Kate's Cuisine

Jun 27 2014

Pork Tenderloin in an Asian-Style Marinade

Pork Tenderloin with Asian Style Marinade

Grape skin flour wasn’t the only thing I picked up last time I made it back to my hometown of Niagara-On-The-Lake. I also picked up this great Asian-style marinade by poking around in my mom’s cupboards and seeing what I could find. She usually keeps the place pretty stocked, so I had lots to choose from. Still, I went with the basics –  a little bit of honey, soy sauce and garlic, along with some fresh ginger grated right in. Actually, lots and lots of ginger grated in (I love ginger!) Although I made up the marinade on the fly, it’s now my go-to when I need an Asian marinade. And I wasn’t the only one that liked it. There was lots of lip-smacking around the table on this particular night.

1 pork tenderloin, about 1 1/2 to 2 pounds $5.89
2 tablespoons soy sauce $0.10
2 tablespoons honey $0.20
3 cloves garlic, grated or minced $0.03
3 tablespoons fresh ginger, grated or minced $0.99
1 tablespoon white vinegar $0.03
Salt (if needed) $0.01
Pepper $0.01
A couple tablespoons of toasted sesame seeds (optional) $0.79

Total cost $8.05
Cost per serving $2.01

1.) In a bowl, whisk together the soy sauce, honey, garlic, ginger, white vinegar, and pepper. Taste to see if it needs salt and if so, add just a pinch. Place the tenderloin in a shallow casserole dish or resealable bag and pour the marinade over top. Rub the marinade into the pork, place in the fridge, and let sit for just half an hour.

2.) Preheat the oven to 375 degrees Fahrenheit. Transfer the pork to a clean casserole dish and set the marinade aside to use later. Season the pork with salt and pepper, and place in the oven. Cook for about 30 minutes, until the pork is just about done.

3.) Remove the pork tenderloin from the oven and turn the heat to 500 degrees Fahrenheit. Pour the reserved marinade over top of the pork.

4.) When the oven has preheated, place the pork back in the oven and cook for another 5 – 10 minutes, just until the sauce is thick and a bit sticky, and the entire pork has browned with a few charred spots, and is cooked through. (Remember that a touch of pink in pork is okay, and it no longer has to be cooked through until it’s completely well done.)

5.) Remove pork tenderloin from the oven, sprinkle with toasted sesame seeds if using, and cover with foil. Allow to rest for about 5 minutes before slicing.

6.) Serve, over braised red cabbage, and enjoy!

No responses yet

Trackback URI | Comments RSS

Leave a Reply