Very often for me Monday is the toughest day of the week when it comes to cooking dinner. I do a lot of cooking on the weekends and many times Monday is just a leftover day, using whatever we have from the weekend to put something together. Sometimes you want something a little different though and you want to put something together without having to go through a ton of effort to put dinner on the table. Luckily for me, the latest issue of Cook;s Country magazine came in the mail just recently and they always have some great ideas for quick and easy weeknight meals that are full of flavor. I had actually just picked up some pork tenderloins that were on sale recently when I came upon this recipe for a hoisin-glazed pork tenderloin that would give you great flavor without having to marinade the meat for hours.

Hoisin-Glazed Pork Tenderloin

2 (12-ounce) pork tenderloins, trimmed

Salt and pepper

3/4 cup chicken broth

1/4 cup hoisin sauce

1 tablespoon packed brown sugar

1 tablespoon ketchup

2 teaspoons soy sauce

1 tablespoon vegetable oil

2 scallions, sliced thin on a bias

1 teaspoon sesame seeds, toasted

Pound the pork tenderloins between two sheets of plastic wrap so that they are an even 1-inch in thickness. Pat the tenderloins dry with paper towels and then season them well with salt and pepper. Whisk the chicken broth, hoisin sauce, brown sugar, ketchup and soy sauce together in a medium bowl.

Heat the vegetable oil in a large nonstick skillet set over medium heat until the oil is shimmering. Cook the pork tenderloins until they are well browned on both sides and the meat registers 140 degrees on an instant read thermometer inserted into the tenderloins, about 7 to 9 minutes per side. Add the hoisin mixture to the skillet over the tenderloins and simmer the mixture until it is slightly thickened, about 3 to 5 minutes, making sure to turn the tenderloins to coat them in the glaze.

Remove the skillet from the heat and let the pork rest in the sauce for 5 minutes, then slice the tenderloins into 1/2-inch thick slices. Serve the tenderloins, drizzled with the hoisin glaze from the skillet and sprinkled with the scallions and toasted sesame seeds.

You get a really great glaze from the hoisin sauce, soy sauce, sugar and ketchup and the chicken broth helps from it getting too thick. I really liked the flavor of it and it gives the whole meal a great Asian-style flair to it, making this perfect to serve with some rice and maybe some quickly sautéed vegetables or just some steamed broccoli or cauliflower. You can put the whole meal together in about 20 minutes and have everything done very easily. If there are any leftovers you can always dice up the pork tenderloin, take some of the leftover rice and make yourself a simple and quick fried rice that is great for lunch or as a side dish for another meal later in the week.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!