| We love pork tenderloin but I was getting tired of my
honey mustard recipe. I adopted this recipe from one that actually
called for chicken wings instead of pork. I thought the sauce was a
little tangy for my family's taste so, halfway through a bottle of beer, I
added some of it. The reviews were excellent, this will be a keeper
at our house.
1/2 cup soy sauce
juice of one orange
juice of 1/2 lime
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup rice wine vinegar
1/2 cup light brown sugar
1/3 cup beer
1 T. sesame oil
1 t. red chili flakes
4 garlic cloves, halved
1-inch piece of fresh ginger - smashed and cut into small pieces
1 pork tenderloin
Prepare the sauce by combining all ingredients except the pork in a heavy
saucepan. Bring to a slow boil and cook, stirring, until
thickened. About 20 minutes. Set aside
Preheat oven to 400 degrees F.
Cut pork into 1 inch slices, season with salt and pepper. Place pork
in a single layer on a sheet pan. Line your sheet pan with an Exopat
mat and you'll save yourself a lot of clean-up later. Bake pork
for 8 minutes.
Strain sauce into a bowl. Using tongs, dip each piece of pork
into the sauce and put back onto baking sheet. Return to the oven
and bake for another 8 minutes.
Serve with sticky rice!