Name: Hoisin-Sesame Sauce for Pork
Total time: 20 min
Yield: Serves 4 to 6 (Makes enough to sauce 2 pork tenderloins)
Ingredients: 1 teaspoon vegetable oil; 2 teaspoons minced fresh ginger; 1/4 cup hoisin sauce; 1/2 cup fresh squeezed orange juice from 2 oranges; 1/2 cup low-sodium chicken broth; 1 teaspoon toasted sesame oil; 2 scallions, white and green parts sliced 1/8 inch thick on bias

Why This Recipe Works

We wanted a pork tenderloin recipe that would be fast enough for a weeknight dinner and still offer maximum flavor. Cutting the tenderloins into 1 ½-inch-thick medallions and tying the medallions or wrapping blanched bacon around them, fastened with toothpicks, allowed us to create a beautiful sear on all sides of these neat packages in the time it took the meat to reach an internal temperature of 145 to 150 degrees. The searing process had the extra benefit of producing enough fond to create several easy, flavorful pan sauces for our pork tenderloin medallions recipe.

Instructions

Pour off any fat from skillet in which pork was cooked. Add oil and heat skillet over medium heat until shimmering. Add ginger and cook, stirring constantly, until fragrant, about 15 seconds. Add hoisin sauce, orange juice, broth, and any juices from resting meat and bring to simmer, scraping bottom of skillet with wooden spoon to loosen browned bits. Simmer until liquid is reduced to 1 cup, 2 to 3 minutes. Stir in sesame oil and scallions. Adjust seasonings with salt and pepper, pour sauce over pork, and serve immediately.