Ingredients
- ¼ cup hoisin sauce
- 2 T. sliced green onions
- 2 T. low-sodium soy sauce
- 1 T. rice wine vinegar
- 2 garlic cloves, minced
- 1 (1-pound) pork tenderloin, trimmed
- Cooking spray
- 1 T. sesame seeds
Preparation
Step 1
Combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate 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. 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 cutting board; let stand 10 minutes. Cut into (½-inch-thick) slices.
Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to ⅓ cup (about 2 minutes); serve with pork.
I put this on the BBQ instead of in the oven and usually prepare double the amount of sauce. It is wonderful for dippping and for leftovers.