Pork Slices in Hoisin Sauce

Total Time:
25 min
15 min
10 min

4 to 6 servings

  • 1 1/2 pounds pork tenderloin (2 whole tenderloins)
  • For the marinade:
  • 2 tablespoons dark soy sauce
  • 2 tablespoons dry Sherry
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 4 scallions (green and white parts) minced
  • 1 tablespoon minced peeled fresh ginger
  • 1 medium green bell pepper, seeded and diced
  • 1 medium red bell pepper, seeded and diced
  • 1/4 cup hoisin sauce
  • 1/4 cup dry Sherry
  • Pinch salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon Asian sesame oil
  • Slice the pork tenderloin into 1/4-inch-thick pieces. In a bowl, combine the marinade ingredients: the dark soy sauce, sherry, and cornstarch. Add the pork and mix; let stand for at least 10 minutes.

  • In a carbon-steel wok, heat the vegetable oil over high heat until just smoking. Add the scallions and ginger, and stir-fry until aromatic, about 30 seconds. Add the pork, reserving any remaining marinade, and stir-fry for about 5 minutes, until the pork is just done.

  • Add the green and red peppers, and stir-fry for another minute. Add the hoisin sauce, sherry, salt, and black pepper, and combine. Add 2 tablespoons of water to the marinade remaining in the bowl and add to the wok. Toss to blend well.

  • Remove from the heat, drizzle with the sesame oil, and serve immediately.

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    Recipe courtesy of Food Network Kitchen