Serves 4 – 6

2 pork tenderloins (about ¾ lb each)

2 tbsps Chinese rice wine vinegar

2 tbsps Hoi sin sauce

1 tbsp soy sauce

1/3 cup orange juice

juice of one lime

zest of lime finely grated(colored part of the skin)

1 tsp sesame oil

1 tbsp honey

2 cloves garlic, finely minced

1 tbsp ginger, finely minced


Preheat oven to 375F

Combine all marinade ingredients and whisk until combined. Reserve ¼ cup for the sauce. Add pork and chill 1 to 2 hours. Remove pork from marinade and place in a shallow roasting pan.  Roast for 15 to 20 minutes. Remove from oven and keep warm.


½ cup      unsweetened coconut milk

2 tbsps    chopped fresh cilantro

1 tsp       Asian chile sauce

1 tbsp     corn starch mixed with water to form a paste

Mix sauce ingredients together. Bring ¼ cup reserved marinade to a boil in a small sauce pan. Slowly add the sauce ingredients and stir until thickened.

Slice tenderloins on the diagonal into ½ inch slices. Pour coconut sauce on a platter and top with the sliced pork. Garnish with fresh cilantro or mint leaves.

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