Hoisin Glazed Pork
Tender pork tenderloin, glazed with a sweet and tangy hoisin glaze. Serve over rice, noodles, or in lettuce wraps for the ultimate weeknight meal.
Hoisin sauce is the star of the show here! It takes the pork to new heights – and the thick glaze is a one-stop-shop for flavor (which is why the ingredient list is so short). Hoisin sauce is a salty/sweet blend of fermented soybeans, garlic, chile peppers, and spices. It’s as dark as night, as thick as molasses, and often used as a glaze and stir-fry sauce. It’s sweet enough, salty enough, and the ideal partner for lean pork tenderloin (and this dish works with chicken and steak too). Look for hoisin sauce next to the soy sauce in your favorite grocery store.
Look how short the ingredient list is! You don’t need several different flavor components when the hoisin delivers so much punch. I added a little garlic and mirin (Japanese rice wine) to bring out those nuances in the hoisin, but that’s about it!
As I mentioned above, this dish works with chicken and steak too. Since you’re working with bite-size pieces of meat, choose your favorite and let it shine!
Prep ahead tip: This dish is best served soon after preparing, but you can cut the pork (or chicken/steak) into bite-size pieces and refrigerate for up to 24 hours.
Hoisin Glazed Pork
Ingredients
- 1 tablespoon peanut oil or vegetable oil
- 1 pound pork tenderloin, cut into bite-size pieces
- Salt and freshly ground black pepper
- 2-3 cloves garlic, minced
- 1/2 cup hoisin sauce
- 1 tablespoon mirin, Japanese rice wine
- 1/4 cup water
- 1 tablespoon cornstarch
- Chopped fresh cilantro for serving
Equipment
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the pork and cook until browned on all sides. Season the pork with salt and pepper. Add the garlic and cook for 30 seconds.
- Add the hoisin sauce and mirin and bring to a simmer. Simmer for 5 minutes.
- Dissolve the cornstarch in the water and add the mixture to the pan. Simmer for 2 to 3 minutes, until the sauce thickens. Season to taste with salt and pepper.
- Top with cilantro and serve.