Braised Pork Tenderloin Roast
- 1 (2 pound) pork tenderloin roast
- Salt and pepper
- 2 teaspoons olive il
- 1/4 cup hoisin sauce
- 1 bunch green onions, white and light green parts, sliced
- 3/4 cup white wine (may use broth)
- 3/4 cup water
- 2 teaspoons packed brown sugar
- 1 teaspoon brown mustard
- 1 teaspoon balsamic vinegar
- Green onions, sliced, for garnish
- Season pork with salt and pepper on all sides.
- Spray a medium sized ovenproof pan with cooking spray and add olive oil.
- Over high heat, sear meat on all sides (about 4 minutes per side) until well-browned.
- Remove pot from heat and place tenderloin on cutting board.
- Using hands or a brush, cover it completely with 1/4 cup hoisin sauce and place back in pot, scraping as much sauce as possible from hands or brush onto meat.
- Sprinkle with green onions, cover and bake in 300 degree pre-heated oven for 2 1/2 hours or until port is very tender.
- Take out of oven and remove roast to cutting board with a tent of foil to cover.
- Strain pan juices and discard solids.
- Return juices to pot and add wine or broth, water, brown sugar, mustard and vinegar to pot.
- Bring to a boil and allow mixture to reduce by half (approximately 3-5 minutes.)
- Adjust seasonings if necessary and remove from heat.
- Slice tenderloin in half-inch slices and arrange on serving platter.
- Sprinkle with a few sliced green onions.
- Pour half of sauce over meat slices and pass remaining sauce
- Serve with mashed potatoes, Creamy Polenta or baked potatoes.