Hoisin pork tenderloin

By Ricardo Larivée
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  • 1/3 cup (75 ml) hoisin sauce
  • 1/4 cup (60 ml} vegetable oil
  • 3 tablespoons (45 ml) reduced-sodium soy sauce
  • 1 teaspoon (5 ml) sriracha
  • 2 garlic cloves, finely chopped
  • 2 pork tenderloins (each about 3/4lb / 340g)


  • 2 sweet potatoes, peeled and cut into 8 wedges each (about 1-1/4 lb / 565 g total)
  • 3/4 lb (340 grams) green beans, trimmed
  • 2 tablespoons (30 mI) vegetable oil



  1. In a bowl, combine the hoisin, oil, soy sauce, Sriracha and garlic. Add the pork and mix well to coat in the marinade. Cover and let marinate for eight hours or overnight in the refrigerator.


  1. With the rack in the middle position, preheat the oven to 425°F (220°C). In a large bowl, combine the sweet potatoes and green beans with the oil. Season with salt and pepper. 
  2. Spread the vegetables out on a non-stick sheet pan. Bake for ten minutes. 
  3. Flip the vegetables over and move them away from the center of the sheet pan. Place the pork in the center of the sheet pan and drizzle with the marinade. 
  4. Bake for 15 minutes or until a thermometer inserted in the center of the pork reads 135°F (57°C). 
  5. Remove from the heat, cover with foil and let sit for five minutes. 
  6. On a work surface, slice the pork and return to the sheet pan. Place the sheet pan at the center of the table and serve. 


Excerpted from Sheet Pan Everything by Ricardo Larrivee.Copyright © 2021 Ricardo  Media.Published  by  Appetite  by  Random  House®,  a  division  of Penguin  Random  House  Canada  Limited.  Reproduced  by  arrangement  with the Publisher. All rights reserved.

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