Hoisin and orange pork tenderloin, served on a bed of spinach and orange

• Preparation:
  10 minutes
• Cooking time:
  30 minutes
• Difficulty
  level:

Marinate for at least 10 hours

Marinade:

• 2 garlic cloves, minced
• 2 tsp. (10 ml) fresh ginger, minced
• ¾ cup hoisin sauce
• ½ cup soy sauce
• ½ cup orange juice or ¼ cup orange juice concentrate
• 1 tbsp. sesame oil

Combine all ingredients and pour into a bowl or a plastic bag with a seal.

Pork:

• 2 or 3 pork fillets
• Sesame seeds
• Vegetable oil

1. Place pork fillets in the bag or bowl and coat well with marinade. Seal the bag or cover the bowl, and refrigerate for at least 10 hours.
2. Remove pork fillets from the marinade, shaking off the excess. In a baking dish, heat a little oil and sear the meat over medium-high heat. Remove from heat.
3. Add a little marinade to baste the pork, then cook uncovered in the oven at 375°F for 30 to 40 minutes or until the internal temperature reaches 160°F.
4. Remove from the oven and let stand for 5 minutes.
5. Pour marinade into a pan and bring to a boil, stirring occasionally. Reduce heat, then let simmer for 2 minutes.
6. Cut fillets into thick slices, set on a plate and sprinkle with sesame seeds. Serve sauce on the side.

Salad:

• 1 bag baby spinach
• 1 orange, peeled and separated into wedges (cut in half)
• 2 green onions, thinly sliced
• 1 handful bean sprouts

In a large bowl, combine all ingredients. Top with store-bought Oriental dressing and mix gently.