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 

Directions:

• 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.

To Serve:

• 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.