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Hoisin Pork Tenderloin

March 10, 2008

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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.

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Filed Under: Recipe ReviewTagged: Asian, main dish, pork, pork roast, tenderloin

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AboutMe

I'm Christie and I'm A Kitchen Hoor! At least that's what my friends call me. I've been in the kitchen since I was tall enough to see over the counter. I hope you stay a while and find some new recipes.

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