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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (132g) Recipe makes 2 servings |
||
| Calories 579 | ||
| Calories from Fat 120 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.4g | 20% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 160mg | 53% | |
| Sodium 1263mg | 52% | |
| Potassium 1109mg | 31% | |
| Total Carbohydrate 45.9g | 15% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 29.9g | ||
| Protein 55.7g | 111% | |
Hoisin Pork Fillet
By: The Flying Chef
Jul 1, 2009
This is a recipe I came up with the other night as I had a pork loin to use up. I didn’t know what I wanted to do with it so I just used a bunch of stuff I already had in my fridge and cupboard and it turned out really well. I served ours over egg and vegetable fried rice but it would be just as nice served over steamed rice as well. Prep time does not include marinating time.
SERVES 2 -3
Ingredients
- 500 g pork fillets (Tenderloin)
- 1/2 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons bourbon
- 2 tablespoons maple syrup
- 2 teaspoons grated fresh ginger
- 1 tablespoon lemon juice
- 2 tablespoons sweet chili sauce
- 2 garlic cloves, crushed
Directions
1
Combine all the ingredients in a bowl, add pork fillet and marinade several hours or over night in the fridge.2
Pre-Heat oven to 180 degrees Celsius, remove pork from marinade, reserving marinade, place pork in an oven proof dish, roast for 35-40 Min’s or until cooked as desired, basting occasionally with marinade whilst cooking.3
Remove pork and cover to keep warm.4
In a sauce pan pour remaining marinade along with pork juices and bring to the boil, Simmer a few minutes.5
Serve pork sliced over rice with sauce.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork > Loins
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: Jewelies
On Oct 28, 2009
We made this for our Sunday dinner and it was awesome. Great flavour. Served with some fried rice for a lovely meal.
From: Koriander
On Oct 25, 2009
Very good! The Hoisin sauce is verstile and would be good with any stir fry and Asian-style chicken, shrimp, etc. Definitely a keeper! The only thing I did different was to add 4 green onions when I minced the garlic cloves in the mini-food processor. Thanks.
From: Chef #1379862
On Sep 28, 2009
I did a 2 lb pork tenderloin, doubled the sauce recipe (substituting rice wine for bourbon and honey for maple syrup because thats what I had on hand) and cooked this in the crockpot on high for 4 hours. Meat was flavorful and super tender over fried rice.
From: Chef #837152
On Sep 7, 2009
I used Mirin instead of the bourbon for a more Asian taste. Great idea!
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