Monday, April 6, 2009

Asian Pork Tenderloin

adapted from the Love of Cooking

I have never been a big pork eater. Part of this is because I have tried it a few times and it never came out very well. So actually enjoying this was a big step for me, and the marinade was great.

2/3 cup soy sauce (low sodium is best)
1/4 cup sesame oil
1 tsp Worcestershire sauce
2 Tbsp brown sugar
2 tsp hot chili sauce
1 Tbsp fresh garlic, minced
3 green onions, sliced
1 1/2 lb pork tenderloin, trimmed of fat
Olive oil

Combine soy sauce, sesame oil, Worcestershire sauce, brown sugar, chili sauce, ginger, garlic, and 3/4 of the onions. Then marinate the pork in the fridge for 1-24 hours. The longer the better.

Preheat the oven to 425 degrees. Heat a skillet with a glug of olive oil and remove the pork, reserving the marinade. Sear the pork on all sides, about 5-6 minutes total. Put the pork in a greased pan and stick in the oven for 15 minutes or until desired doneness. Let stand for 5 minutes before slicing.

In the meantime, bring reserved marinade to boil in a small saucepan. Once it is boiling, reduce heat and simmer for 5 minutes.

Sprinkle the onions and serve with some noodles and stir fried vegetables, drizzling the sauce over the whole dish.

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