Juicy Pork Tenderloin with Hoisin Sauce

There’s something about a good Asian-inspired dinner that just makes weeknights feel a little less ordinary. Maybe it’s the sweet and savory flavors, or maybe it’s because it feels fancy without actually being complicated. Either way, I’m always looking for ways to get that takeout taste at home without the delivery fee.

That’s why pork tenderloin with hoisin sauce has become my go-to when I want something special but don’t have hours to spend in the kitchen. The hoisin sauce does most of the heavy lifting flavor-wise, and pork tenderloin cooks up fast and stays juicy. I pick up a bottle of Lee Kum Kee hoisin sauce, grab a couple of tenderloins, and I’m basically halfway done.

Want something that tastes restaurant-quality but comes together in under an hour? This is your recipe. The kind of dinner that makes everyone think you worked way harder than you actually did.

What Kind of Pork Tenderloin Should I Use?

You’ll want to look for pork tenderloins that are a nice pink color without any gray spots or strong odors. Most grocery stores sell them in packages of two, which is perfect for this recipe since it calls for two one-pound tenderloins. Make sure to remove the silverskin (that thin, silvery membrane on the surface) before cooking, as it can get tough and chewy when cooked. If you’re short on time, some butchers will remove it for you if you ask, or you can find pre-trimmed tenderloins in the meat section that are ready to go.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Hoisin sauce: This is really the star of the dish, so I’d recommend keeping it if possible. But if you’re in a bind, you can make a quick substitute by mixing 3 tablespoons soy sauce, 2 tablespoons peanut butter, 1 tablespoon honey, 1 teaspoon rice vinegar, and a dash of garlic powder.
• Rice wine vinegar: Apple cider vinegar or white wine vinegar work just fine here. You can also use regular white vinegar with a tiny pinch of sugar to balance the acidity.
• Pork tenderloin: Chicken breasts are a solid alternative if you don’t eat pork. Just adjust the cooking time since chicken cooks a bit faster – check that it reaches 165°F instead of the 145°F for pork.
• Green onions: Regular yellow or white onions work too, though they’ll have a stronger flavor. Use about 3 tablespoons of finely chopped onion instead.
• Sesame seeds: These add a nice crunch and look, but they’re totally optional. You can leave them out or swap with chopped peanuts or cashews for a different texture.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork tenderloin is leaving the silverskin on, which is that thin, silvery membrane that doesn’t break down during cooking and creates chewy, unpleasant bites – use a sharp knife to slide under it and peel it away before marinating.

Overcooking is another common issue since pork tenderloin is so lean, so pull it from the heat when your thermometer reads 140-145°F and let it rest for 5-10 minutes (it’ll continue cooking to a safe 145°F while staying juicy).

Don’t skip the marinating time if you have it – even 30 minutes makes a difference with the hoisin and soy sauce mixture, but if you’re short on time, poke the meat with a fork a few times to help the flavors penetrate faster.

Finally, resist the urge to slice into the tenderloin right away, as resting allows the juices to redistribute throughout the meat instead of running all over your cutting board.

What to Serve With Pork Tenderloin?

This hoisin-glazed pork tenderloin pairs beautifully with steamed jasmine rice or fried rice to soak up all that sweet and savory sauce. I love serving it alongside some stir-fried vegetables like bok choy, snap peas, or broccoli to keep the Asian-inspired theme going. For something a bit different, try it with coconut rice or even over a bed of crispy noodles. A simple cucumber salad with rice vinegar dressing also makes a nice, refreshing side that balances out the richness of the hoisin glaze.

Storage Instructions

Store: Leftover pork tenderloin keeps really well in the fridge for up to 4 days. Just slice it up and store in an airtight container, and you’ve got easy protein ready for quick lunches or dinners throughout the week.

Freeze: This pork freezes great for up to 3 months. I like to slice it first, then freeze it in portions so I can grab just what I need. Wrap it tightly in plastic wrap, then put it in a freezer bag to prevent freezer burn.

Reheat: Warm up slices in the microwave for about 30-45 seconds, or heat them in a skillet over medium heat with a splash of water to keep the meat from drying out. You can also enjoy the cold slices on top of salads or in wraps.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 100-115 g
• Fat: 22-27 g
• Carbohydrates: 70-80 g

Ingredients

For the marinade:

• 1/4 cup green onions (thinly sliced)
• 2 tbsp rice wine vinegar (for brightness)
• 3 garlic cloves (minced)
• 1/2 cup hoisin sauce (I use Lee Kum Kee)
• 1/4 cup soy sauce

For the pork:

• cooking spray
• 2 pork tenderloins (1 lb each, room temperature)

For serving:

• 2 tbsp sesame seeds (toasted for extra flavor)

Step 1: Prepare the Marinade and Marinate the Pork

• 1/4 cup green onions
• 2 tbsp rice wine vinegar
• 3 garlic cloves
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 2 pork tenderloins

In a medium bowl, combine the hoisin sauce, soy sauce, rice wine vinegar, minced garlic, and thinly sliced green onions.

