Pork Tenderloin with Hoisin Sauce

Pork Tenderloin with Hoisin Sauce

Pork Tenderloin

Ingredients:

2 pork tenderloin
½ tsp Szechwan peppercorns
1 tsp salt
2 Tbsp soy sauce
3 Tbsp Hoisin
2 tsp chopped ginger
1 tsp five spice powder
1 Tbsp honey
1 Tbsp rice vinegar
1 Tbsp Chateau Ste. Michelle Merlot
1 tsp chopped garlic

Instructions:

Whisk all ingredients together. Clean the pork tenderloin of fat and silverskin, then marinate for at least 24 hours. Remove from the marinade. Either grill or roast the pork until the internal temperature reaches 155 degree F. Remove from the oven and let rest 15 minutes before slicing. Serve with the Hoisin sauce.

Hoisin Sauce

Ingredients:

2 tsp vegetable oil
2 tsp minced fresh ginger
1 tsp minced garlic
1 Tbsp minced shallot
¼ tsp chili flakes
¼ cup Chateau Ste. Michelle Syrah
1 ½ cups chicken stock
3 Tbsp Hoisin sauce
2 Tbsp rice vinegar
juice of 1 orange (about ½ cup)
1 tsp orange zest
1 Tbsp chopped green onion

Instructions:

Heat a saucepan over medium heat. Add the vegetable oil, ginger, garlic, shallots and chili flakes. Sauté about 1 minute, and then add the Chateau Ste. Michelle Syrah. Reduce by half and then add the chicken stock, rice vinegar, Hoisin, and orange juice. Continue cooking over medium heat until mixture thickens, add the green onion and orange zest. Drizzle over the sliced pork tenderloin.

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