Hoisin-Glazed Pork Tenderloin with Avocado Mango Salad
Pan-seared pork tenderloin roasted until juicy, glazed with sweet-savory hoisin sauce and plated alongside bright avocado-mango salad with pickled shallots. Jasmine rice anchors the dish. Asian-inspired with fresh cilantro and vinegar-pickled aromatics, this restaurant-style plate balances rich pork, creamy fruit, and crisp greens. Serve for weeknight elegance or dinner guests seeking vibrant, achievable sophistication.
Ingredients
- ¾ cup jasmine rice, uncooked
- ½ ounce fresh cilantro, leaves only
- 2 shallot, peeled
- 1 mango, ripe
- 1 pork tenderloin, trimmed
- 1 tablespoon rice vinegar
- 3 tablespoon granulated sugar
- ¾ cup hoisin sauce
- 1 avocado, ripe
- ½ teaspoon olive oil, for salad
- salt, to taste
- 1 tablespoon olive oil, for searing
- ground black pepper, to taste
Instructions
- 1
Trim silver skin from pork tenderloin by sliding knife tip underneath and slicing thinly.
- 2
Slice shallots into thin rings and set aside.
- 3
Remove cilantro leaves, discard stems, and keep whole.
- 4
Heat rice vinegar and sugar in small saute pan over medium heat until sugar dissolves. Add shallots, stir, and cook five minutes until liquid is absorbed. Transfer to bowl and rinse pan.
- 5
Peel mango, remove flesh from pit, dice into small pieces, and place in medium bowl.
- 6
Preheat oven to 375 degrees F.
- 7
Combine jasmine rice with cold water in small saucepan, stir, bring to boil, reduce to simmer, cover, and cook ten minutes until tender and water is absorbed. Remove from heat, fluff, and keep covered.
- 8
Heat olive oil in large saute pan over medium-high heat. Sear pork on all sides until deeply caramelized.
- 9
Transfer pan to oven and roast thirteen minutes or until desired internal temperature. Remove and rest on cutting board.
- 10
Cut avocado lengthwise around pit, twist halves apart, remove pit, and score flesh in squares without piercing skin. Scoop into bowl with mango.
- 11
Toss mango, avocado, and half the cilantro with olive oil, salt, and pepper.
- 12
Slice pork into quarter-inch thick slices. Place rice on left side of plate, mango-avocado salad on right leaning against rice.
- 13
Dip pork slices in warm hoisin sauce to coat. Lay centered on rice and salad. Garnish with pickled shallots and remaining cilantro.
Tips
Don't skip resting the pork after roasting; carryover cooking continues while it sits, ensuring juicy, tender slices.
Prepare pickled shallots and rice ahead so you can focus on timing pork sear and oven roast in final minutes.
Score avocado in crosshatch pattern before scooping to keep flesh intact and ensure creamy, neat plating.
Good to Know
Cooked pork and salad are best eaten immediately. Store leftover cooked pork in airtight container up to three days; reheat gently. Rice stores three days refrigerated.
Trim pork and prepare pickled shallots up to one day ahead. Cook rice up to four hours ahead; reheat gently with splash of water. Prep mango and cilantro up to two hours ahead.
Plate immediately after pork rests. Hoisin sauce should be warm when dipping pork slices. Serve with chilled white wine or light lager.
Common Mistakes
Do not skip resting pork to avoid dry, tough slices.
Do not oversear pork to avoid burnt exterior before oven roasting.
Do not cut avocado too far ahead to avoid browning and oxidation.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use a different cut of pork?
Pork loin works as substitute; increase roast time to 15-18 minutes. Avoid thin cuts like pork chops, which overcook quickly. Tenderloin's uniform thickness ensures even cooking.
What if I don't have fresh cilantro?
Mint or basil provide herbaceous notes; use same quantity. Parsley is milder but acceptable. Skip cilantro entirely if unavailable, though it adds authentic flavor and visual pop.
How long can I keep pickled shallots and can I freeze them?
Pickled shallots store in airtight container up to one week refrigerated. Freezing ruins texture; they become mushy when thawed. Make fresh or prepare up to two days ahead.