Whisk everything together until well combined.

I like to add a pinch of salt to the sauce to give it more flavor.

Place the pork tenderloins into the marinade, ensuring they are fully coated.

Cover the bowl or transfer to a large sealable bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.

Step 2: Roast the Pork Tenderloins

• cooking spray

Preheat your oven to 425°F (220°C).

Lightly spray a rack set over a baking sheet with cooking spray.

Remove the pork tenderloins from the marinade, allowing any excess marinade to drip off, and place them on the prepared rack.

Reserve the remaining marinade for the sauce.

Roast in the preheated oven until the internal temperature of the pork reaches 138°F (59°C) when measured with a meat thermometer, which typically takes about 20-25 minutes depending on thickness.

Remove the pork from the oven and transfer it to a cutting board.

Step 3: Rest the Pork and Prepare the Finishing Sauce

While the pork rests on the cutting board, it will continue to cook, reaching a final internal temperature of 145°F (63°C), ensuring a juicy and tender result.

In a small saucepan, bring the reserved marinade to a boil over medium-high heat.

Reduce the heat and simmer vigorously, stirring occasionally, until the sauce has reduced to about 2/3 cup and thickened slightly, which should take approximately 3-5 minutes.

This step is crucial for both thickening and ensuring food safety by cooking out any raw pork juices.

Step 4: Slice and Serve

• 2 tbsp sesame seeds

Once the pork has rested (about 5-10 minutes), slice it into 1/4-inch thick medallions.

Arrange the sliced pork on a serving platter.

Drizzle the warm, reduced hoisin sauce generously over the pork.

Finish by sprinkling the toasted sesame seeds over the top for a beautiful presentation and a delightful nutty crunch.

For a more authentic flavor, I like to toast sesame seeds myself in a dry pan until fragrant.

Juicy Pork Tenderloin with Hoisin Sauce

Delicious Juicy Pork Tenderloin with Hoisin Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 4 hours hrs 25 minutes mins

Cook Time 8 hours hrs 52 minutes mins

Total Time 13 hours hrs 17 minutes mins

Servings 4

Calories 975 kcal

Ingredients

  

For the marinade:

• 1/4 cup green onions (thinly sliced)
• 2 tbsp rice wine vinegar (for brightness)
• 3 garlic cloves (minced)
• 1/2 cup hoisin sauce (I use Lee Kum Kee)
• 1/4 cup soy sauce

For the pork:

• cooking spray
• 2 pork tenderloins (1 lb each, room temperature)

For serving:

• 2 tbsp sesame seeds (toasted for extra flavor)

Instructions

 

• In a medium bowl, combine the hoisin sauce, soy sauce, rice wine vinegar, minced garlic, and thinly sliced green onions. Whisk everything together until well combined. I like to add a pinch of salt to the sauce to give it more flavor. Place the pork tenderloins into the marinade, ensuring they are fully coated. Cover the bowl or transfer to a large sealable bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
• Preheat your oven to 425°F (220°C). Lightly spray a rack set over a baking sheet with cooking spray. Remove the pork tenderloins from the marinade, allowing any excess marinade to drip off, and place them on the prepared rack. Reserve the remaining marinade for the sauce. Roast in the preheated oven until the internal temperature of the pork reaches 138°F (59°C) when measured with a meat thermometer, which typically takes about 20-25 minutes depending on thickness. Remove the pork from the oven and transfer it to a cutting board.
• While the pork rests on the cutting board, it will continue to cook, reaching a final internal temperature of 145°F (63°C), ensuring a juicy and tender result. In a small saucepan, bring the reserved marinade to a boil over medium-high heat. Reduce the heat and simmer vigorously, stirring occasionally, until the sauce has reduced to about 2/3 cup and thickened slightly, which should take approximately 3-5 minutes. This step is crucial for both thickening and ensuring food safety by cooking out any raw pork juices.
• Once the pork has rested (about 5-10 minutes), slice it into 1/4-inch thick medallions. Arrange the sliced pork on a serving platter. Drizzle the warm, reduced hoisin sauce generously over the pork. Finish by sprinkling the toasted sesame seeds over the top for a beautiful presentation and a delightful nutty crunch. For a more authentic flavor, I like to toast sesame seeds myself in a dry pan until fragrant.