Hoisin-glazed pork with roasted red peppers
It’s come to my attention that in some parts of the country, my friends are still wearing shorts. While here, in upstate New York, fall is in fully swing. Our leaves have passed the pretty red, orange, and yellow stage and are well on their way to crispy brown. There’s a definite chill in the air. And last night I regretted not wearing a pair of gloves as I took the dog for an evening walk. Winter is on its way.
But recently, Mother Nature gave us one, last kind-weather reprieve with a handful of beautiful, sunny, and warm days. Not to let this gift go to waste, the boys and I spent a little time romping in the leaf covered yard. On days such as these, a simple no-fuss dinner is in order. And I’ve got just the thing; a simple hoisin-glazed pork tenderloin served over rice with sweet roasted peppers and crunchy water chestnuts. The ingredient list is short, the preparation uncomplicated, and the result delicious.
Hoisin is a soy-based sauce which is both sweet and savory with just a hint of spicy flavor. To the hoisin sauce, I add a spicy red curry paste to turn up the heat a bit. You can add as little or as much as you like. You should be able to find both hoisin sauce and red curry paste in the International or Asian section of your grocery store. A pinch of cayenne pepper would make a fine substitute in the absence of red curry paste.
Hoisin-glazed pork with roasted red peppers
1 1-pound Pork Tenderloin
2-3 tablespoon sesame oil (or vegetable oil)
1/3 cup hoisin sauce
1/2 – 1 teaspoon red curry paste*
Salt and pepper
1 red bell pepper, sliced
1 8-ounce can water chestnuts, drained and sliced
3-4 green onions, chopped
2 cups white rice, cooked
*If red curry paste is unavailable, you can spice it up with a bit of cayenne pepper, to taste.
Preheat oven to 350 degrees F. Toss the red pepper slices in a bit of oil and place in a baking dish. Trim the pork tenderloin to remove any excess fat. Season with salt and pepper.
Heat 1-2 tablespoons oil in a large skillet over medium/medium-high heat. Place the tenderloin in the hot skillet and sear for 1-2 minutes on each side. Place the seared tenderloin in the center of the peppers in the baking dish.
In a small bowl, combine the hoisin sauce and red curry paste, as desired. Coat the tenderloin in the sauce. Scatter the sliced water chestnuts around the pork.
Cook uncovered until the pork reaches an internal temperature of 155-160 degrees F., as measured by an instant-read meat thermometer. Cooking time will vary depending on the thickness of the roast and how long it seared before roasting. Approximately 35-45 minutes should do the trick.
Allow the pork to rest for about 5 minutes before slicing. Then, slice into 1/4 inch pieces and serve over rice. Garnish with chopped green onions.
Serves 4.
Amy Deline blogs at The Gourmand Mom.
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