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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Hoisin Pork with Hot Mustard Recipe

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This recipe for Hoisin Pork with Hot Mustard is from Fishman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup prepared hoisin sauce
2 Tbs. white wine vinegar
2 Tbs. sugar
1 Tbs. soy sauce
½ tsp Chinese five spice, optional
1 pork tenderloin (1 lb.)
fresh cilantro sprigs, rinsed
hot mustard (below)
Directions:
Directions:
1. In a small bowl, mix hoisin sauce, vinegar, sugar, soy sauce, and Chinese five spice. 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 hr. or up to 1 day. Cover and chill remaining marinade.
2. Lift pork from marinade (discard used marinade) and set on a rack in a foil lined 9x13 baking pan. Bake in a 425º oven for 20 minutes. Baste with reserved marinade and continue roasting, basting occasionally, until a thermometer inserted into center of tenderloin reaches 155º, 20-30 minutes longer. Let rest at least 5 minutes.
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.

Hot Mustard: In a small bowl, mis 3 Tbs. dry mustard with 2 Tbs. cold water. Let stand about 5 minutes. Stir in 1 tsp. Asian sesame oil.
Number Of Servings:
Number Of Servings:
8-10 small plate servings
Preparation Time:
Preparation Time:
1 hr., plus 1 hr. to marinade
Personal Notes:
Personal Notes:
Serve with Sesame Noodles and Hot Sichuan-Style Beans.

 

 

 

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