Ingrédients pour Spicy Chinese Pork Tenderloin
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar
- 2 cloves minced garlic
- 1/2 teaspoon red pepper flakes
- 2 (1-pound) pork tenderloins
- 1/2 cup water
- 1 tablespoon butter
- chopped green onions, for garnish
- hot cooked rice, for serving
- nonstick cooking spray
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Comment préparer Spicy Chinese Pork Tenderloin
- In a heavy-duty freezer ziploc bag, whisk together 1/4 cup soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon vegetable oil, 2 cloves minced garlic, 1 tablespoon brown sugar, and 1/2 teaspoon red pepper flakes (optional).
- Add 2 (1-pound) pork tenderloins to the bag and seal, ensuring the meat is fully coated in the marinade.
- Refrigerate for at least 1-3 hours, flipping the bag occasionally.
- Preheat oven to 500°F (260°C).
- Line a small roasting pan with foil.
- Lightly spray a cooling rack with nonstick cooking spray and place it inside the roasting pan.
- Place the marinated pork tenderloins on the rack.
- Reserve the marinade.
- Roast for 9-10 minutes.
- Flip the tenderloins and roast for another 9-10 minutes.
- Check the internal temperature in the thickest part of the meat using a meat thermometer. It should reach 160°F (71°C).
- Remove from oven and let the meat rest for 8 minutes before slicing.
- Meanwhile, pour the reserved marinade into a saucepan. Add 1/2 cup of water to the marinade bag, swish to collect any remaining marinade, and add this to the saucepan.
- Bring the sauce to a low boil.
- Simmer for 5-6 minutes.
- Just before serving, stir in 1 tablespoon of butter.
- Slice the pork tenderloin into 1/4-inch thick slices.
- Serve the sliced pork over hot cooked rice.
- Spoon the sauce generously over the pork and rice.
- Garnish with chopped green onions.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
75g
Fat
55g
Carbs
12g
