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Blog

Butteryum food blog recipes

Filtering by Category: dinner recipes

Oven Roasted Hoisin Pork Tenderloin Strips

Patricia @ ButterYum

Here's my take on a nearly 40 year old pork dish from Gourmet Magazine. The original recipe called for basting the pork tenderloins with used marinade. That's a huge no-no today, so I've updated the cooking technique to meet our current safety standards. I've tweaked the ingredients a bit to better suit my family's taste as well. We loved it... hope you do too.

Oven Roasted Hoisin Pork

serves 4-6

Printable Recipe

Ingredients

  • 2 pork tenderloins (approx 1 to 1.25 pounds each)

  • 3/4 teaspoon ground ginger (a bit more if you like a lot of heat)

  • 10 tablespoons low sodium soy sauce

  • 2 tablespoons Mirin (or sherry)

  • 2 tablespoons sugar

  • 2 tablespoons honey

  • 2 tablespoons hoisin sauce

  • 1-2 scallions, sliced

Directions

  1. Preheat oven to 350F.

  2. To make the marinade mixture, whisk together the soy, mirin, sugar, honey, and hoisin (half of this recipe will be used to marinade the pork; the other half will be used later in the recipe.

  3. Trim silver skin and any excess fat from tenderloins and pat dry.

  4. Cut each tenderloin lengthwise, with the grain, into about 1-inch wide strips.

  5. Pour half the marinade mixture over the pork strips and refrigerate for an hour.

  6. After an hour, remove the pork from the used marinade; discard used marinade.

  7. Place marinaded pork strips on a rack suspended over a shallow pan and bake for 25-30 minutes until pork is cooked through.

  8. Simmer the unused reserved marinade and reduce slightly; brush several tablespoons of the reduced sauce onto the pork strips during the last 5 minutes of roasting.

  9. Add the sliced scallions to the remaining unused marinade and serve as a dipping sauce.

Note

  • Mirin is a Japanese sweet rice wine. It can be found in the Asian section of your grocery store.  The label will specify 1% or 8% alcohol - either will work in this recipe.

Shoyu Chicken

Patricia @ ButterYum

In the time if takes you to order Chinese take-out, you can have this delicious dish on the table. Start to finish it takes about an hour.  This dish is a specialty in Hawaii - the word shoyu means sauce in Japanese.  My family absolutely loves this dish.  

Shoyu Chicken

Serves 6

Printable Recipe

Ingredients

  • 3 pound boneless and skinless chicken thighs, cut into bite size pieces

  • 1 teaspoon ground black pepper

  • 2 1/2 cups low-sodium chicken broth

  • 1 cup low-sodium soy sauce

  • 6 tablespoons *Mirin (either 1% or 8% alcohol)

  • 1/2 cup light brown sugar

  • 4 medium garlic cloves, smashed and peeled

  • fresh ginger, 2-inches long by 1/2 inch thick, smashed (skin on is fine)

  • 3 tablespoons cornstarch mixed with 3 tablespoons water

  • 2 red, yellow, or orange bell peppers, sliced (optional)

  • Thinly sliced scallions for garnish

Directions

  1. Combine chicken, black pepper, chicken broth, soy, mirin, brown sugar, garlic, and ginger in a large sauce pan.

  2. Bring to a boil; reduce heat and cook for 20-30 minutes until the chicken is cooked through and tender.

  3. Remove chicken, garlic, and ginger from pan; reserve chicken and discard garlic and ginger.

  4. Bring leftover sauce to a boil; reduce for 10-15 minutes.

  5. While sauce is reducing, saute optional peppers in a little olive oil until crisp-tender; reserve.

  6. When sauce is reduced, stir cornstarch and water together and add to sauce; whisk until it comes back to a boil.

  7. Turn off the heat and stir in the cooked chicken and optional sauteed peppers. Serve over rice or noodles.

Note

  • *Mirin is a Japanese Sweet Cooking Wine. You can find it in the international aisle at the grocery store.  

adapted from Aida Mollenkamp