Hoisin Pork Tenderloin
Cooking Light, April 2007
This was REALLY good. I can’t put much on the sauce, though. The glaze was excellent on the pork, but you cook the marinade and serve it on the side. It just tasted like salty garlic to me. I don’t think I would put some over my pork next time. The marinade becomes a nice crusty glaze over the pork. It went really well with the Garlic and Ginger Rice we made. That and some sugar snap peas made for a very filling meal.
Mini Cuisinart
Measuring cups and spoons
Roasting pan with rack
Knife
Cutting board
Leave a Reply