Four ingredients and 50 minutes for an unforgettable dish perfect for entertaining. Does it get any better than that?
Bourbon, hoisin sauce, pork tenderloin and some green onions - honestly - it can't get any easier!
This dish gets rave reviews every time I serve it. Over the years I have tried it with scotch whiskey but the bourbon in my mind is key. There is a sweetness to bourbon that complements the hoisin sauce that is a combination made in heaven.
Hoisin sauce is really just oriental BBQ sauce but it is a bit more garlicky and not tomato based. It is available in the Oriental section of your grocery store.
This sauce would also work on a pork loin roast as long as it is fairly lean. I would cover the roast until about 30 minutes before the end of the cooking time and then uncover it. Because the sauce is fairly sweet you don't want it to burn during a long cook time.
You could BBQ the tenderloins for this over medium heat. You just want to make sure you don't burn the sauce so watch for flare ups and brush the sauce on repeatedly throughout the cooking time.
I served this with Perfect Rice Every Time and Garlic Steamed Broccoli. Perfect Rice is made in the oven so you can do the tenderloin and the rice in the oven using two racks. Then the broccoli steams on the stove top so the whole meal is pretty easy!
Here are two suggestions from the April 29, 2017 release to try with this:
Domaine de la Denante Les Maillettes Saint-Veran 2014 (Burgundy, France)
(Chardonnay) 491738 Score 95 $26.95
Cline Ancient Vines Zinfandel 2015 (California, USA)
Here is another tip - the same sauce is amazing on Salmon too! Check out that recipe here.
- 2 pork tenderloins
- 1 cup Hoisin sauce
- ¼ cup bourbon
- 1 bunch green onions chopped into 2" pieces
- Preheat oven to 350 degrees.
- Mix hoisin and bourbon well.
- Spray oven proof dish with cooking spray, arrange tenderloins and pour hoisin/bourbon sauce over. Cover lightly with foil for the first 30 minutes of cooking.
- Remove tinfoil and add green onions after 30 minutes. Cook another 20-30 minutes depending on the size of your tenderloins.
- Tent and allow meat to rest about 10 minutes.