Looking for a dish that will tantalize your taste buds and impress your dinner guests? Look no further than this mouthwatering Pork Tenderloin in Black Bean Sauce! This Chinese-inspired recipe combines tender, juicy pork with a rich, savory sauce that’s bursting with flavor. Perfect for a weeknight dinner or a special occasion, this dish is sure to become a family favorite. With just 45 minutes from prep to plate, you’ll be savoring every bite in no time. Ready to elevate your culinary skills? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- Pork tenderloin
- Black bean sauce
- Garlic
- Ginger
- Onion
- Bell pepper
- Green onions
- Salt
- Pepper
Instructions
- Begin by gathering all the ingredients: pork tenderloin, black bean sauce, garlic, ginger, onion, bell pepper, green onions, salt, and pepper.
- Preheat your oven to 375°F (190°C) if you plan to finish the pork in the oven after searing.
- Rinse the pork tenderloin under cold water and pat it dry with paper towels. Trim any excess fat or silver skin from the pork.
- Season the pork tenderloin generously with salt and pepper on all sides. Let it sit at room temperature for about 10 minutes to absorb the seasoning.
- While the pork is resting, prepare the vegetables. Peel and finely chop the garlic and ginger. Dice the onion and bell pepper into bite-sized pieces. Slice the green onions, separating the white parts from the green tops.
- In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Once hot, add the pork tenderloin and sear it for about 3-4 minutes on each side until it is nicely browned.
- Once the pork is browned, remove it from the skillet and set it aside on a plate. In the same skillet, add a little more oil if needed, and then add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes until the onion is translucent and fragrant.
- Next, add the diced bell pepper to the skillet and continue to sauté for another 2-3 minutes until the bell pepper softens slightly.
- Return the pork tenderloin to the skillet with the vegetables. Pour the black bean sauce over the pork and vegetables, ensuring everything is well coated.
- If using the oven, transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- If you prefer to cook on the stovetop, cover the skillet and let it simmer on low heat for about 15-20 minutes, turning the pork occasionally to ensure even cooking.
- Once the pork is cooked through, remove it from the heat and let it rest for 5 minutes before slicing it into medallions.
- To serve, arrange the sliced pork on a platter, spooning the black bean sauce and vegetables over the top. Garnish with the green parts of the sliced green onions.
- Enjoy your delicious Pork Tenderloin in Black Bean Sauce with steamed rice or noodles!
Tips
- Choose the Right Cut: For the best results, use a high-quality pork tenderloin. Look for one that is lean and well-trimmed for a tender and juicy finish.
- Sear for Flavor: Don’t skip the searing step! Browning the pork adds depth of flavor and creates a beautiful crust that enhances the overall dish.
- Customize the Vegetables: Feel free to add your favorite vegetables to the mix. Broccoli, snap peas, or carrots can all make great additions to this dish.
- Monitor the Temperature: Use a meat thermometer to ensure your pork is cooked perfectly. Aim for an internal temperature of 145°F (63°C) for juicy, tender meat.
- Let It Rest: Allow the pork to rest for a few minutes after cooking. This helps retain its juices and ensures every slice is tender and flavorful.
- Serve with Sides: Pair your Pork Tenderloin in Black Bean Sauce with steamed rice or noodles to soak up the delicious sauce and create a complete meal.
- Garnish for Presentation: Don’t forget to garnish with the green parts of the sliced green onions for a pop of color and added freshness!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
