This hoisin glazed pork tenderloin is SO easy, and so delicious. All you really have to do is season and coat the tenderloin, then pop it in the oven to cook while you prepare the rest of the meal. I love serving this pork with Asian dishes like fried rice, stir-fried noodles, or ramen (my ramen recipe using this pork is coming to the site very soon)! It's also great with some roasted or mashed potatoes and a veggie like broccoli or green beans.
This dish has really made me fall in love with pork tenderloin, it's by far my favorite cut of pork because it's so lean, but when cooked properly it's juicy and delicious. My #1 tip for success with this recipe is using a meat thermometer. Meat thermometers take all the guess work out of cooking large cuts of meat and help you get perfectly cooked pork every time. See the Key Tips section below for some more helpful hints!
If you want to meal-prep this pork for the freezer, you have two options. Either freezing the raw pork in the hoisin glaze and cooking it after, or cooking the pork and freezing cooked meat that's ready to use. Cooking the meat just before eating it will be higher quality, but the convenience of the pre-cooked meat makes throwing together a meal a snap. Both options are a great way to save time in the kitchen!
Key Tips - Hoisin Glazed Pork Tenderloin
There are lots of options for what to serve with this dish!
- My favorite way to use this pork is in my Tenderloin Tonkotsu Ramen.
- Some other ways I have served this pork are: over fried rice, over stir-fried noodles, and with mashed potatoes and green beans.
For best results, use a meat thermometer.
- Pork tenderloin is very lean, and the difference between an overcooked and perfectly cooked piece of pork tenderloin is stark. A leave-in meat thermometer is pretty cheap (around $20) and will help you make perfectly cooked pork (and other meats) every time!
- I use this leave in meat thermometer, which at the time I'm writing this is listed for $20.
Pork tenderloin and pork loin are not the same cut of meat.
- Pork tenderloin is often mistaken as pork loin, and vice versa, but these are two different cuts of meat. Pork tenderloins are much smaller than pork loin, they typically weigh about 1 lb but are often packaged and sold as pairs.
Don't be afraid of a little pink in the cooked meat.
- The USDA now recommends pork be cooked to at least 145°F for food safety. In this recipe I recommend pulling the pork from the oven at 140°F, but the pork's internal temperature will continue to rise as it rests, so you can leave your meat thermometer in and watch it reach 145°F on the counter. This may result in the meat having a pink tint, but it's safe to eat and will have a great texture! USDA source
- Back in the day, pork was more likely to carry diseases than it is today, so cooking pork very well done was the norm. Now we can safely cook pork less, resulting in a more tender and juicy final product.
Freeze after vacuum sealing for best results.
- A vacuum sealer is definitely a bit of an investment, but if you plan on frequently meal prepping meats in the freezer, it's a tool you will quickly fall in love with. Vacuum sealing keeps the meat super fresh in the freezer and prevents freezer burn completely.
- I recommend this vacuum sealer, which is one of the cheaper options among the name brands. I also love these vacuum bags!
Dietary Restrictions - Hoisin Glazed Pork Tenderloin
This dish is naturally Dairy-Free.
Make it Gluten-Free:
- Most hoisin sauce contains a small amount of gluten, but gluten-free hoisin sauce is available, so be sure to use that if preparing this dish for someone who is very sensitive to gluten.
A Note On Serving Sizes
Serving sizes are a very personal thing, making it very difficult for me to select a serving size that suits everyone. One pound of raw pork tenderloin results in about 12 oz of cooked meat. I've listed one serving as 3 oz of cooked pork, but many people may prefer to have more than one serving per meal.
Hoisin Glazed Pork Tenderloin
Equipment
Ingredients
- 1-1.5 lbs pork tenderloin not pork loin, which is a different cut of meat
- ~¼ cup hoisin sauce or sub GF hoisin sauce
- salt
- fresh cracked black pepper
- garlic powder
- spray oil
- 2 tablespoon butter optional, for finishing
- ½ tablespoon freshly minced garlic optional, for finishing
Instructions
- Preheat an oven to 425 °F.
- Prepare a roasting pan, or create a makeshift roasting pan by setting an oven safe wire rack over a rimmed baking sheet. Place aluminum foil under the rack for easier clean-up, and spray the rack with oil.
- Trim excess fat from the tenderloin. Season generously all over with salt, pepper, and garlic powder. Apply an even layer of hoisin sauce all over the tenderloin except on the bottom, then place the tenderloin onto the prepared roasting pan sauce side down, and finish coating it. I recommend using a small silicon scraper to apply the sauce.
- Insert a meat thermometer into the center of the thickest portion of the tenderloin (a meat thermometer is highly recommended for this recipe). Roast in the oven until the thermometer reads 140 °F, about 20-25 minutes.
- Let rest 5-10 minutes before slicing, then slice into ~½ inch thick slices. Optionally, gently melt butter in the microwave, mix in minced garlic, and brush over the sliced pieces. Serve with fried rice, stir-fried noodles, my Tenderloin Tonkotsu Ramen, or whatever sounds good!
Meal Prep - Freeze Before Cooking
- Freezing prepared raw pork tenderloin is a great way to prep for a quick meal and take advantage of sale prices. Trim the excess fat, season all over with salt, pepper, garlic powder, and hoisin sauce. Seal in an airtight container (I recommend a vacuum bag or freezer zip bag) and place in the freezer.
- To prepare, thaw the tenderloin completely (I recommend transferring to the fridge the night before you want to prepare it). Once thawed, bake as directed.
Meal Prep - Freeze After Cooking
- Having prepared, cooked pork tenderloin in the freezer makes it so easy to reheat and add to ramen or fried rice. I typically bake one or two extra every time I make this recipe to have this easy option in the freezer. Prepare and bake as directed.
- After baking, resting, and slicing, allow the tenderloin to cool to room temp. Once cool, seal the pieces in an airtight container (I recommend a vacuum bag or freezer zip bag) and place in the freezer.
- To prepare from frozen, defrost then gently warm in the microwave on a low power setting until warmed through. Use meat to top ramen or toss in fried rice.
Notes
Nutrition
If you like this recipe, you may also like...
If you like this recipe, you might like my Tri-Tip Street Tacos, Stir Fry Shirataki Noodles, or Dijon Penne Pasta with Kielbasa.
Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram, email me ([email protected]), or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
Callan says
Thank you, its great!!
Erin says
Solid recipe and so easy
Greg Barton says
This is so easy and Ive made it so many times. I usually just have it with mashed potatoes but I want to try other pairings.
Anonymous says
So simple but so delicious! I’ve made it twice in one week!