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Hoisin Glazed Pork Tenderloin

There’s something comforting about a glossy, caramelized glaze clinging to a tender roast — it brings a sense of home and celebration at once. If you love sweet-savory sauces that sing against simple roasted meat, this hoisin-glazed pork tenderloin will feel instantly familiar, much like the deep, satisfying flavors of a roasted Cuban mojo pork but with an Asian-inspired twist. It’s quick enough for a weeknight and elegant enough for guests.

Why make this recipe
If you’re tired of dry, bland pork that just fills a plate, this recipe is perfect because the hoisin glaze locks in moisture while adding bold flavors; searing creates a satisfying crust; and roasting to the right temperature keeps everything juicy and safe to eat.

Step-by-Step Guide to Making Hoisin Glazed Pork Tenderloin

Ingredients

1 pound pork tenderloin
1/4 cup hoisin sauce
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon fresh ginger, grated
Salt and pepper to taste
Cooking oil for searing (neutral oil with a high smoke point such as vegetable, canola, or grapeseed)

Directions

Preheat the oven to 400°F (200°C).
In a small bowl, mix the hoisin sauce, minced garlic, soy sauce, and grated ginger until smooth and well combined. Taste the glaze and adjust: add a pinch of sugar if you want it sweeter, or a squeeze of lime if you want brightness.
Pat the pork tenderloin dry with paper towels and season evenly with salt and pepper. Dry meat sears better and gives a nicer crust.
Heat a skillet (preferably oven-safe, like cast iron) over medium-high heat and add a tablespoon or two of cooking oil. Allow the oil to shimmer but not smoke.
Sear the pork tenderloin on all sides until it is nicely browned — about 3–4 minutes per side. Rotate carefully so all faces get an even, golden crust. Searing locks in juices and builds flavor through the Maillard reaction.
Using a brush or spoon, coat the seared pork all over with the hoisin glaze, reserving a little glaze for finish if you like a thicker coating.
Transfer the skillet to the preheated oven and roast for 15–20 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Oven times vary with thickness; check early to avoid overcooking.
Remove the tenderloin from the oven and let it rest on a cutting board for 5–10 minutes. Resting lets juices redistribute so slices remain juicy. Slice into medallions and serve with extra glaze if desired. Serve with rice, noodles, or roasted vegetables.

What makes this work (Flavor and technique)
The simplicity of this recipe is part of its charm: a few pantry staples — hoisin, soy, garlic, ginger — combine to create a multilayered glaze that’s salty, sweet, and slightly tangy. Searing builds a savory crust; roasting finishes without drying; and resting ensures each slice is succulent. The hoisin adds depth and a touch of sweetness while soy sauce and garlic provide umami and balance.

Cooking notes and timing

A 1-pound pork tenderloin will usually serve 2–3 people as a main course; adjust quantities for larger crowds.
An oven-safe skillet makes the transition from stovetop to oven seamless; if you don’t have one, transfer the seared tenderloin to a baking dish and pour any fond (the brown bits) into the dish to keep flavor.
If you prefer a sticky exterior, brush the tenderloin with glaze again halfway through roasting (use tongs or a spatula to avoid piercing the meat).

Best Way to Store Hoisin Glazed Pork Tenderloin

Refrigeration: Store leftovers in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freezing: For longer storage, wrap tightly in plastic wrap and then foil or place in a freezer-safe container for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a 300°F (150°C) oven until warmed through (about 10–15 minutes) or in a skillet over low heat, adding a splash of water or broth and covering to retain moisture.

Serving Suggestions for Hoisin Glazed Pork Tenderloin

Classic pairing: Serve sliced over steamed jasmine rice or with garlic fried rice to soak up the glaze.
Noodle bowl: Arrange slices on a bed of sesame noodles with sautéed bok choy or spinach and a sprinkle of toasted sesame seeds.
Veg-forward plate: Pair with roasted broccoli, carrots, and a simple cucumber salad to cut through the richness.
Sandwich: Thinly slice the pork and pile it into a toasted bun with crisp slaw and extra hoisin for a sticky, handheld treat.

Tips to make Hoisin Glazed Pork Tenderloin
Q: How do I keep it moist?
A: Avoid overcooking. Pull the pork at 140–142°F and let carryover heat bring it to 145°F while resting; this keeps the center juicy.

