This Asian Glazed Pork Tenderloin is a new favorite of mine because it's fast and easy. Butterflying the pork helps it cook quickly so dinner is on the table in no time. Make it a balanced meal with sticky rice and edamame. Delish.
Asian Glazed Pork Tenderloin
Adapted from Real Simple
1.5 pounds pork tenderloin
1/2 cup hoisin sauce
1/4 cup rice wine vinegar
Toasted sesame seeds, for garnish
Use a very sharp knife to butterfly the pork tenderloin. (How to butterfly pork tenderloin: Lay the pork on a cutting board, and use one hand to hold it still. With the other hand, very carefully cut the pork tenderloin lengthwise, stopping when you're about 1" from the edge. Then fold it open like a book.)
In a small bowl, stir together hoisin sauce and rice wine vinegar. Set about 1/3 cup aside for serving.
Preheat the broiler to high, making sure the rack is about 5" from the heat source. Place the pork tenderloin on a foil-lined, boilerproof (in other words, not glass) baking sheet. Use a spoon or basting brush to spread the hoisin mixture on both sides of the pork.
Place the pan under the broiler and cook, basting twice with hoisin mixture, until the pork tenderloin reaches an internal temperature of 140 degrees, about 12-15 minutes. Tent with foil and allow pork to rest for 5-10 minutes, until the internal temperature reaches 145-150 degrees. Sprinkle with sesame seeds and serve with the reserved hoisin mixture.