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Asian Pork Tenderloin with Simple Hoisin Sauce PLUS 5-5-5 and Red Veggie Medley

Recipe: Asian Pork Tenderloin with Simple Hoisin Sauce PLUS 5-5-5 and Red Veggie Medley

Remarks:

    These recipes are very simple. Dinner in less than 30 minutes. Put the pork in first. The veggies are only going to take a few minutes. You?ll understand my 5-5-5 and Red theme as soon as you see the recipe. (Clever, eh? Green and Red.) Simple Asian and perfect for a warm day. You can even serve this room temperature if you'd like. And I guarantee, you'll like.

Servings:
Serves 2 to 3. Can be doubled.

Ingredients:

    Asian Pork Tenderloin with Simple Hoisin Sauce

    1 pork tenderloin (plain or pepper-crusted)
    4 Tbl Hoisin sauce
    3 Tbl low-sodium soy sauce

    5-5-5 and Red Veggie Medley

    5 clean stalks of bok choy, sliced crosswise into one-half inch slices, top to bottom
    5 spears of asparagus, cut into one-inch pieces (Don't use the woody ends. Throw them away.)
    5 green onions cut into quarter-inch dice, up until halfway up the green part
    1 red pepper, sliced into quarter-inch slices
    Olive oil spray
    2 Tbl soy sauce

Instructions:

    Asian Pork Tenderloin with Simple Hoisin Sauce

    Pre-heat the oven to 400 degrees. In a small bowl, combine the soy sauce and the hoisin sauce. Put your pork tenderloin in a roasting pan big enough for it to fit without bending it. Spread the sauce on the tenderloin. Cover the whole thing. Use your fingers if you need to. Rinse your hands and put your tenderloin in the oven with a meat thermometer poked in it. Roast the tenderloin until it reaches 160 degrees. This will take about 20 minutes. At 160 degrees your tenderloin will be very slightly pink and still juicy. Don't worry. At 135 degrees every "bug" has been killed in the pork. You won't get sick.

    Slice the tenderloin on the diagonal. Each person should get about 5 slices.

    5-5-5 and Red Veggie Medley

    Take out a large sauté pan or wok. Spray the surface with olive oil spray. Put in your asparagus pieces and the red pepper slices. Sauté on Medium-Low for 3 minutes or until al dente. Add the onions and the bok choy. Turn up to Medium and toss the whole mess around. You're stir-frying. This will only take about one minute to get the bok choy wilted and the green onions cooked. Add the soy sauce and stir until just warmed. It's ready to serve and you should serve it immediately. Low cal and good for you too!

Serving Suggestions:

Enjoy!

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