Best 10 Hoisin Barbecued Pork Loins With Apple Recipes

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If you're looking for a delectable and tantalizing dish that's perfect for any occasion, look no further than the hoisin barbecued pork loins with apple. This mouthwatering recipe combines the savory flavors of hoisin sauce, juicy pork loins, and crisp apples, resulting in a symphony of sweet, tangy, and savory flavors. With its simple preparation and stunning presentation, this dish is sure to impress your family and friends, making it a must-try for any home cook.

Check out the recipes below so you can choose the best recipe for yourself!

HOISIN BARBECUE PORK SANDWICHES



Hoisin Barbecue Pork Sandwiches image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/3 cup hoisin sauce
1/3 cup spicy ketchup
2 spicy dill pickles (1 chopped, 1 sliced), plus 2 tablespoons brine from the jar
1 tablespoon honey
1 pound pork cutlets (about 1/4 inch thick)
3 cups broccoli slaw mix (about 6 ounces)
3 tablespoons mayonnaise
4 scallions, thinly sliced
Kosher salt
Vegetable oil, for the grill
1 baguette, cut into 4 pieces and split
Root vegetable chips, for serving

Steps:

  • Preheat a grill to medium high. Combine the hoisin sauce, ketchup, pickle brine and honey in a large bowl. Transfer half of the mixture to a separate large bowl; add the pork and marinate, 5 minutes.
  • Add the mayonnaise to the remaining hoisin sauce mixture and whisk until smooth. Add the broccoli slaw, scallions and chopped pickle; season with salt and toss to coat. Set aside.
  • Brush the grill grates with vegetable oil. Remove the pork from the marinade and grill until marked and cooked through, about 3 minutes per side; transfer to a cutting board. Toast the baguette on the grill, cut-side down, 1 to 2 minutes. Slice the pork into thick strips; divide among the baguette pieces and top with the slaw and sliced pickles. Serve with vegetable chips.

Nutrition Facts : Calories 400 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 70 milligrams, Sodium 1070 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 37 grams

HOISIN BARBECUED PORK LOINS WITH APPLE



Hoisin Barbecued Pork Loins With Apple image

This recipe idea came after trying DanDrakes chicken recipe #108344. Pork is ideal for both the flavors of BBQ and Apple and I decided to mix the two. My wife and I like our BBQ on the sweet & savoury side rather than bitter or sour. This recipe is easy to do and I use it when I know I am short on time at the end of the day but want to serve up something substantial and yummy. This can either be eaten as an Entree with Jacket Potato and Grilled (boiled will do) seasonal vegetables or you can slap the Pork loins on a BBQ and use the sauce as a general BBQ sauce. Anyway I hope you like it as much as we do and I'd like to hear your comments. Enjoy!

Provided by Lardygeezer

Categories     One Dish Meal

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

2 (8 ounce) pork loin, 1-inch thick
1/2 cup hoisin sauce
2 tablespoons cooking sherry
2 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons brown sugar (Leave this out if you want the sauce less sweeter)
1 tablespoon honey
1 teaspoon of minced garlic, to taste
1/2 apple (Any kind will do)
1 cup water
1 teaspoon lemon juice

Steps:

  • Mix all the ingredients except the Lemon Juice, Water and apple.
  • Divide mixture in two, put one half aside.
  • Put half of the mixture in a sealable bag with Pork Loins and let it marinate for 3 hours (You can do less but I like the flavor to really permeate the meat) but do have at least an hour.
  • Broil (or BBQ) the pork loins using the marinade mixture from the bag to baste.
  • Cook on low to medium heat about 8 mins either side so that the meat is properly cooked but the outside does not burn.
  • The loins will turn brown because of the marinade and this is OK but dont let it burn or it could taste bitter.
  • Peel your half apple and cut out the core so that you just have the flesh of the apple and dice it into small chunks.
  • Take the half of the mixture you put aside and add the water, diced apple and lemon juice.
  • Put the contents in a small pan and warm up on the stove top prior to serving.
  • You can let it reduce and thicken or leave as is, according to taste.
  • Just before serving you can drizzle some of the warmed sauce over the pork loins or serve in a gravy boat or sauce jug on the side.

ROAST PORK LOIN WITH APPLES



Roast Pork Loin with Apples image

Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
  • Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
  • Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
  • Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
  • Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

GRILLED PORK TENDERLOIN WITH FRIED APPLES



Grilled Pork Tenderloin with Fried Apples image

Delicious!

