Finally, our new apartment is beginning to feel like home. We are all settled & life is back to normal. Isaac is just loving his new job, we are really blessed! Almost everything is in it’s place in the kitchen although I think I have even less cupboard space in this apartment, so I’m on the hunt for a small portable kitchen island with wheels. Ikea has a bunch, if you have a product rave that you love, let me know!

Ok, now to dinner… I’ve had this recipe bookmarked forever & have only now finally gotten around to trying it. I’ve never made a pork tenderloin before, thinking it was difficult. On the contrary this was a piece of cake. Just make sure you have a meat thermometer & all will be well in your little cooking world. The flavors of this dish were outstanding, very bold. The strength of the fresh ginger, the calm flavor of the green onion, it had my hubby taking all throughout dinner, about dinner itself! This will definitely become a staple, it’d be perfect for entertaining, really friends it’s that simple. Steam up some broccoli, or some edamame along with some brown rice & call it dinner.

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Hoisin Pork Tenderloin

Marinade:

1/4 cup hoisin sauce
3 T sliced green onions, divided
2 T soy sauce
1 T rice wine vinegar (mirin)
2 garlic cloves, minced
1 T ginger, peeled and minced

1 (1-pound) pork tenderloin

1 T sesame seeds

Sauce:

1/4 cup hoisin sauce
2 T soy sauce
1 T rice wine vinegar (mirin)
2 garlic cloves, minced
1 T ginger, peeled and minced

Combine the hoisin, 2 T green onions, 2 T soy sauce, rice wine vinegar, garlic, ginger in a large zip-top bag; add pork to bag. Seal and marinade in refrigerator 2 hours, turning bag once.

Preheat oven to 425. Remove pork from bag and place in baking dish. Discard marinade. Roast at 425 for 15 minutes. Sprinkle pork with sesame seeds; bake an additional 15-20 minutes or until a thermometer registers 160. Place on a cutting board; let stand 10 minutes. Cut into (1/2-inch thick) slices.

Pour ingredients for the sauce into a small saucepan, bring to a boil. Cook until reduced to desired consistency. Spoon the sauce over the sliced tenderloin and garnish with the remaining green onions.

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Images: sammyw

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