Marinated Pork Tenderloin
Ingredients:
- 1 cup of soy sauce
- ½ cup olive oil
- 6 cloves of crushed garlic
- 2 tsp grated fresh ginger
- 1 tbsp brown sugar
- 2-3 pork tenderloins
Directions:
In a mixing bowl whisk brown sugar with soy sauce until brown sugar dissolves. Slowly add in the olive oil, whisking to prevent emulsifying. Add in the garlic and ginger. Place all ingredients into a large ziplock bag and add the tenderloins to the bag. Make sure all parts of the tenderloins are covered with the marinade. Marinate in the fridge for up to 2-3 days (but not longer than 3, as the pork will get too salty). Remove Pork from the bag and place the reserve the sauce in a sauce pan. Grill the pork on high heat (on BBQ Grill) or broil the pork, to get a nice crust on the outside. You can also sear the pork in an iron skillet to get a nice crusty outside, then bake at 350 degrees until internal temperature reaches 140. I like my pork medium rare, so I normally pull it out at 135 (internal temp), and let rest 5-10 minutes until it reaches 140. This is great served with Asian Slaw and Sesame Sushi Rice with Cucumbers and Avocado, or sautéed ginger carrots. Optional – Slice meat on to each place and sprinkle with apples (instructions below).
Sauce:
- remainder marinade from above
- 1 cup chicken stock/broth
- 1 tbsp flour
- 3 tbsp water
While the pork in cooking, cook the marinade on medium-high heat, so you cook down any of the raw pork juice. Add in the broth, and cook down till reduced by half. In a cup combine the flour and water, mixing so it turns into a paste, making sure there are no clumps. Slowly whisk in the flour to pan, making sure there are no clumps. Your sauce will be come thicker, if it becomes too thick, add some more chicken broth. Pour over sliced pork loin.
A little added accouterment: Sautéed apples with butter and brown sugar.
- 1 apple chopped into ½” cubes
- 2 tbsp butter
- 1 tbsp brown sugar
Place butter in iron skillet until it bubbles, add in the apple and toss in pan for 4 minutes, add in the brown sugar until melted and covering apples. Add the apples to the pork.
