Asian Pork Tenderloin

Serves: 3

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
221 5 2 26 1 492 17 5

recipe ingredients
1/4 cup plum sauce
1/4 cup hoisin sauce
1 tsp. hot chili garlic sauce
12 ounce pork tenderloin, ready to cook

recipe directions
Preheat oven to 450*F. Place oven rack in top third of oven. Combine sauces in a small bowl. Place tenderloin on a foil-lined baking sheet with shallow sides, and tuck under narrow end of tenderloin to prevent it from drying out. Sprinkle tenderloin with salt and pepper. Generously coat with plum sauce mixture.

Roast, uncovered, about 20 to 25 minutes, or until tenderloin is done. Remove from oven and let stand about 5 minutes before slicing and serving.


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Posts By 3FC
  • Taz

    The pork chops were great. The chili sauce gave it a nice bite to the chops. Very simple.

  • hazeleyes

    450 may be way to hot for delicate pork. I found this online, it has enabled me to cook perfect succulent pork roasts. Small loins need even more care.

    About 30
    minutes before you plan to start roasting, take the pork loin out of the fridge
    and let it sit at room temperature.

    Preheat oven to 450°F.

    In a small bowl, combine the oil, garlic, salt, pepper and herbs and mix until a paste forms.

    Dry the pork
    loin with paper towels and rub it all over with the seasoning paste. Then set it
    on a rack in a shallow roasting pan. Insert a meat thermometer on a slight angle
    into the very center of the roast. If you’re using the
    digital kind with a temperature alert function (compare prices), set it to 135°F and transfer it to the oven.

    Roast for 15 minutes, then
    turn the oven temperature down to 300°F. Let the loin continue roasting for
    another 30-40 minutes or until the internal temperature reaches

    Take the roast out of the oven and cover it with foil. Let it rest 10 to 15 minutes,
    during which time the roast’s internal temperature will cruise up to around
    140°F at which point it is ready to slice and serve.

    (“marinating” always dries out meat because only the salt penetrates and drives out the meat’s moisture. Other ingredients flavor only the surface.