Tbsp. Hoisin sauce
- 1 Tbsp. soy sauce
- 2 tsp. Sriracha sauce
- 1 Tbsp. fresh lime juice
- 1/2 tsp. sesame oil
- 1 clove garlic, pressed
Preparation time 10mins
Cooking time 40mins
Adapted from foodandfact.com
Preheat oven to 375 degrees. Season pork tenderloin with salt and pepper. In a cast iron skillet, heat olive and chili oils to a shimmer. Add whole tenderloin and sear on medium-high heat on all sides until well-browned.
Transfer pan to the pre-heated oven and continue to cook until the internal temperature of the pork reaches about 140 degrees (about 12-15 minutes).
Meanwhile, make the glaze by combining the Hoisin sauce, soy sauce, Sriracha, lime juice, sesame oil and crushed garlic. Once the meat reaches 140 degrees, baste all sides generously with the glaze and return the pan to the oven for a few minutes more. Remove the meat when the internal temperature reaches 150 degrees. Tent with foil and allow it to sit for about 10 minutes before slicing. Enjoy! For detailed instructions with photos visit my blog Apron Strings and Tasty Things at www.foodandfact.com