Honey Hoisin Pork Tenderloin

Honey Hoisin Pork Tenderloin

I don’t cook pork very often, but when I do, this is my go-to recipe.  I found this recipe years ago in Cooking Light Magazine (it was originally published in the October 2005 issue).  I’ve made it many times since then and it always turns out really well.  It’s easy to make, fairly quick, delicious, and healthy- what more could you ask for? :)  I always serve it with steamed vegetables plus something starchy.  My husband prefers white rice as a side, but I prefer mashed potatoes, so we alternate.  When we most recently made this for dinner, we served it with asparagus and white rice- it was delicious!

Recipe from: Cooking Light Magazine

Honey Hoisin Pork Tenderloin

(print recipe)


  • 2  tablespoons  sliced green onions
  • 2  tablespoons  hoisin sauce
  • 2  tablespoons  low-sodium soy sauce
  • 2  tablespoons  sage honey
  • 1  tablespoon  hot water
  • 2  garlic cloves, minced
  • 1  (1-pound) pork tenderloin, trimmed
  • ¼  teaspoon  salt
  • Cooking spray
  • ½  teaspoon  sesame seeds (optional)


  1. Preheat oven to 400°.
  2. Combine first 6 ingredients (green onions, hoisin sauce, soy sauce, honey, water, & garlic) in a small bowl. Pour ¼ cup honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
  3. Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on all sides. Brush 1 tablespoon reserved honey mixture over pork; sprinkle with sesame seeds. Place skillet in oven. Bake at 400° for 20 minutes or until a thermometer registers 160° (slightly pink) or until desired degree of doneness.
  4. Place pork on a platter; let stand 5 minutes. Cut pork across the grain into thin slices. Drizzle with the remaining honey mixture.

Serves: 4 servings (serving size: 3 ounces pork and about 2 teaspoons honey mixture); 195 calories per serving

the marinade

Steamed asparagus and white rice pair well with the pork.


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