Hoisin Glazed Pork Tenderloin with Jaca

By Jaca Kitchen · · Updated

This hoisin glazed pork tenderloin swaps the honey for Jaca allulose, so you get the same glossy, sticky-sweet glaze over juicy roasted pork with about half the sugar. It's a Jaca-adjusted, healthier version of a classic weeknight dinner — the pork marinates in a simple five-ingredient hoisin sauce, then roasts alongside carrots until caramelized and tender in under an hour.

Allulose is a rare sugar that browns and caramelizes just like table sugar, but it's nearly calorie-free and doesn't spike your blood sugar — which makes it ideal for a savory glaze. We use it at twice the amount of the honey it replaces, plus a splash of water, so the glaze stays thick and clings to the pork.

Ingredients:

For the marinade:

  • 3 tablespoons hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 4 tablespoons Jaca allulose (2x the 2 tablespoons honey it replaces)
  • 1 tablespoon water
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 3 green onions (white and light green parts), chopped and divided

For roasting:

  • 1 pound pork tenderloin
  • 1 1/2 tablespoons olive oil, divided
  • 5 large carrots, sliced 1-inch thick on the diagonal
  • Salt and pepper, to taste

Instructions:

  1. Whisk together the hoisin sauce, soy sauce, Jaca allulose, water, garlic, ground ginger, and two-thirds of the green onions until the Jaca fully dissolves.
  2. Reserve 1/4 cup of the marinade in the refrigerator. Add the pork to a zip-top bag with the remaining marinade and refrigerate 30 minutes, or up to overnight.
  3. Preheat the oven to 400°F.
  4. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Brown the pork on all four sides, 1–2 minutes per side. Discard the used marinade.
  5. Arrange the carrots around the pork, drizzle with the remaining 1/2 tablespoon oil, and season with salt and pepper.
  6. Transfer the skillet to the oven and roast 12 minutes. Stir the carrots and brush the pork with half of the reserved marinade.
  7. Continue roasting 8–13 minutes, until the pork reaches an internal temperature of 145°F.
  8. Let the pork rest 5–10 minutes, then slice. Spoon over the remaining reserved marinade and scatter with the rest of the green onions.

Prep time: 20 minutes · Cook time: 25 minutes · Serves: 4

Per serving (Jaca version): about 255 calories, 25g protein, 15g carbs, and just 6g sugar — down from 15g of sugar in the honey original.