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Hoisin Butter Tenderloin & Cast Iron Peach Salad with Honey Lime Dressing

January 18, 2012

hoisin marinated pork tenderoin, peach salad

Whether you are a foodie, chef, or at-home cook, nothing gets you more excited about food than interesting flavor combinations.

Hoisin butter and honey lime are two flavors that get my taste buds going. I never would have thought a hoisin butter sauce could taste so darn good, but the two ingredients work well together! I wish I could take credit for coming up with the combo, but I can’t. This meal was adapted from a recipe found on My Heart’s Desire.

Hoisin Butter Tenderloin


  • 1 pork tenderloin (1-1½ lbs)
  • 2 Tbs soy sauce
  • ¼ c hoisin
  • 2 Tbs canola oil
  • 3 Tbs sugar
  • ½ c water
  • 2 green onions, sliced diagonally
  • 4 Tbs butter

Preparation (marinate ahead)

  1. Mix together soy sauce, hoisin, oil, and sugar in a bowl.
  2. Place the tenderloin in a large ziplock bag and cover with the mixture. Place in the refrigerator and let it marinate overnight.
  3. Preheat over to 350.
  4. Transfer the tenderloin to an aluminum foil lined sheet pan and save the remaining marinade from the ziplock bag.
  5. Roast the tenderloin for 40-45 minutes, turning it over halfway through.
  6. Remove from oven and allow to rest for 15-20 minutes before slicing.
  7. Meanwhile, transfer the marinade to a small saucepan.  Add water and butter. Simmer and reduce to a yummy sauce for drizzling over the meat.
  8. Garnish with green onions.

Cast Iron Peach Salad


  • 2 ripe peaches
  • 2 Tbs sugar
  • 2 Tbs canola oil
  • ½ c blackberries
  • 4 c mixed greens
  • ¼ sliced almonds, toasted


  1. Preheat oven to 350.
  2. Slice peaches and coat each side with sugar.
  3. Heat oil in a cast iron skillet and brown peaches on each side.
  4. Wrap slices in aluminum foil and roast in the oven for about 10-15 more minutes.
  5. Lightly toast the almond slices.
  6. Once peaches and almonds are done, toss greens, peaches, blackberries, and almonds with the honey-lime dressing.

Honey Lime Dressing


  • 1 Tbs honey
  • 1 lime, juiced
  • Salt and pepper, to taste
  • 3 Tbs extra virgin olive oil


  1. In a small bowl, mix together the honey, lime juice, and salt and pepper.
  2. Slowly whisk in the olive oil until dressing becomes consistent.
3 Comments leave one →
  1. Laura MacDougall permalink*
    January 23, 2012 8:35 pm

    Kris…Your pictures are fantastic!

  2. akagracie permalink
    March 9, 2012 6:14 pm

    What a great meal! I’m looking forward to trying all of it. Recommendations for where to shop in Austin for the tenderloin & the fruit?

  3. Kristine Waggoner permalink*
    March 10, 2012 7:09 pm

    Thanks for the comment, akagracie! For meat… I always trust that Whole Foods and Central Market will provide me with fresh, high quality proteins (especially fish!) There are probably meat vendors at the farmers’ markets, however, I have yet to seek them out here in Austin. As for the fruit… try buying peaches at a farmers’ market when they are in season… oh man, there’s nothing better! Buying from the grocery store when they are in season is pretty good, too. We hope you continue reading STARCH!

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