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This Hoisin Pork Loin is an affordable, healthy, and easy dinner that only requires 10 minutes of prep. It’s the perfect quick-fix meal to shake up your weeknight routine!

Hoisin Pork Loin surrounded by lime wedges in a white baking dish

It’s so easy to get stuck in a dinnertime rut. Not that there’s anything wrong with repeatedly making your family’s favorite meals, but I often hear that you’re bored with the basics and ready for a change. However, just because you want to try something new doesn’t mean that you’re ready to tackle something difficult.

Kids Love This Hoisin Pork

For the first few years of Gibbs’s life, we referred to all pork dishes as “chicken.” Not because we were trying to lie to our child, but because he assumed that the meat on his plate was chicken, he referred to it as chicken, and we just never bothered to officially correct him!?

That’s why pork is such a great alternative when you’re looking to serve something other than the same old chicken recipe. When it’s cooked properly, pork is mild, juicy, and tender — just like chicken! Your picky toddler will probably not even notice the difference, and you can wait until he’s 5, 6, or 7 years old to enlighten him…

A side shot of a baking dish with hoisin pork and lime wedges

The Taste

In addition to pork loin, one of the boys’ other favorite foods has always been barbecue. The combination of the sweet sauce and the melt-in-your-mouth meat makes the dinner palatable for even the youngest eaters.

The hoisin glaze is sticky, sweet and delicious. You could also it on pork chops, chicken, beef and even salmon. It’s so versatile and is sure to add a flavor bomb to your weeknight dinners.

Hoisin Pork – Here’s What You Need

  • Pork Loin
  • Hoisin Sauce
  • Honey
  • Sweet Onion
  • Lime Juice
  • Rice Vinegar
  • Salt & Pepper

An overhead shot of a hoisin pork loin in a baking dish with lime wedges and herbs

Either way, I know that when I am craving Asian food but I also want the kids to actually EAT their dinner, I turn to hoisin sauce and pork loin for the perfect combination of East-meets-West!

It’s barbecue with an Asian twist, and it’s a simple, quick-prep meal that will get your family out of the dinnertime rut. Serve it with rice and veggies on the side for a nutritious, delicious, and simple family-friendly option on a busy night!

More Pork Recipes You Might Like;

Hoisin-Glazed Pork Loin

5 from 2 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings 4 servings
Calories 229 kcal
This hoisin glazed pork loin is anything but boring. It's juicy, tender and so flavorful, the whole family will love this!


  • 1 1 – 1.25 lb. pork tenderloin or pork loin filet
  • 1/3 cup hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • Zest and juice from 1 lime
  • 1 sweet onion thinly sliced
  • Salt and pepper to taste


  • Preheat oven to 400F (200C). Spray a baking dish with cooking spray.
  • In a small bowl, whisk together hoisin sauce, rice vinegar, honey, lime zest, and lime juice.
  • Place sliced onion in a single layer in bottom of prepared dish.
  • Season pork with salt and pepper on all sides, and then place on top of onion in the dish.
  • Brush half of the hoisin glaze over the pork.
  • Cover with foil and bake for 25 minutes.
  • Remove foil, brush with remaining glaze, and put under the broiler for about 5 minutes (or until a crispy crust forms on top), and pork reaches an internal temperature of 140-150 degrees F.
  • Remove from oven and allow pork to rest for about 10 minutes before slicing and serving.


Calories: 229kcalCarbohydrates: 20gProtein: 24gFat: 4gSaturated Fat: 1gCholesterol: 74mgSodium: 435mgPotassium: 571mgFiber: 1gSugar: 14gVitamin C: 4mgCalcium: 31mgIron: 1.5mg
Keyword: Glazed Pork Loin, Hoisin Pork
Course: Main Course
Cuisine: Chinese
Author: Blair Lonergan

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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  1. My husband and I get into a dinner rut every now and then because it can be hard to think of simple meals that don’t take forever to make. I’m loving this hoisin pork loin, Blair! My husband always wants pork, so I’m going to have to try this! Love that it’s only 10 minutes of prep time, too!

    1. Yes, pork is a great way to get out of a rut! It’s easy, but it’s not necessarily something that we make every night (like chicken)!

  2. This looks amaaaazing! I need to buy some pork loin next time I’m at the butchers and make this for the whole family! I’m sure it would be a huge hit!

  3. I love pork so much, but I am never good at cooking it in a way that doesn’t dry it out. I think this recipe might be my answer!

  4. Good morning Blair – have been following your recipes for about a year, that’s when I came across your site. Pork is my favorite meat. I’m going to make your Hoison Glazed pork loin this evening, This is just for me and I will eat it for 2 meals and then package it up and put it in the freezer. My question is my roast is 2.2 lbs. How long do you think I should cook it without drying it out – I don’t care for a dry roast. Am so anxious to try this recipe, sounds wonderful and I have no doubt it will be delicious. Hope you get back to me soon. Thank you, have a super day.

    1. Hi, Linda! I’m so glad that you enjoy the recipes. Thanks for reading along with us!

      I would roast the larger pork loin for about 40 minutes covered, then remove the cover, brush with glaze, and put it under the broiler for about 5 minutes. The total time will vary depending on the thickness of your pork, how cold it is when it goes into the oven, the dish that you use, etc…so the best way to really make sure that your pork is perfect is to use a meat thermometer. You might need to roast it for longer (about 50 minutes), or it might be done a little sooner. You’re looking for an internal temp of 140-150 degrees F. Enjoy!

    1. Thanks, Lynn! You’re right — not sure why that says, “Japanese.” 🙂 I’ll try to fix it in the automated recipe card!