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Hoisin Pork with Hot Mustard





Yields
Makes 8 to 10 small-plate servings

Notes: Chinese five spice is available in the spice section of many supermarkets. You can roast the pork (through step 2) up to 1 day ahead; let cool, then cover and chill. Bring to room temperature to serve.

Hoisin Pork with Hot Mustard




Leigh Beisch
 1/4 cup prepared hoisin sauce
 2 tablespoons white wine vinegar
 2 tablespoons sugar
 1 tablespoon soy sauce
 1/2 teaspoon Chinese five spice (optional; see notes)
 1 pork tenderloin (1 lb.)
  Fresh cilantro sprigs (optional), rinsed
  Hot mustard (recipe follows)
Step 1
1

In a small bowl, mix hoisin sauce, vinegar, sugar, soy sauce, and Chinese five spice, if using. Rinse pork and pat dry; place in a heavy 1-gallon zip-lock plastic bag. Add half the hoisin mixture, seal bag, and gently rotate to coat pork with marinade. Chill at least 1 hour or up to 1 day. Cover and chill remaining marinade.

Step 2
2

Lift pork from marinade (discard used marinade) and set on a rack in a foil-lined 9- by 13-inch baking pan. Bake in a 425° regular or convection oven for 20 minutes. Baste with reserved marinade and continue roasting, basting occasionally, until a thermometer inserted into center of tenderloin reaches 155°, 20 to 30 minutes longer. Let rest at least 5 minutes.

Step 3
3

Slice pork thinly across the grain and arrange on a platter. Garnish with cilantro sprigs, if using. Serve warm or cool, with hot mustard for dipping.

Step 4
4

Hot Mustard: In a small bowl, mix 3 tablespoons dry mustard with 2 tablespoons cold water. Let stand about 5 minutes. Stir in1 teaspoon Asian sesame oil. Makes about 3 tablespoons.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 96Calories from Fat 33
% Daily Value *
Total Fat 3.5g6%

Saturated Fat 0.9g5%
Cholesterol 30mg10%
Sodium 195mg9%
Total Carbohydrate 5g2%

Dietary Fiber 0.0g0%
Protein 9.8g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.