Asian Pork Tenderloin

Whoops, looks like Reader Request Monday's Kiwi post is going to be delayed AGAIN! I'm usually very good about deadlines. I guess because it's my blog with my rules, I can switch it up if I want. Plus, your not going to leave me over something silly like that, are you?

Good news is....kiwi is being processed right now. I had derby last night which gets in the way of cooking. And I had work in the morning which gets in the way of everything. Excuses, excuses...on to the pork!

I don't buy pork tenderloin often, mainly because I often forget about it. I stumbled upon it for a really good deal at the grocery store a while back and threw it in my freezer. Another thing I often forget is how much meat comes in those little vacuum sealed pouches. It's very deceiving. But in that good, "Oh! Look how much meat there is!" sort of way. You know what I mean, don't you?

Sometimes though, I do something wrong with my tenderloins. I try my hardest not to overcook them, but they often come out dry. But not this time! Not with this recipe! This was delicious and juicy and oh so tasty! I thank the marinade, although it could just be my lovely cooking hands working their magic again!

Either way, it was gooood, and I'll be using this recipe again. It's pretty quick to throw together as well. Once you marinate it, it's less than 10 minutes hands on time. While it finishes in the oven, I was able to whip up a light veggie stirfry to serve along side. It makes for excellent leftovers also!

Asian Pork Tenderloin

Printable Recipe
by Dishing Up Delights, adapted from For the Love of Cooking

• 1/3 cup of low sodium soy sauce
• 2 tbsp toasted sesame oil
• 1/2 tsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp hot chili sauce (I used chili-garlic sauced)
• 3 cloves of garlic, minced
• 2 green onions, sliced
• 7 ounces pork tenderloin, trimmed of fat
• Canola oil
• Rice or noodles for serving (optional)

1. Combine the soy sauce, sesame oil, Worcestershire sauce, brown sugar, chili sauce, garlic, and most of the green onions in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.
2. Preheat the oven to 425 degrees. Heat some oil in a large oven-proof skillet over medium high heat.
3. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides.
4. Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.
5. Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce and the remaining green onions.
6. Serve over rice or noodles.