Provided by Alyssa Long

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 4

Number Of Ingredients 6

1 (2 pound) pork tenderloin, or more as needed
1 pinch garlic salt
1 pinch ground black pepper
3 tablespoons butter
3 Granny Smith apples, sliced, or more to taste
⅓ cup white sugar

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Generously season pork tenderloin with garlic salt and pepper.
  • Cook pork on the preheated grill, turning twice on each side, until no longer pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from grill and cover with aluminum foil; let rest for 5 minutes. Slice pork and place on a serving platter.
  • Melt butter in a skillet over medium heat; add apples. Cover skillet and cook for 5 minutes. Stir apples and sprinkle with sugar; reduce heat to low. Cover skillet and cook apples for 5 more minutes. Remove cover; cook and stir until apples are lightly browned, 2 to 3 more minutes. Spoon apples over sliced pork.

Nutrition Facts : Calories 384.9 calories, Carbohydrate 29.7 g, Cholesterol 121.1 mg, Fat 14 g, Fiber 2 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 221.5 mg, Sugar 27.3 g

HOISIN PORK TENDERLOIN



Hoisin Pork Tenderloin image

In this ramen noodle recipe, ramen graduates from college-casual when served with saucy pork tenderloin. Our guests appreciate sitting down to this Asian-style meal. -Connie Keller, Lake Ozark, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup hoisin sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons sugar
3 garlic cloves, minced
Dash crushed red pepper flakes
1 pork tenderloin (1 pound)
1/4 cup water
2 tablespoons butter
2 packages (3 ounces each) ramen noodles or 2 cups hot cooked rice
Sliced green onions

Steps:

  • Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.

Nutrition Facts : Calories 458 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1010mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 1g fiber), Protein 28g protein.

PORK TENDERLOIN WITH HOISIN



Pork Tenderloin with Hoisin image

Another keeper from Bonnie Stern's HEARTSMART COOKING series. The pork is sauteed in the marinade with no extra fat. The sauce is delicious and we have enjoyed it with chicken breast and beef as well.

Provided by Gerry sans Sanddunes

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 lbs pork tenderloin
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 1/2 tablespoons rice wine or 1 1/2 tablespoons rice vinegar
1/2 teaspoon hot chili paste
3 tablespoons tomato ketchup
2 cloves garlic, minced
1 tablespoon minced fresh gingerroot
1 green onion, chopped
1 tablespoon chopped fresh cilantro or 1 tablespoon parsley

Steps:

  • Cut pork into 1/4-inch slices.
  • (I also use sliced chicken breast or beef.) In a large bowl combine soy sauce, hoisin, rice wine, chili paste, ketchup, garlic, ginger, green onion and cilantro.
  • Add pork and toss in marinade.
  • Refrigerate for a few hours.
  • Heat large non-stick skillet over medium heat.
  • Cook pork with marinade for 7-10 minutes, turning occasionally.
  • Serve with sauteed greens OR stir-fried vegetables.

PORK, APPLE, AND GINGER STIR-FRY WITH HOISIN SAUCE



Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce image

This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.

Provided by Jenny G.

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 3

Number Of Ingredients 10

2 tablespoons hoisin sauce
2 tablespoons brown sugar
6 tablespoons soy sauce
½ cup applesauce
1 pound pork loin, sliced and cut into thin strips
1 ½ tablespoons cornstarch
2 tablespoons peanut oil
½ teaspoon sesame oil
1 tablespoon chopped fresh ginger root
3 cups broccoli florets

Steps:

  • Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.
  • Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside.
  • Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot.

Nutrition Facts : Calories 447.9 calories, Carbohydrate 30.4 g, Cholesterol 73.8 mg, Fat 23.7 g, Fiber 3.4 g, Protein 29.3 g, SaturatedFat 6.6 g, Sodium 2062 mg, Sugar 17.9 g

BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE



Baked Pork Ribs with Hoisin Barbecue Sauce image

Categories     Pork     Bake     Marinate     Quick & Easy     Dinner     Pork Rib     Summer     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 9

4 pounds baby back pork ribs
1 teaspoon Chinese five-spice powder
1 teaspoon onion powder
1 cup hoisin sauce
1/2 cup bottled chili sauce
1/4 cup Sherry
4 teaspoons chili-garlic sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon oriental sesame oil

Steps:

  • Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
  • Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
  • Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.

