Hoisin Lime Glazed Pork Tenderloin is a really easy week-night dinner. It can also fill in for a casual dinner party, just add some pre-made egg rolls as an appetizer and an easy dessert and you’re done.
Ingredients
- 1 whole pork tenderloin about 1 1/2 lbs, trimmed of fat
- olive oil to drizzle over tenderloin before grilling
- kosher salt and freshly ground pepper
Sauce
- 1/2 cup hoisin or oyster sauce
- 2-3 tbsp soy sauce
- 2-3 tbsp lime juice from one lime
Optional Garnishes
- 4 fresh bok choy steamed
- Rice noodles or spaghetti
Instructions
- Gather all ingredients before starting recipe.
- Trim pork tenderloin of fat and silver skin.
- Season with kosher salt and freshly ground pepper and drizzle with olive oil, allow to rest for up an hour before grilling.
- Pre heat grill to high, add tenderloin and sear for 10 minutes, then turn and sear for another 6-8 minutes. Remove from grill and allow to rest for 5-10 minutes before slicing.
Hoisin Lime Sauce
- Add 1/2 cup hoisin or oyster sauce, 2-3 tbsp soy sauce and 2-3 tbsp lime juice from one lime to a measuring cup, stir well to combine and set aside to use for the tenderloin.
Optional
- Cook spaghetti according to package directions, drain and then drizzle lightly with sesame seed oil, keep warm until ready to use.
- Rinse bok choy under running water, place on microwave safe plate, cover with plastic wrap and cook on high for 1-2 minutes, drain and serve.
Serving
- Slice tenderloin into 1 1/2" to 2" thick slices
- Place bok choy on a serving plate, top with cooked noodles and then top the noodles with 2 or 3 slices of pork tenderloin, liberally drizzle tenderloin with hoisin lime sauce
Author Notes
We prefer our pork tenderloin to be pink in the middle. The length of time to achieve this is not exact because of the type of grill which you may be using (gas, charcoal or electric) and because of the weight of the loin. I have prepared this recipe on both a gas and electric grills. Both methods average around 20 minutes, with the electric grill taking a little longer. A good indication for the length of time per side is based on a couple of things. One, is the tenderloin easy to turn after 10 minutes? If it's sticking to the grill, it needs another 2-3 minutes. The second side tends to take a little less time, but you may have to sear the sides to finish the grilling. If the meat is firm, but not hard as a rock (overdone), when you press it with a pair of tongs, the tenderloin should be done to a medium, medium-rare. If the tenderloin feels mushy or soft when you press it, it is underdone and generally needs more time on the grill.
