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
 (0)
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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