Q: Can I make the glaze ahead?
A: Yes. The hoisin mixture can be prepared up to 48 hours ahead and refrigerated in a sealed container. Bring it to room temperature before using.

Q: How do I create a shiny, sticky glaze?
A: After roasting, brush on an additional layer of glaze and place under the broiler for 30–60 seconds, watching carefully so it doesn’t burn.

Variations

Marinated version (bullet): Combine the hoisin, soy, garlic, and ginger and let the pork marinate for 2–6 hours before searing. Marinating adds depth but be cautious with salt levels from soy.
Spicy-sweet paragraph: For a kick, stir 1–2 teaspoons of chili garlic sauce or sriracha into the hoisin glaze and taste as you go. The spice balances the sweetness and makes the glaze more dynamic; alternatively, add a tablespoon of rice vinegar for tang and a brighter finish.

Cooking equipment and alternatives

If you don’t have an oven-safe skillet, sear in a heavy skillet and transfer the pork to a rimmed baking sheet or shallow roasting pan to finish in the oven.
For faster cleanup, line the baking sheet with foil and lightly oil the foil before placing the meat.
A meat thermometer is invaluable: it’s the simplest tool to ensure juicy, safely cooked pork every time.

Frequently Asked Questions (FAQs)

Q: Can I use pork loin instead of tenderloin?
A: Yes, but pork loin is a larger, wider cut and will need longer roasting time; it’s also slightly less tender. Adjust roasting times and aim for 145°F internal temperature.

Q: What can I substitute for hoisin sauce?
A: Hoisin has a unique fermented-sweet profile. In a pinch, mix 2 tablespoons soy sauce, 1 tablespoon peanut butter or miso, 1 tablespoon honey, and a dash of vinegar to approximate the flavor. This isn’t perfect but will give you a sweet-savory glaze.

Q: Is it safe to eat pork at 145°F?
A: Yes. The USDA recommends cooking whole cuts of pork to 145°F and allowing a 3-minute rest for safety and optimal juiciness.

How long can I store the leftovers? Refrigerate for up to 3–4 days or freeze for up to 2 months.

Advanced tips and troubleshooting

If your glaze is too thick when brushing, thin it with a teaspoon or two of water or citrus juice to achieve a smoother coating.
If the glaze burns while broiling, reduce the sugar content next time or finish the glaze at a slightly lower oven temperature.
To build layers of flavor, reserve pan drippings after searing and whisk them into the remaining glaze before serving.

Make-ahead and meal-prep ideas

Slice and portion the cooked pork for quick weekday lunches: pair with microwave-steamed veggies and rice in containers.
Use leftover pork in fried rice, stir-fries, or grain bowls; the hoisin flavor plays nicely with many Asian-inspired and fusion dishes.

Flavor pairings and beverage suggestions

Sides: Steamed greens, pickled cucumbers, or a crisp cabbage slaw add freshness and crunch.
Sauces: A little extra hoisin mixed with a touch of lime juice and chili creates a dipping sauce that complements the pork.
Drinks: A light-bodied red wine like Pinot Noir, a citrusy beer, or jasmine tea will complement the pork without overwhelming it.

Nutrition and diet notes

Hoisin sauce is relatively high in sugar and sodium; if you need lower-sodium, choose a low-sodium soy sauce and look for reduced-sodium hoisin or reduce the amount used and boost aromatics (ginger, garlic) instead.
Pork tenderloin is a lean cut, making this a reasonable option for a balanced meal when paired with vegetables and whole grains.

Final serving checklist

Rest the meat 5–10 minutes before slicing.
Slice across the grain in 1/2-inch medallions for the best texture.
Plate with a drizzle of reserved glaze and a sprinkle of thinly sliced scallions or toasted sesame seeds for color and texture.

Conclusion
This hoisin-glazed pork tenderloin is an approachable yet flavorful dish that proves a restaurant-worthy meal can be made in under an hour. For inspiration and variations on hoisin-glazed pork preparations, check the detailed recipe and notes at Hoisin Pork Tenderloin – Noble Pig, and for a different take on hoisin-glazed pork served in a bowl with vegetables, see the recipe at Hoisin-Glazed Pork Bowl With Vegetables Recipe.