HOISIN-GLAZED PORK



Hoisin-Glazed Pork image

"This recipe was a give away for a cook book advertisement," writes Marguerite Shaeffer of Sewell, New Jersey. "I kept the recipe, adjusting it somewhat to fit our tastes. This is one of my very favorite recipes; fast, easy and absolutely delicious."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

3 green onions, cut into 2-inch pieces
1 tablespoon Dijon mustard
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced fresh gingerroot
2 boneless pork loin chops (1/2 inch thick and 5 ounces each)

Steps:

  • In a small bowl, combine the first seven ingredients. Place pork in a shallow 1-qt. baking dish coated with cooking spray; pour sauce over pork. , Bake, uncovered, at 400° for 15-20 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 265 calories, Fat 8g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 789mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

HOISIN-GLAZED PORK BOWL WITH VEGETABLES



Hoisin-Glazed Pork Bowl With Vegetables image

Inspired by Chinese char siu pork, this weeknight recipe uses an easy cooking method that yields a tasty sauce with a subtle sweetness. The tangy hoisin marinade for the pork can do its job in just 24 seconds or 24 hours. It coats the tenderloin as it cooks, leaving behind caramelized bits in the bottom of pan, which then get deglazed to create a dressing that flavors the rice. As for the garnishes, use as many crisp-tender vegetables as you like, and change them up as you please. Sugar snap peas would be good here, as would shredded napa cabbage, or just about anything fresh and crunchy.

Provided by Susan Spungen

Categories     dinner, grains and rice, meat, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 17

1/2 cup hoisin sauce
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon grated fresh ginger
2 teaspoons Sriracha
1 large garlic clove, grated on a Microplane
1 teaspoon Chinese five-spice powder
1 pork tenderloin (about 1 to 1 1/4 pounds), cut crosswise into thirds
Kosher salt and freshly ground pepper
2 teaspoons vegetable oil
2 small carrots, peeled
2 large radishes (such as watermelon), or 4 small
4 scallions
1 tablespoon rice wine vinegar
4 cups cooked brown or black rice
2 ounces snow peas, trimmed
Pickled ginger (optional)

Steps:

  • In a medium bowl, combine hoisin, ketchup, honey, ginger, Sriracha, garlic and five-spice powder.
  • Season pork with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the marinade. Toss to evenly coat, cover, and set aside. You can let the pork marinate, covered and refrigerated for up to 24 hours, or you can cook it right away.
  • Heat oven to 375 degrees. Heat oil in a large (12-inch) nonstick, oven-proof skillet over medium-high. Remove pork from marinade, letting excess drip back into the bowl. (Reserve marinade.) Sear pork for 2 to 3 minutes on the first side and about 2 minutes on the other, until nicely browned and caramelized.
  • Remove from heat and pour remaining marinade over the pork, turning to coat evenly. Transfer pan to the oven and cook, turning in the sauce occasionally, for 10 to 20 minutes, or until an instant-read thermometer reads 145 degrees. (The smallest piece of pork, from the thin end of the tenderloin will be done first, so begin checking temperature at 10 minutes and remove pieces from the oven as they are done.)
  • Meanwhile, prepare the vegetables: Use a peeler to shave the carrots lengthwise into strips. Slice the radishes paper-thin using a mandoline. Thinly slice the scallions on an angle.
  • Transfer pork to a plate and set aside to rest. Add rice wine vinegar and 2 tablespoons of water to the skillet and cook over medium-high, stirring constantly until you have a smooth sauce, adding more water if needed. It should be the consistency of heavy cream. Transfer to a small bowl, stirring in any juices that accumulated from the plate with the pork.
  • Distribute rice among 4 bowls. Thinly slice the pork and divide among the bowls. Drizzle the sauce over the pork and rice and garnish each bowl with the carrots, radishes, scallions, snow peas and pickled ginger, if using. Serve immediately.

Tips:

  • Use a meat thermometer to ensure the pork loins are cooked to your desired doneness.
  • If you don't have hoisin sauce, you can substitute a mixture of soy sauce, brown sugar, and rice vinegar.
  • Feel free to experiment with different types of apples, such as Granny Smith, Honeycrisp, or Pink Lady.
  • Serve the pork loins with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

Hoisin barbecued pork loins with apples are a delicious and easy-to-make dish that is perfect for any occasion. The pork loins are tender and juicy, the sauce is flavorful and slightly sweet, and the apples add a touch of tartness and crunch. Whether you're serving them for a family meal or a special occasion, these pork loins are sure to be a hit.

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