A delicious 30-minute honey hoisin pork tenderloin recipe infused with savory and fresh Asian-inspired flavors. Served with a healthy creamy carrot puree.
Are you looking for a flavorful and easy to prepare Asian-inspired meal for your weekday dinner? This honey hoisin pork tenderloin recipe is a great option. It’s not only simple, but it also looks like you could have spent hours in the kitchen!
This meal is served with a super smooth and creamy carrot ginger puree as a great healthy side. I’ve been making this particular recipe for my family for almost a decade, so I’m so excited to share this tasty dish with you!
The combination of hoisin sauce, soy, honey, garlic, ginger and green onions in the savory sweet marinade add a ton of flavor to each pork slice.
The pork is seared in a hot pan for a few minutes to create a golden amber surface from Maillard Browning reactions. To finish cooking the tenderloin, it’s roasted in the oven to keep it moist and juicy.
Carrot ginger puree is a super smooth and creamy side dish that is an excellent alternative to heavier grains like rice and potatoes. The natural sweetness from the carrot and kick from the ginger is a perfect accompaniment to the honey hoisin pork tenderloin. I also like to serve stir-fried bok choy or green beans.
The intensely sweet and savory flavors from the honey hoisin sauce, plus the pungent green onions, ginger, and garlic provide a nice kick to the sauce! Nothing is easier than only having to prepare one sauce for the marinade and garnishing the delicious pork. This is going to spice up your weekly dinner plans!
How to achieve a beautiful colored sear
Briefly searing the pork tenderloin on a saute pan over high heat is the best way to create a beautiful golden brown color on the surface of the meat before finishing the cooking in the oven. The goal is just to add color, not to cook the meat all the way through in the pan on top of the stove. Unless you are broiling the meat in the oven, it’s difficult to achieve the caramel color. This is because the transfer of heat through the air is much less efficient and intense than through direct contact with the hot oil.