Sunday, February 27, 2011

Asian Glazed Pork Tenderloin

Oh how I love a good juicy pork tenderloin!  I'm sure you couldn't tell,  but I've made a lot of them lately.  They are so versatile and delicious, why not?  This recipe comes from My Kitchen Cafe as many of my pork tenderloin recipes do.  If you've missed out on her other yummy pork tenderloin recipes, try Brown Sugar Spiced Tenderloin or my favorite, Chili Rubbed Pork with Apricot Glaze.  This one is right up there, though.  It was a good change from my usual Asian chicken recipes, the glaze is amazing!

3 tablespoons soy sauce
3 tablespoons light brown sugar
1 tablespoon peeled and minced fresh ginger
3 teaspoons Asian sesame oil
3 garlic cloves, finely minced
1/2 teaspoon crushed hot red pepper flakes
2 pork tenderloins, trimmed of excess fat and any thin silver skin
1 scallion (green onion), white and green parts, thinly sliced for garnish

Preheat the oven to 400 degrees. Line a small roasting pan (or use a 9X13-inch baking dish) with foil and lightly oil the foil. This is important because the glaze has a high sugar content and will scorch during roasting.

Meanwhile, combine 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1/2 tablespoon ginger, 2 teaspoons sesame oil, 2 minced garlic cloves, and 1/4 teaspoon red pepper in a self-sealing plastic bag and mix to dissolve the sugar. Add the pork tenderloins and close the bag. Toss the meat in the bag to coat it with the marinade. Marinade for at least 30 minutes or up to 3 hours.

Remove the pork tenderloins from the marinade and place in the roasting pan. Drizzle about half of the marinade over the pork. Discard the remaining marinade. Roast for 15 minutes. Baste the pork with the marinade in the roasting pan. Continue roasting until an instant-read thermometer reads 150-155, about 25 minutes more. The marinade will eventually thicken and scorch, but the foil will protect the pan, so don’t worry. Transfer the pork to a cutting board and let stand for 5 minutes.

While the pork is resting, bring the remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1/2 tablespoon ginger, 1 teaspoon sesame oil, 1 minced garlic clove and 1/4 teaspoon red pepper to a boil over high heat in a small saucepan.

Cut the roast pork crosswise on a slight diagonal into thin slices and arrange the overlapping slices on a platter. Drizzle the hot marinade over the pork, sprinkle with the scallion, and serve immediately.

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