So for those of you who follow me on Instagram, you may have seen that I’ve started to record what I’m cooking for supper every night on my Instagram stories. Are you guys interested in those stories? I started doing them because one of my favourite bloggers ( A Bowl Full of Lemons ) started showing what she was making for dinner every night and I always look forward to watching her stories every day.
There are just a couple issues with my Instagram stories: 1) I am still not comfortable with talking on my stories. It just seems so weird! I mean, I follow a whole bunch of bloggers who literally narrate their entire day on Instagram stories, and although I like watching them, I think it’s kind of narcissistic and weird. Can you imagine walking around the city or a store and seeing someone talking to their phone to people they can’t see and don’t know? So yeah, I’m still not that comfortable with narrating my cooking yet, but maybe one day. 2) Secondly, after documenting the cooking and the food on Instagram stories, I sometimes forget to take an actual nice picture (not on my phone) to feature on the blog! Which is what happened here for this Asian pork tenderloin – I captured a picture of the dish for Instagram stories, but then I added some text to it and so I can’t really use it as a photo on this blog! I mean, by the time I’m finished cooking and snapping pictures of the meal, my husband and I are starving and we just want to eat all the deliciousness. I never understand how some foodbloggers can stage and flatlay their cooking process and the finished product so beautifully….that must add so much time to the cooking process. And do they even eat the food that is presented and staged? It must be cold after everything is perfectly captured on camera. Anyways, I’ll post this recipe here today and then add pictures later. I make this pork tenderloin at least once a week, so I’ll have plenty of opportunities to take a blog photo next time.
On my Instagram stories last night, you would have seen that I served this pork tenderloin with some steamed jasmine rice and sliced cucumbers. Sliced cucumbers dipped in soy sauce was something that my mom served as a side a lot when we were younger and I just love it! I always have cucumbers on hand, and it makes such an easy side dish when I don’t have time or energy to stirfry or prepare another type of vegetable. The combination of cold crisp cucumbers dipped in the salty soy sauce is my favourite!
Oh, and just a heads up – the high sugar content of the hoisin sauce in this recipe, combined with the high temperature of cooking will make a mess of your baking dish! But it’s worth the extra soaking time, I promise!
Asian pork tenderloinPrint Recipe
- 1 pork tenderloin
- 3 tbsp hoisin sauce
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp canola oil
- 1 tsp sesame oil
- 1 tsp Chinese five spice
Preheat oven to 425 degrees Fahrenheit.
Rinse the pork tenderloin and pat dry with paper towels. Place in a glass baking dish.
Combine all the other ingredients and whisk together. Brush it all over the pork tenderloin, and pour every bit of it on top of the pork tenderloin.
Place in the oven and bake for approx 30 minutes until the inside of the pork tenderloin is no longer pink.
Serve with steaming jasmine rice.