Ingredients

How to make it

  • In large zipper bag, combine all ingredients well.
  • Refrigerate at least 4 hours, up to over night.
  • Grill over high heat, flipping only once, until internal temp reaches 145-150. (Coating should get nicely charred with this marinade, but it cooks pretty quickly, so watch it!)
  • Let rest about 5 minutes and slice to serve.

Reviews & Comments 4

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    " It was excellent "
    onionator ate it and said...
    P.S. DH converted to Islam. But still can't do pork.
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    " It was excellent "
    onionator ate it and said...
    Loved it! But had to make a few changes. DH is Jewish--doesn't eat pork. DD (Darling Daughter) is vegetarian. I can't stand onions (they make my skin peel.) So I started with rutabagas. Also, we don't do Asian food in our house. GG (Great Grandpa) was at Pearl Harbor. So, instead of oyster sauce, hoisin sauce, Chinese mustard, and soy sauce, I used balsamic vinegar, lemons, red wine vinegar, and tamarind (LOVE SOUR!). Then added a touch of mirin rice vinegar (rules are made to be broken!). My cupboard was completely barren of honey, so subbed 2 cups of Southern Comfort. Added some walnuts, which are always a nice complement to rutabagas. Hot sauce, cumin, coriander? What is this, Mexico? Thanks Keni! Best Hoisin Pork Tenderloin I've ever had!
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    " It was excellent "
    mrpiggy ate it and said...
    Had this for a late dinner tonight. Excellent. I let marinade overnight. Grilled on high for about 8 minutes total. Posted to IMI Kenis Hoisin Pork Tenderloin. Another great recipe, Thank you : )
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  • mommyluvs2cook 2 years ago
    I bet those potatoes were perfect with this! I have some of Chinese hot mustard sitting real pretty in my fridge too! Yummy!
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  • gourmetana 2 years ago
    This combo of flavors sounds delicious. I love the fact that all you need is a zip bag and the grill. Makes life so much easier ;) Thanks for sharing.
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  • elgourmand 2 years ago
    I really like this combo Keni. Going to have to make my own Hoisin sauce but NBD. Very nice. RJ
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