H is for Honey Hoisin Pork

Eating: I didn't plan this but today's recipe happens to be what I made for Easter dinner.  Honey Hoisin Pork Tenderloin is a recipe I received a number of years ago from a friend I used to work with.  The version I have says "Adapted from CL" which I assume is Cooking Light, but I do not know that for a fact.  E and I have made this many times - it is easy and good.  Sometimes, since it is just the two of us, we make it with chops instead.  I served with brown rice as well as a long grain and wild rice blend, and some roasted spring veggies (I'll include that recipe as a bonus today.).  For dessert we had a bunny cake - Funfetti cake with home-made vanilla frosting (thank you, Betty Crocker for that recipe!).  Bonus pictures of cute cake below!

Honey Hoisin Pork Tenderloin
2 T sliced green onions
2 T hoisin sauce
2 T low-sodium soy sauce
2 T honey
1 T hot water
2 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed of visible fat and silverskin
1/4 t salt
cooking spray
1/2 t sesame seeds

Combine first 6 ingredients in a small bowl.  Pour 1/4 C of this mixture in a large zip-top plastic bag; reserve remaining mixture.  Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Preheat oven to 400 degrees.  Remove pork from bag; discard marinade.  Sprinkle pork with salt.  Heat a large ovenproof skillet over medium-high heat.  Coat pan with cooking spray.  Add pork; cook 2 minutes, browning on all sides.  Brush 1 T reserved honey mixture over pork; sprinkle with sesame seeds.  Place skillet in oven. Bake at 400 for 20 minutes or until a thermometer registers 160 degrees (slightly pink) or until desired degree of doneness.

Place pork on a platter; let stand 5 minutes.  Cut pork across the grain into thin slices.  Drizzle with remaining honey mixture.

Roasted Spring Vegetables (from The Pampered Chef Celebrate! cookbook)
1 pound fresh asparagus spears
1 pound baby carrots
1 large yellow or red bell pepper
1 onion
3 T olive oil
1 garlic clove
1 1/2 t Pantry Rosemary Herb Seasoning Mix (or dried rosemary leaves, crushed)
1/4 t salt

Trim asparagus and cut into 2 1/2" pieces; set aside. Cut pepper into 1 1/2" pieces and onion into 8 wedges. Combine pepper, onion, carrots, olive oil, seasoning mix and salt in a large bowl. Toss to coat. Spread evenly on baking sheet (or Stoneware Bar Pan). Bake at 425 for 25 minutes. Add asparagus and bake additional 10-15 minutes or until vegetables are tender and golden. You can bake up to 2 hours ahead, let stand at room temperature then reheat in oven at 350 for 10-15 minutes or until warm.

I was tired and ready to be done.

naked bunny cake

 

I will not win any awards for cake frosting technique

Until we eat again,
Hallie