Honey Hoisin Pork Tenderloin

Ingredients

• 45 ml (3 tablespoons)hoisin sauce
• 30 ml (2 tablespoons)reduced-salt soy sauce
• 30 ml (2 tablespoons)honey
• 2 clovesgarlic, minced
• 2.5 ml (½ teaspoon)ground ginger
• 3spring onions, white and light green parts only, chopped and divided
• 454 g (1 pound)pork tenderloin
• 22.5 ml (1½ tablespoons), dividedolive oil
• 5 largecarrots, cut into 2.5 cm slices on the diagonal
• To tastesalt and black pepper

Instructions

1. 1

   Mix the sauce

   In a small bowl, whisk together the hoisin sauce, soy sauce, honey, garlic, ground ginger and two-thirds of the chopped spring onions.

2. 2

   Marinate the pork

   Set aside 60 ml (¼ cup) of the sauce and refrigerate it. Put the remaining sauce in a large resealable bag with the pork. Seal and refrigerate for 30 minutes or overnight.

3. 3

   Preheat the oven

   Heat the oven to 204°C (400°F).

4. 4

   Brown the pork

   Heat 15 ml (1 tablespoon) of olive oil in an oven-safe frying pan over medium-high heat. Once hot, brown the pork for 1–2 minutes on each of its four sides. Discard the marinade left in the bag, as it has touched raw pork. Take the pan off the heat. If your pan is not oven-safe, transfer the browned pork to a baking dish.

5. 5

   Add the carrots

   Arrange the pork down the centre of the pan and place the carrots on either side. Drizzle them with the remaining 7.5 ml (½ tablespoon) of olive oil, toss to coat, then season with salt and pepper.

6. 6

   Roast and baste

   Roast for 12 minutes. Stir the carrots and spoon half of the remaining reserved honey-hoisin sauce over the pork.

7. 7

   Check for doneness

   Roast for a further 8–13 minutes, until an instant-read thermometer inserted into the thickest part of the pork reads 63°C (145°F).

8. 8

   Rest and serve

   Remove the pan from the oven and let the pork rest for 5–10 minutes before slicing. Serve with the remaining reserved sauce and chopped spring onions, with the carrots alongside.

What is honey hoisin pork tenderloin?

Hoisin is a thick, savoury-sweet Chinese-style sauce that gives this roast pork a glossy, deeply seasoned coating. This recipe pairs it with honey, soy, garlic and ginger, then roasts the tenderloin with carrots for an easy one-pan-style meal.

The mix of a short marinade, a quick sear and a hot oven helps build flavour without making the method complicated. Spring onions add a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 282 calories, 25g protein, 23g carbs, 9g fat.

The pork provides most of the protein, while the honey, hoisin and carrots contribute much of the carbohydrate. Olive oil and the sauce contribute fat; serve with extra greens alongside if you want to balance the plate with more vegetables.

Choosing the ingredients

Hoisin and honey: Hoisin brings the savoury depth, while honey softens its salty edge and helps the sauce cling to the pork. Keep some sauce separate before marinating so it can be served safely at the table.

Pork tenderloin: This lean, narrow cut cooks relatively quickly, so use a thermometer rather than relying only on the clock. Look for a piece of fairly even thickness for more consistent roasting.

Carrots: Large carrots cut into thick diagonal slices hold their shape as they roast. Try to make the pieces similar in size so they cook at roughly the same rate.

Why brown the pork first?

Searing the tenderloin on all four sides adds colour and a savoury browned flavour before it goes into the oven. Heat the pan well and turn the meat as each side browns, rather than moving it constantly.

Use an oven-safe pan if you have one, so the pork can go straight from the hob to the oven. Otherwise, move it to a baking dish after searing.

How to judge doneness

The thermometer reading is the clearest cue: insert it into the thickest part of the pork and roast until it reaches 63°C (145°F). The recipe gives a further roasting range of 8–13 minutes after the first 12 minutes, but the exact time depends on the tenderloin and your oven.

Rest the pork for 5–10 minutes before slicing. This gives the meat time to settle, and the resting period is part of the cooking process.

Keep the sauce and carrots balanced

Reserve the serving sauce before it comes into contact with raw pork. Do not reuse the marinade from the bag; the recipe directs you to discard it.

Stir the carrots after the first 12 minutes so they roast more evenly. Spoon the sauce over the pork at that point, rather than adding it all at the start.

What to serve alongside

The roasted carrots are already part of the meal, and their sweetness suits the savoury-sweet glaze. Rice is an easy extra if you want something to catch the sauce.

For a fresher contrast, serve with a simple green salad or lightly cooked greens. Slice the pork just before serving so the platter stays appealing.

Recipe notes & tips

• Reserve the serving sauce before adding any sauce to the raw pork.
• Marinate for 30 minutes when short on time, or leave it overnight for a longer soak.
• Pat excess marinade from the pork before searing if it is dripping heavily.
• Use a thermometer in the thickest part of the tenderloin to check doneness.
• Cut the carrots into similarly sized pieces so they roast at a similar pace.
• Rest the pork for 5–10 minutes before slicing.

Variations

• Add chilli: Stir a little chilli paste into the sauce for a spicy edge.
• Use parsnips: Replace some of the carrots with similarly sized parsnip pieces.
• Add sesame: Finish the plated pork with a sprinkle of toasted sesame seeds.
• Serve with rice: Add steamed rice to soak up the honey-hoisin sauce.
• Try fresh ginger: Use finely grated fresh ginger in place of the ground ginger.

Common mistakes to avoid

• Skipping the reserved sauce: Set it aside before marinating so you have a safe sauce to serve.
• Using the bag marinade at the table: Discard it after it touches raw pork.
• Crowding the carrots: Keep them around the pork in a single layer so they roast rather than steam.
• Guessing the cooking time: Check the thickest part with an instant-read thermometer.
• Slicing too soon: Rest the tenderloin for 5–10 minutes before cutting.
• Overcooking the pork: Begin checking after the first 8 minutes of the second roasting stage.

How to store

Refrigerate leftover pork and carrots in a covered container within 2 hours, and use within 3–4 days. Reheat gently until piping hot, adding a little water or reserved sauce if the meat seems dry.

Frequently asked questions