Hoisin-and-Maple-Glazed Roast Pork Tenderloin

Hoisin-and-Maple-Glazed Roast Pork Tenderloin
Photo by Scott Phillips

Ingredients

  • 1 Tbs. minced fresh ginger
  • 2 Tbs. dark brown sugar
  • ¼ cup hoisin sauce
  • Thinly sliced scallions, for garnish
  • 1 Tbs. pure maple syrup
  • 1 Tbs. Scotch
  • ¼ cup soy sauce
  • + 10 more ingredients
    • 2 tsp. Asian (toasted) sesame oil
    • 2 pork tenderloins (2 to 2-½ lb. total)
    • ¼ tsp. Chinese five-spice powder
    • 2 Tbs. pure maple syrup
    • 1 tsp. minced fresh ginger
    • 1 Tbs. dark brown sugar
    • 1 Tbs. minced garlic
    • ¼ cup Scotch
    • 3 Tbs. kosher salt
    • ¼ cup hoisin sauce

In a bowl just large enough to hold the tenderloins, combine the salt and sugar with 4 cups cold water and stir until dissolved. Add the hoisin and soy sauces, the Scotch, maple syrup, garlic, ginger, and five-spice powder. Submerge the pork in the brine, cover, and refrigerate for at least 6 hou...

View full recipe at Fine Cooking

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