Wednesday, March 4, 2009
Pork and Green Beans in Hoisin Sauce
1 pound pork tenderloin
1 tablespoon sesame oil
Salt and pepper
4 medium garlic cloves, smashed
12 ounces green beans, cut into 1-inch lengths
1/2 cup apple juice
1/2 cup hoisin sauce
Toasted sesame seeds, for garnish, optional
Thinly sliced green onions, for garnish, optional
Steamed rice, for serving, if desired
Trim excess fat and silverskin from tenderloin. Cut into 1-inch pieces, pat with paper towels, rub with some sesame oil, and season with salt and freshly ground black pepper.
Place a medium skillet over medium high heat, add 1 tablespoon sesame oil. When oil shimmers, add pork and cook until browned, about 3 minutes per side.
Remove pork to a plate, return skillet to stove, and 2 T olive oil and add garlic. When garlic is fragrant, add green beans and stir occasionally until browned, about 3 minutes. Add apple juice and hoisin, stir to combine, and cook until beans are tender and sauce is reduced slightly, about 4 minutes. Return pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with sesame seeds and green onions, if using, and serve over rice.
*I watched this on the Food Network and my mouth was watering so bad I immediately jumped in the car and raced to the store. To get an exact pound of tenderloin, I went to the meat counter and asked the butcher for an even pound. Then I cut it into large chunks. When smashing the garlic, leave the clove in it's skin and turn it on its side and smash it with a large bladed knife. It pretty much pops out of it's skin and instantly "chops" the garlic. The original recipe calls for sherry, but I just substituted apple juice instead - it was all about adding a sweeter bite to the dish. You don't taste apple at all...if you were wondering. I used fresh green beans because in my opionion, nothing else is better...but when it came down to it - I knew Justin would have liked it better with canned. Just use what you are comfortable with. I had never cooked with hoisin sauce (because I never cook oriental food) and I was VERY pleasantly surprized! The glaze it creates is delicious! I would recommend trying this. It's different, but SO good!
*Adapted from The Food Network