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Place tenderloins in a large heavy-duty sealable bag. Mix one cup of orange juice with 1/4 cup of the hoisin sauce in a bowl. Stir well and pour over the tenderloins. Remove as much air as possible and seal bag. Marinate overnight in the refrigerator or for at least 4 hours.
Remove the tenderloins from the marinade, pat dry with paper towels and set aside for about 20 minutes to reach room temperature. Discard marinade. Season tenderloins with salt and pepper on all sides.
To prepare hibiscus tea for glaze, bring 2 cups water to a boil in a small pot. Remove from heat and add all of the tea bags. Stir, then let rest, covered, for 5 minutes. Remove tea bags and set aside.
Preheat the oven to 350°F.
Heat a large sauté pan over high heat. Add 1 tablespoon of the oil and heat until hot but not smoking. Add one tenderloin and cook until brown, 3 to 5 minutes on each side. Remove pork from pan and place on a rimmed baking sheet. Repeat with the remaining 2 tenderloins, adding remaining oil to pan as needed. Place baking sheet with tenderloins in oven and bake for about 25 minutes or until a thermometer inserted into the center of the pork registers about 155°F. Remove from oven and tent with foil.
Meanwhile, finish sauce. Discard any excess fat in sauté pan. Return to burner over medium heat. Add one cup of orange juice and the tea, scraping to deglaze the pan juices. Bring to a simmer. In a small bowl, whisk cornstarch into remaining cup of orange juice until cornstarch dissolves. Whisk cornstarch-juice mixture, remaining 2 tablespoons hoisin sauce and brown sugar into pan sauce. Continue whisking until the sugar and hoisin sauce are incorporated. The sauce will simmer and start to thicken. Taste and adjust seasoning with salt and pepper.
When ready to serve, slice tenderloins at an angle into thin slices. Assemble on a platter and drizzle with sauce. Pass remaining sauce with pork.