Hoisin sauce is a Chinese dipping sauce that contains no fish and is thickened with sweet potatoes. It's used in a number of classic preparations like mu shu pork, and it's the main flavoring ingredient in this simple, yet savory roast recipe.
When mixed with honey and rice vinegar, the hoisin makes a sticky-sweet glaze for pork tenderloin. It's baked with thick-cut sweet potatoes and tender asparagus, resulting in a hearty and healthy meal with Chinese undertones.
Interested in learning the technique? Read more.
- 1 jar (7.5 oz) hoisin sauce
- 2 Tbsp honey
- 2 Tbsp rice vinegar
- 4 scallions, finely chopped
- 2 large sweet potatoes, cut in 1/2-in. strips
- 1 lb asparagus, trimmed
- 3 tsp oil
- 1/4 tsp salt
- 1 pork tenderloin (1 lb)
- Position racks to divide oven in thirds. Heat oven to 500ºF. You’ll need 2 rimmed baking pans lined with nonstick foil.
- Whisk 1/3 cup hoisin sauce, honey, vinegar and scallions in small bowl until blended; reserve for serving.
- Place sweet potatoes on one baking pan, asparagus on the other. Toss potatoes with 2 tsp oil, asparagus with 1 tsp. Sprinkle all with salt; toss.
- Move potatoes partially to one side of pan. Place pork on same pan with potatoes; brush with remaining hoisin sauce. Roast pork and potatoes on top shelf 15 minutes.
- Remove pan from oven, gently toss potatoes and turn pork. Return to oven; roast pork and potatoes on top, asparagus on bottom 10 minutes or until pork registers 155ºF on an instantread thermometer. Rest pork 5 minutes; slice and serve with hoisin-honey sauce.
- Main Dishes, Pork