Diva Tasting-Chinese Pork Tenderloin with Sides and Dessert


  • 2 (1 1/2 Pound) Pork Tenderloins, Trimmed
  • 2 Tablespoons Light Soy Sauce
  • 3 Tablespoons Hoisin Sauce
  • 1 Tablespoon Balsamic Vinegar
  • 1 Tablespoon Black Bean Sauce
  • 2 Tablespoons Cilantro Chopped
  • 1 1/2 Teaspoons Minced Fresh Ginger Root
  • 2 Teaspoons Packed Brown Sugar
  • 1 Clove Garlic Minced
  • 1/2 Teaspoon Sesame Oil
  • 1 Pinch Chinese Five-Spice Powder


  1. Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, Balsamic Vinegar, cilantro, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
  2. Preheat oven to 375 degrees F. Remove tenderloins from refrigerator while the oven preheats.
  3. Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.

Glazed Carrots

  • 2 pounds carrots, peeled and cut into sticks
  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • Directions

Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.

Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Wrapped Green Beans Bundles


1 (12 ounce) package bacon, strips cut in half

1 (16 ounce) package frozen cut green beans

2 tablespoons brown sugar

salt and pepper to taste


Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.

Set out the bacon, green beans and casserole dish in a little assembly line. Lay out a half strip of bacon. place a small bunch of green beans (6 or 7) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam side down. Repeat with remaining bacon strips and green beans. You can pack these pretty tight in the pan, just know that if the bacon is touching another bundle they take some prying to get apart. Sprinkle with the brown sugar and salt and pepper.

Bake in the preheated oven until browned and heated through, about 20 minutes.

Pumpkin Spice Pull Apart Bread

2 Cans (16.3 Oz) Flaky Layers Refrigerated Honey Butter Biscuits (8 Biscuits) 
¾ Cup Canned Pumpkin Pie Mix (not Plain Pumpkin) 
1 Stick Butter, Melted
1/3 Cup Granulated Sugar
2 Teaspoons Pumpkin Pie Spice
2 Cups Powdered Sugar
¼ Cup Milk
1 Teaspoon Vanilla


  • Heat oven to 350°F. Spray 9×5-inch loaf pan with cooking spray.


Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make total of 16 thin biscuits. Spread pumpkin pie mix on top of each. Top each with melted butter. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice; sprinkle over each.


Stack biscuits in 4 piles of 4 biscuits each. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan. It should look like a 16-layer sandwich with no filling on the outside ends.


Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.


Cool loaf slightly. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on serving platter to release loaf. In small bowl, mix powdered sugar, milk, vanilla and remaining 1/2 teaspoon pumpkin pie spice. Drizzle over loaf. Serve warm.



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