It's been a crazy few months. I moved out of my house, moved in with friends, put all my things in storage, started a new job, and started divorce proceedings with my husband. Crazy time in my life but I know many of you have gone through this and survived for the better so I will too. When life throws you lemons, start cooking! My new motto.
Hopefully now you understand why I'm so slow at posting these days. I'm just now starting to get inspired to cook and write again. Just minor details when doing a cooking blog. :-)
This is a recipe that I've been making for a few years and it's my favorite go to recipe for pork tenderloin. It is so, so, SO good. I hope you'll give a try. The honey garlic sauce is tangy, sweet and garlicky which goes perfectly with some coconut rice (a future post) and veggie. An easy but impressive meal for a busy weeknight.
Now that pork only needs to be cooked to a 145 degree internal temperature, it is a fast meal and the meat stays juicy and tender. You can grill or bake the pork which makes it an ideal year round recipe. Make sure you let any meat rest about 10-15 minutes covered loosely with foil before you slice it. It will continue to cook and the juices will stay in the meat rather than run out when sliced.
Honey Garlic Pork Tenderloin
1 - 1 pound pork tenderloin
4 tablespoons hoisin sauce
4 tablespoon soy sauce
4 tablespoons honey
2 tablespoons hot water
4 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon sesame seeds
4 green onions, sliced
Preheat your oven to 400 degrees.
Combine hoisin, soy sauce, honey, water, garlic and 3 green onions into a small bowl. Pour 1/2 mixture into a large plastic bag. Add pork tenderloin and seal the bag. Make sure pork is coated with mixture and refrigerate for 30 minutes.
Remove pork from bag and discard marinade. Spray a large oven proof skillet with cooking spray and heat on medium/high heat. Add pork tenderloin and brown on each side. Turn off heat. Brush with 1 tablespoon of sauce and sprinkle with sesame seeds. Place in oven and cook for approximately 20-30 minutes or until internal temperature reaches 145 degrees.
Remove from oven and cover loosely with foil for 15 minutes. Slice and drizzle the remaining sauce on top. Sprinkle the last chopped green onion on top for garnish. Serves 4. (I suggest making two so you have dinner the following night - or even better, freeze it and pull it out on a night when you don't want to cook)
Adapted from Cooking Light