Recipe by MamaMeg
This is my adapted recipe from one of Paula Deen's included in her cookbook. She doesn't call it Asian, but I think it has an Asian flare. It is absolutely amazing and the aroma as it cooks is mouth watering. You'll have to fight the neighbors off!
Top Review by LonghornMama
Delicious! The whole family loved this. Used about a tablespoon ginger (that's the size hunk I broke off) and included the cinnamon. Must not have been paying attention tonight when cooking dinner. Just realized I used one long skinny pork tenderloin which is about a pound, less than the recipe calls for. I also reduced the marinade to sludge so it wasn't much use, but it really wasn't needed. The meat was quite flavorful on its own. Made in the oven but would love to use the grill next time. Suggest lining the pan with foil, can be pretty messy. Will make again! Thanks for sharing your recipe!
- 1 (2 -2 1/2 lb) pork tenderloin
- 1⁄4 cup soy sauce (* I recommend using reduced sodium soy sauce)
- 2 tablespoons dry red wine
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger (I found this much ginger to be slightly over powering for my tastes, so I use about 1/2 tsp)
- 1⁄2 teaspoon ground cinnamon (I also wasn't crazy about the cinnamon so I leave this out.)
- 2 green onions, chopped white and green parts
Directions See How It's Made
- Mix together all the marinade ingredients in a bowl.
- Place the tenderloin in a plastic bag and pour the marinade over it.
- Marinate overnight in the refrigerator.
- Preheat grill or preheat the oven to 350. Remove tenderloin from bag and pat dry, save remaining marinade.
- Grill meat over medium heat for 35-40 minutes or bake for 45 minuntes.
- Allow the meat to rest for about 10 mintues before cutting it.
- While the meat is grilling, simmer the remaining marinade until it is reduced to about 2 tbsps.
- Drizzle a small amount of sauce over meat.