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| Marinating pork tenderloin island-style Click on photo to view larger |
A sweet and savory way to bring the flavors of Hawaii to your table. Pork tenderloin is one of my favorite things to make with pork because it is tender and loves to be flavored with a marinade. You will find a number of recipes for pork tenderloin on this website, and they are all good. This dish can be eaten sliced thin and served with cole slaw on a toasted bun for a delicious lunch, or served to your friends at a dinner party with elegant side dishes like Garlic Ginger Rice and Baby Bok Choy with Toasted Sesame Seeds. Finish the meal off with fresh fruit, like Honey & Spice Oranges. Go ahead... give it a shot!
Sweet & Savory Roast Pork Tenderloin
Ingredients:
2 pork tenderloin
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon fresh ginger sliced thin
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
Ingredients for sauce:
1 (14 ounce) can chicken broth (optional)
1 tablespoon cornstarch (or enough as needed) (optional)
Procedure:
Pat the pork dry and arrange in a shallow baking dish. Whisk together remaining ingredients in a bowl, and pour over pork. Place in refrigerator and marinate at least 8 hours, but 24 is better. Turn at least twice during this time.
Preheat oven to 350˚F. Remove pork, placing in a clean shallow baking dish sprayed with non-stick oil. Reserve marinade if you wish to make a sauce with it. Bake about 45 minutes, or until meat thermometer registers 155˚F. Remove from oven, let rest 5 minutes and slice thinly.
For sauce: Strain reserved marinade into a sauce pan. Add chicken broth, and bring to a boil. Cook down to about half original quantity. Add cornstarch as needed to thicken.
Ingredients:
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| Roast Pork Tenderloin Click on photo to view larger |
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon fresh ginger sliced thin
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
Ingredients for sauce:
1 (14 ounce) can chicken broth (optional)
1 tablespoon cornstarch (or enough as needed) (optional)
Procedure:
Pat the pork dry and arrange in a shallow baking dish. Whisk together remaining ingredients in a bowl, and pour over pork. Place in refrigerator and marinate at least 8 hours, but 24 is better. Turn at least twice during this time.
Preheat oven to 350˚F. Remove pork, placing in a clean shallow baking dish sprayed with non-stick oil. Reserve marinade if you wish to make a sauce with it. Bake about 45 minutes, or until meat thermometer registers 155˚F. Remove from oven, let rest 5 minutes and slice thinly.
For sauce: Strain reserved marinade into a sauce pan. Add chicken broth, and bring to a boil. Cook down to about half original quantity. Add cornstarch as needed to thicken.
Makes 6 servings.
Note: You can strain and freeze the marinade to use on cornish game hens at a later date. Simply cut the hens in half and marinate them in a freezer bag overnight, then roast them at 350˚F for 40 minutes.
Note: You can strain and freeze the marinade to use on cornish game hens at a later date. Simply cut the hens in half and marinate them in a freezer bag overnight, then roast them at 350˚F for 40 minutes.
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