# Anova Recipe Club #2 - Hoisin-Glazed Pork Tenderloin **URL:** \ **Category:** Anova Precision® Cooker\ **Tags:** pork\ **Created:** [April 21, 2015, 7:05pm UTC](https://community.anovaculinary.com/t/anova-recipe-club-2-hoisin-glazed-pork-tenderloin/427 "2015-04-21T19:05:26Z")\ **Posts on this page:** 5\ **Page:** 2
**Author:** ![jordan](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jordan/32/532_2.png) [@jordan](https://community.anovaculinary.com/u/jordan)\ **Post date:** [May 4, 2015, 9:12pm UTC](https://community.anovaculinary.com/t/anova-recipe-club-2-hoisin-glazed-pork-tenderloin/427/21 "2015-05-04T21:12:17Z")
@Simon_C I second @john.jcb’s suggestion - can’t go wrong with bacon! Also, I’m a little obsessed with goat cheese so if you’ve got any lying around, it makes a great addition to the bacon and sprouts combo 🙂 ---
**Author:** ![jordan](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jordan/32/532_2.png) [@jordan](https://community.anovaculinary.com/u/jordan)\ **Post date:** [May 4, 2015, 9:23pm UTC](https://community.anovaculinary.com/t/anova-recipe-club-2-hoisin-glazed-pork-tenderloin/427/22 "2015-05-04T21:23:00Z")
@ChefKyleSwanbeck Thank you for sharing the recipe, I’ll have to pick up some red miso paste at the store so I can give it a try. I finally got five-spice at the store last week, too, after looking for it at a few different stores. ---
**Author:** ![ChefKyleSwanbeck](https://avatars.discourse-cdn.com/v4/letter/c/a5b964/32.png) [@ChefKyleSwanbeck](https://community.anovaculinary.com/u/ChefKyleSwanbeck)\ **Post date:** [May 5, 2015, 7:31pm UTC](https://community.anovaculinary.com/t/anova-recipe-club-2-hoisin-glazed-pork-tenderloin/427/23 "2015-05-05T19:31:06Z")
@jordan no problem. I hope you enjoy it as much as I have. It has been a good alternative for the gluten free people that I cook for ---
**Author:** ![gmacted](https://avatars.discourse-cdn.com/v4/letter/g/e68b1a/32.png) [@gmacted](https://community.anovaculinary.com/u/gmacted)\ **Post date:** [May 7, 2015, 12:30pm UTC](https://community.anovaculinary.com/t/anova-recipe-club-2-hoisin-glazed-pork-tenderloin/427/24 "2015-05-07T12:30:18Z")
I made this for the first time last night.  My wife hates pork but ate it without complaint.  My daughter and I enjoyed it very much as it was fork tender and delicious.  I had bought four tenderloins two of which I cooked last night.  The other two will go into vacuum bags and frozen for a later date. ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [May 7, 2015, 4:09pm UTC](https://community.anovaculinary.com/t/anova-recipe-club-2-hoisin-glazed-pork-tenderloin/427/25 "2015-05-07T16:09:40Z")
I am going to try this tomorrow night. I was thinking of doing it two different ways. I will do one half hoisin glazed and the other char siu which is a Chinese BBQ glaze. It is the reddish glaze that you often see on the pork appetizer in restaurants. We had a pork rebellion recently when a 12 lb pork shoulder was followed by tenderloins and I was told no more pork for a while. Sous vide pork tnderloin is the best I have had. [Previous page](https://community.anovaculinary.com/t/anova-recipe-club-2-hoisin-glazed-pork-tenderloin/427.md?page=1)