Saturday, April 9, 2011

asian pork tenderloin

With things like the impending budget crisis, the most recent earthquake aftershock in Japan, and Libya, I like to bury my head in the sand and cook.  It makes me feel as though all is right with the world, my world anyways.  I like that feeling of being safe inside my kitchen, blocking out all the problems of everyday life and the catostrophic issues that the world faces.  It's my shangri la.  Mmmm, I don't know where shangri la is and even if that this place is a good place to be.  It's my haven, how's that? 

Asian Pork Tenderloin
1 pork tenderloin (8-12 ounces)
1/3 cup soy sauce
2 Tbs sesame oil
1/2 tsp worcestershire sauce
1 Tbs brown sugar
1 tsp chili sauce (whatever you have on hand will work)
3 tsp minced garlic
2 green onions, sliced
2 tsp canola oil

Combine the soy sauce, sesame oil, worcestershire sauce, brown sugar, chili sauce, garlic, and half of the green onions in a large resealable freezer bag. Add the pork tenderloin and seal the bag. Marinate the pork in the refrigerator for 8-24 hours; occasionally turning the bag.

Preheat the oven to 425°. Heat the oil in a large oven-proof skillet over medium heat. Remove pork from the bag and reserve the marinade. Brown the pork on all sides; about 1-2 minutes per side. Place the pork (pan and all) into the oven and cook until a meat thermometer reads 155 degrees; 15-30 minutes. Tent with foil and let it stand for 5 minutes before slicing.

Meanwhile, bring the reserved marinade to a boil in a small saucepan. Reduce heat and simmer for 5 minutes. Cut the pork into 1/4 inch thick slices and drizzle with the sauce and remaining green onions.

Servings: 6
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Oven Temperature: 425°F

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