Asian Inspired Broiled Pork Tenderloin

Faults – we all have them. Inner conflicts, struggles and sometime out right declarations of war inside our heads. I am a creative person. I also tend to over think things, and that clashes with my creative, spontaneous side. When I take the time to make a list of pros and cons, the con column tends to outweigh the pro side. If I think about something for too long, chances are I’ll talk myself out of things. To avoid such situations, I tend to leap without looking. Hubby and I had our first date on a Monday and we were married that Saturday. Over thirty years later and I’ll have to admit that sometimes leaping without looking over the ledge is a good thing. Just to make sure, we had three weddings. The first was eloping in Lake Tahoe, the second was a renewal of vows in Glacier Bay with a few friends, and the final, over the top wedding was to renew our vows yet again on our 15th anniversary in the company of over 200 of our closest friends and family present. How could I resist? Hubby’s such a great man, with a twisted, nutty sense of humor. He always makes me laugh in spite of myself.

david

I have my own brand of crazy going on, although more quiet and hidden from most of the world. One of my crazy obsessions is with labels and categories. I have this need to have everything categorized, labeled and organized. This need to categorize includes all my recipes. Just because a recipe sounds good or tastes good doesn’t mean I can figure out how to “share” it properly, how to mark the proper boxes of categories and tags.  Marking this as a pork dish is obvious. But is it American? What is the subcategory? What side dishes can be served?  What are the predominant influences of the dish . . . and so on until I get all tangled up in analyzing and so on and oh my – my head is spinning! Soy sauce, ginger, brown sugar – I finally settled on Chinese-Asian. What a weight off my shoulders! That settled, the perfect side dish would be Spicy Asian Stir-Fry Spaghetti. Another delicious choice would be Sesame Soy Green Beans.

Finally I can share this wonderful pork with you. The port is so wonderful. Sweet and salty and oh so moist. Hope you enjoy this supper as much as we did.

Asian Inspired Broiled Pork Tenderloin
Marinade
1/2 cup soy sauce
2 tablespoons honey
1 tablespoon brown sugar
3 tablespoons rice wine
2 cloves of garlic, pressed
1/2 teaspoon grated ginger
1 teaspoon cinnamon
1/4 teaspoon red pepper flakes

Butterfly pork lengthwise. Place in a zip lock bag.

In a small bowl, mix all of the ingredients. When combined, pour the marinade over the tenderloin. Refrigerate for a 8 hours or overnight (best).

Pork
3 lbs pork tenderloin

Turn on your broiler to its HIGH setting. Remove the tenderloin from the marinade, letting any excess drip off. Place the tenderloins on a baking sheet covered in foil (think ahead – easy clean up), cut side up. Drizzle a little marinade over pork.

Broil the meat for 7-8 minutes. Turn tenderloin cut-side down. Drizzle marinade over pork. Continue to broil meat about 8-10 minutes or until 160 degrees.

Remove from oven, cover to keep warm and let rest about 5 minutes.

Slice pork against the grain. Transfer to a serving platter. Pour pan drippings over pork and enjoy.

Teriyaki-Glazed Roasted Pork Tenderloin

I hope everyone had a wonderful Thanksgiving spend with friends and family, surrounded by love. At our house, we are enjoying that brief lull between Thanksgiving and the madness of Christmas. The tree has been trimmed, and today we’ll show our support of the small shops in search of the perfect presents to wrap. With a little luck, the cookies and candies and all the goodies planned will become a reality.

I don’t know about you, but I’ve had enough of Thanksgiving left-overs. Don’t get me wrong, the family loves my Stuffing Stuffed Meatloaf following turkey day. However; there’s only so much stuffing-stuffed dishes and turkey soup one can handle. It’s time to move on to other things, however brief, that have no connection to the holiday season.

This delightful Pork Tenderloin recipe is actually a simplified adaptation of a recipe I had created last summer for the grill, I just never got around to snapping a few photos and writing the post. Shame on me – but I promise to share it with you just as soon as it’s warm enough to cook outdoors again. Here the in central valley of California, we went from an unusually mild summer to a brief fall, and then plunged head-long into a chilly cold winter. And rain is at long last in the forecast.  Thank God, because we sure can use the water. Lord knows, the farmers could use a break. I just pray that the rain isn’t too much for the burnt out areas and all those displaced families. Wow, I didn’t mean to sound so glum. I just worry about those who have lost so much during the fire season. Especially the families of Paradise. My prayers go out to you.

Teriyaki-Glazed Roasted Pork Tenderloin
Teriyaki Marinade
¼ Cup Garlic, crushed
¼ Cup Ginger, diced
1 Cup Soy Sauce
1 Cup Sugar
¼ Cup Sesame Oil
1 tablespoon Cornstarch
2 tablespoons water

Dice ginger, set aside.

Crush garlic with the blade of a knife. Set aside.

Place Soy Sauce, Sugar and Sesame Oil into a sauce pan. Gently warm over low heat, stirring occasionally, until sugar dissolves. Add ginger and garlic, give a quick swirl and remove from heat. Prepare pork for marinade.

Roasted Pork Tenderloin
1 1/2-2 Lb Pork Tenderloin
1 Recipe Teriyaki Marinade (above)

Poke a few small openings into the pork to allow marinate to seep into meat.  (The tip of a sharp knife will do, you don’t want to openings to be so large that the natural juices of the pork can escape. Just a few tiny slits on the top and bottom will do the trick). Place tenderloin in a resealable plastic bag. Pour marinade into the bag, seal closed and turn bag several times to coat the meat in the marinade. Refrigerate overnight.

Preheat oven to 375 degrees.

Line a rimmed baking pan with foil. This will make clean up easier as the teriyaki glaze can make a big mess. Center a V-shaped rack the foil-lined baking pan.

Dissolve cornstarch in water to create a thickening agent to transform the marinade into a glaze, set aside.

Remove tenderloin from marinate. Place tenderloin on roasting rack and let roast rest on counter for about 15 minutes to create a more evenly tempered meat for better roasting.

In the meantime, pour the marinade into a sauce pan, add cornstarch mixture and bring to a boil. Lower heat and allow to simmer until marinade reduces to a thicker “glaze”.

Ladle some of the thickened glaze over tenderloin, reserving about half of the glaze for serving. A basting brush is great for spreading the glaze all around the roast. Keep the remaining glaze warm until ready to serve. It will continue to thicken as it simmers, which is perfect. Just give it a quick stir every now and again.

Roast teriyaki-glazed tenderloin for approximately 30 minutes. Remove from oven, add about 1/4 cup of water to pan, cover with foil and let “steam” in juices for about 10 minutes longer.

Remove roast from oven, leave covered and let rest for 5 minutes prior to slicing.

Transfer to serving platter, slice into medallions and pour on the remaining teriyaki glaze for added yummy flavor. Serve and enjoy.

roasted-teryaiki-pork-1

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