Here’s an easy recipe you can make any day! A little work the night before makes it easy. Onions can be cooked ahead of time and reheated!
- 2 Pork Tenderloins
- 300 ml Hoisin Sauce
- 1 cup Red Wine
- 1/2 cup Soy Sauce
- 1 tsp Hot Sauce
Combine marinade ingredients and put half of marinade and the tenderloins in a plastic bag. Place in the fridge overnight. Store the other half of the marinade in a container to use as a sauce.
- 4 – 5 Yellow Onions, whole, skins removed
- 2 Tbsp Olive Oil
- 1 Tbsp whole Cumin Seeds
- Kosher Salt & Black Pepper
Put onions, oil, cumin, salt and pepper in a separate plastic bag over night.
Roast onions at 300*F for 3 hours.
When onions are ready, heat grill. Grill tenderloins for 6-7 minutes per side, or until internal temperature reaches approx 140*F. Remove from grill and let rest for 5 minutes.
Heat remaining marinade in a pot until boiling. If you want it a little thicker, combine 1 tsp corn starch with a splash of cold water and stir it in to thicken.
Slice tenderloins with a sharp knife into thick slices and serve with extra sauce, rice, and vegetables.