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Pork tenderloin with hoisin plum sauce

This pork tenderloin with hoisin plum sauce is a delicious, quite easy dish to make. Best served with steamed rice - but noodles, mashed potatoes would work too. It’s perfect for family dinners or laid-back dinner parties.
Print Recipe
Prep Time 17 hours 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 pork tenderloin fillet
  • ½ tsp five spice powder
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp olive oil
  • 1 red onion sliced
  • 1 star anise
  • 2 cm piece fresh ginger minced
  • 2 garlic cloves minced
  • 5 plums halved and pitted
  • 2 Tbsp water
  • 2 Tbsp hoisin sauce
  • 1 tsp sesame oil
  • 2 Tbsp soy sauce
  • 1 tsp rice vinegar
  • 2 Tbsp honey
  • 1 Tbsp sesame seeds
  • 2 spring onions sliced

Method
 

  1. Mix the five spice powder, salt, pepper and oil then rub the pork with this mixture. Set aside (you can marinate it for up to 2 hours)
  2. Preheat the oven to 180°C.
  3. In a large frying pan heat the oil and sear the pork all over.
  4. Meanwhile, prepare the other ingredients - slice the onion, halve the plums, mince the ginger & garlic, then mix the hoisin sauce with the sesame oil, soy sauce, water, rice vinegar & half of the honey.
  5. Put the tenderloin into a roasting dish, scatter the plum, star anise and the onion pieces around it, then brush the pork with the hoisin glaze. Pour most of the remaining mixture over the plums. Add a drop of water too.
  6. Cover the dish with foil, then roast in the oven for 20 minutes.
  7. Meanwhile, add the other half of the honey to the remaining hoisin glaze.
  8. Take the dish out of the oven, remove the cover and brush the glaze over the pork. Scatter the sesame seeds on top.
  9. Put the dish back in the oven and roast for 5 minutes, until the meat is golden and the sticky glaze has caramelised.
  10. Rest the pork for 5 minutes, then slice it.
  11. Serve with the plum sauce and the sliced spring onions scattered on top.