Spicy Barbecued Pork Tenderloins With Garlic Sauce

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“If you love garlic then this one is for you! Plan ahead the tenderloins needs to marinate for 6 hours before cooking. You can make this recipe using one large pork roast also, but cooking times will have to be adjusted and you will need to double the hoisin/soy sauce marinade. You might want to double the garlic sauce, this is better than eating at any Asian restaurant! :)”
6hrs 35mins

Ingredients Nutrition


  1. In a small bowl, mix together hoisin sauce, hot chili sauce (or ketchup if using) soy sauce, fresh garlic and sugar.
  2. Brush the tenderloins with the mixture.
  3. Place in a pyrex baking dish; cover and refrigerate for a minimum of 6 hours.
  4. Meanwhile make the garlic sauce: In a bowl mix all ingredients until blended; set aside (or chill, you will have to rewarm later to serve).
  5. When ready to cook remove the tenderloins from the fridge and let sit at room temperature for 1 hour (or a little more) before cooking.
  6. Set oven to 350 degrees.
  7. Roast uncovered for about 35 minutes or until temperature reaches 160°F (I pull my tenderloins out early as they will continue to cook when removed from the oven and then will not be as dry).
  8. Transfer to a cutting board and cover loosely with foil, let stand for 20 minutes.
  9. Slice against the grain into thin slices.
  10. On a large serving plate arrange the pork slices on top of cooked noodles.
  11. Spoon the garlic sauce over the pork.

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