I love this pork loin recipe. The pork marinade makes the pork extremely flavourful and juicy. I love to combine sweet and sour in dishes and the red currants make for an elegant addition to the pork. I added a garlic mayo to the crostino to balance out the flavors. It gives it a nice quick and a little bit goes along way.
This is a crostino that can easily be served as main course over dinner with a fresh salad.
Wine Tip: Pinot Noir
Hoisin Pork Loin & Red Currant Sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon hot water
- 2 garlic cloves, minced
- 500 grams pork tenderloin, fat trimmed
- 1/4 teaspoon salt
- 300 grams red currants
- 150 grams brown sugar
- 3 tablespoons malt vinegar
- 6 tablespoons mayonnaise
- 2 large garlic cloves, pressed
- 1 teaspoon fresh lemon juice
- 1 teaspoon plus 3 tablespoons extra-virgin olive oil
- 1 baguette or other crusty bread
Preheat oven to 400°. Combine first 6 ingredients in a small bowl. Add pork to a large bowl and pour the marinade all over it. bag. Seal with plastic wrap and refrigerate for at least 30 minutes, turning bag occasionally.
Remove pork from bowl and sprinkle with salt. Heat a large ovenproof skillet over medium-high heat. Add pork and seared on all sides until brown. Place skillet in oven. Bake at 400° for 20 minutes or until a thermometer registers 160°.
Remove pork from the pan and let stand at least 5 minutes on a platter. Cut pork across the grain into thin slices. Add the remaining marinade to the pan and deglaze the brown bits. Add a bit of water if it is too dry. Adjust seasoning and pour over rested pork.
For the red currant sauce: Combine ingredients in medium saucepan. Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally. This should take about 20 minutes.
For the garlic mayo: Whisk mayonnaise, garlic, lemon juice and 1 teaspoon oil oil in small bowl to blend. Season with salt and pepper.
Add 1 tablespoon olive oil to a grill pan on medium high heat. Add the bread slices and grill on both sides. Once golden all over, remove from the heat.
Add one tablespoon garlic mayo to the toasted bread. Top with a slice of pork loin. Add a teaspoon of the red currant sauce to the pork. Drizzle with olive oil and a few thyme leaves.