Serves: Serves 4
Source: London Free Press, 9 January 2010
Ingredients:
- 1/4 cup + 1tbsp soy sauce
- 1 green onion, minced
- 2 tbsp brown sugar
- 1 tbsp minced fresh ginger
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp chili paste
- 2 large cloves garlic, minced
- 1 1/2 lbs pork tenderloin, trimmed
- 2 tsp vegetable oil
Instructions:
- Combine soy sauce, green onion, brown sugar, ginger, rice vinegar, sesame oil, chili paste, and garlic in a resealable bag.
- Add tenderloin to the marinade and refrigerate for at least 1 hour.
- Remove meat from marinade. Reserve marinade.
- Preheat oven to 425°.
- Heat oil in oven proof skillet over medium high heat and brown tenderloin on all sides.
- Place pan in preheated oven and roast for 15 to 20 minutes or until instant meat thermometer reads 150 °. Remove from oven and tent with foil and let rest for 5 minutes before carving.
- While meat is resting bring reserved marinade to a boil in a small saucepan. Cook for 4 to 5 minutes until slightly reduced.
- Carve tenderloin on an angle and serve with reserved marinade.