hoisin pork tenderloin
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The sweet juiciness of mango and the buttery richness of
avocado are perfect alongside hoisin-glazed seared pork
and fragrant basmati rice.
Show Us Your Skills
EST. COOKING TIME: 35 MINUTES � ALLERGENS: WHEAT, SOY
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� SPICE LEVEL:
Ripe, fruit-forward red or white such as California Pinot Noir or Riesling
Wheat ale such as Hefeweizen or fruit-forward Belgian-style ale
pork tenderloin (12 oz)*
hoisin garlic sauce
1. Ready, set, prep
Preheat oven to 400˚. Remove the leaves from
cilantro and discard stems. Keep leaves whole and
set aside. Peel skin off the mango and remove
mango flesh from pit. Discard pit and dice mango
into ½-inch diced pieces; place in a medium bowl.
2. Make the salsa
Slice through the avocado lengthwise around the
pit and twist the two halves apart. Remove the pit
and use your knife’s tip to score the avocado flesh
without piercing the skin, making squares and then
scoop it out into the bowl with the mango. Add half
of the cilantro leaves to the mango/avocado. Add
½ teaspoon of olive oil and a pinch each of salt and
pepper; toss and set aside.
3. Cook the rice
In a small saucepot, add rice with 1 ¼ cups of water;
stir until combined. Over high heat, bring to a boil.
Reduce heat to a simmer, cover and cook for 10
minutes, or until rice is tender and all moisture has
been absorbed. Remove from heat, fluff rice with a
fork, and keep covered until plating.
(*USDA recommends cooking pork to
a minimum 145°F)
WHAT YOU’LL NEED:
small saucepot with lid
medium oven-proof sauté pan
HAVE ON HAND:
4. Roast the pork
Pat dry pork tenderloin with paper towels. In a
medium oven-proof sauté pan over medium-high
heat, add 1 tablespoon of olive oil. When hot, sear
pork on all sides until deeply caramelized. Place the
pan in the oven and roast for 12 to 14 minutes or
until desired temperature.
5. Heat the sauce
Meanwhile, in a small saucepot over medium heat,
warm the hoisin garlic sauce. Cut the pork into
¼-inch slices and dip the slices into the warm
hoisin sauce to coat evenly.
6. Plate your dish
In the center of two plates, place the rice. Add
the mango-avocado salsa on the side and top
with pork slices. Drizzle remaining hoisin sauce
over rice if desired. Garnish with the remaining
Mango can be a tricky fruit to cut. It has a large, oval pit in the middle that comprises about 70% of the fruit. To get at the flesh, peel
the mango skin and cut the “cheeks” off each side of the pit and sides. Then dice or slice as desired.