Filet de porc au miel et au hoisin

Ingrédients

• 3 tablespoons hoisin sauce
• 2 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 2 cloves garlic (minced)
• 1/2 teaspoon ground ginger
• 3 green onions (white and light green parts only, chopped, divided)
• 1 pound pork tenderloin
• 1 1/2 tablespoons olive oil (divided)
• 5 large carrots (sliced 1-inch thick on the diagonal.)
• salt and pepper

Préparation

1. 1

   Make the honey-hoisin sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, honey, garlic, ground ginger and 2/3 of the chopped green onions.

2. 2

   Reserve and refrigerate 1/4 cup of the honey-hoisin sauce. Place the rest of the sauce in a large zip-top bag and add the pork tenderloin. Seal the bag and place in the refrigerator to marinate the pork for 30 minutes or overnight.

3. 3

   Preheat oven to 400 degrees F.

4. 4

   Heat 1 tablespoon of the olive oil in an oven safe skillet over medium-high heat. I use my cast iron skillet. (If you do not have an oven safe skillet, you can transfer the pork to a baking dish after browning it on the stove.) When the pan is hot, add the pork tenderloin and brown on all four sides, 1-2 minutes per side. (Discard any marinade left in the zip-top bag, since it touched the raw pork.) Remove pan from the heat.

5. 5

   With the pork tenderloin along the center of the pan, add the carrots on either side of the pork. Drizzle carrots with the remaining 1/2 tablespoon olive oil and toss to coat. Sprinkle with salt and pepper.

6. 6

   Transfer the skillet to the oven and roast for 12 minutes. Stir the carrots and drizzle half of the remaining honey-hoisin sauce over the pork.

7. 7

   Continue to roast the pork and carrots in the oven for 8-13 more minutes, until an instant-read thermometer inserted into the thickest part of the pork registers 145 degrees F.

8. 8

   Remove from the oven and let pork rest for 5-10 minutes before slicing and serving. Serve pork with the remaining honey-hoisin sauce and chopped green onions, with the carrots on the side.