Hoisin Glazed Pork Tenderloin Bowls

 Marinade:
1/2 cup hoisin sauce
3 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp sriracha
2 Tbsp rice vinegar
1 Tbsp avocado oil
1 Tbsp toasted sesame oil
3 garlic cloves, minced
1 tsp grated ginger

Pork Tenderloins:
2 pork tenderloins, about 1 pound each, silver skin removed
1 tsp salt
1/2 tsp black pepper

Bowl:
8 oz fresh broccoli florets 
1 Tbsp avocado oil
1/2 tsp salt
3 cups prepared rice

In a bowl, combine hoisin sauce, sugar, soy sauce, sriracha, rice vinegar, avocado oil, sesame oil, garlic, and ginger.  Whisk until smooth and well combined.  Spoon 1/2 cup of the sauce into a small bowl and reserve for glazing and drizzling later.

Place pork tenderloins in a ziploc bag and pour remaining marinade over pork, turning to coat.  Refrigerate for at least 4 hours, up to 24 hours.

Place tenderloins in 13x9 pan and sprinkle all over with salt and pepper.  Place broccoli around pork and lightly drizzle with avocado oil and sprinkle with salt and pepper.  Bake at 350 for 40-50 minutes or until internal temperatures are 145-150.  During the last few minutes of cooking, brush pork with 1/3 cup of the reserved hoisin sauce.  

Pour the remaining reserved marinade in a small saucepan over med-low heat to warm up while pork finishes cooking.  

Let pork rest for 5 minutes before slicing into medallions.  Serve pork and broccoli over rice.  Drizzle with remaining warmed sauce.  

Serves 4