Hoisin-Glazed Pork Recipe
Hoisin-Glazed Pork Recipe photo by Taste of Home

Hoisin-Glazed Pork Recipe

Publisher Photo
"This recipe was a give away for a cook book advertisement," writes Marguerite Shaeffer of Sewell, New Jersey. "I kept the recipe, adjusting it somewhat to fit our tastes. This is one of my very favorite recipes; fast, easy and absolutely delicious."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 3 green onions, cut into 2-inch pieces
  • 1 tablespoon Dijon mustard
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon honey
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon minced fresh gingerroot
  • 2 boneless pork loin chops (1/2 inch thick and 5 ounces each)

Nutritional Facts

1 pork chop equals 265 calories, 8 g fat (3 g saturated fat), 69 mg cholesterol, 789 mg sodium, 17 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Directions

  1. In a small bowl, combine the first seven ingredients. Place pork in a shallow 1-qt. baking dish coated with cooking spray; pour sauce over pork.
  2. Bake, uncovered, at 400° for 15-20 minutes or until a meat thermometer reads 160°. Yield: 2 servings.
Originally published as Hoisin-Glazed Pork in Cooking for 2 Summer 2008, p45

Nutritional Facts

1 pork chop equals 265 calories, 8 g fat (3 g saturated fat), 69 mg cholesterol, 789 mg sodium, 17 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Hoisin-Glazed Pork

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Mar. 28, 2010

We liked this recipe. I topped the tenderloins with onions browned in olive oil instead of using green.

MY REVIEW
Reviewed Jan. 31, 2010

It was very good.

MY REVIEW
Reviewed Jan. 8, 2010

I made this for dinner and it was really good. The pork turned out moist with a nice flavor. (I didn't have oyster sauce or gingerroot, though, so I had to substitute extra soy sauce and candied ginger, respectively.)

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