Asian Pork Tenderloin

Submitted by ratherbeswimmin

"From Austin Entertains, cookbook of The Junior League of Austin, TX. Marinate for 8 hours."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 6

ingredients

• 78.78 ml soy sauce
• 59.14 ml sesame oil
• 78.78 ml packed light brown sugar
• 29.58 ml Worcestershire sauce
• 29.58 ml lemon juice
• 4 clove garlic, crushed
• 14.79 ml dry mustard
• 7.39 ml pepper
• 680.38-907.18 g pork tenderloin

directions

1. In a small bowl, add first 8 ingredients; whisk until blended.
2. Place pork in a shallow dish; add marinade, turning pork to coat.
3. Cover and refrigerate 8 hours.
4. Remove pork from marinade, throw away marinade.
5. Place pork in an foil lined roasting pan.
6. Bake at 450 degrees for 25 minutes or until meat thermometer reads 160 degrees.
7. Let pork stand 5 minutes before serving.

Reviews

[Seagee]

This is really good. I added slices of fresh ginger to the marinade and marinaded for several hours. Instead of throwing away the marinade, I boiled it down into a fabulous sauce that I served over the sliced pork. TRY THIS!! I promise, you will thank me....

 

[Pamela]

Wow! Was this ever fantastic! I adapted this for Once a Month Cooking by putting the pork in a ziploc bag, adding the marinade and then tossing it into the freezer. The night before serving I took it out of the freezer and let it sit in the fridge all day. I baked it as directed and the meat was so tender and flavourful. Thanks for sharing this, we really enjoyed it!

 

[lkisssea]

This was totally delicious. There's no way that this should be cooked to 160 F though. The FDA's new recommendation for pork final temperature is 145 F followed by a 3 minute wait time. I drained off and saved the marinade and cooked the pork to 140 F using sous vide. I then dried off the pork and seared in a 375 F skillet, about 2 minutes per side. I also used the marinade as a sauce by bringing it to a boil, adding the sous vide bag juices, and thickening it with 1 tablespoon of cornstarch slurried with 1 tablespoon of water. The sauce was the consistency of gravy. I garnished the sliced pork with scallions, diced red pepper, and chopped cilantro. Without the sauce this would have been much blander, hence 4 rather than 5 stars.

 

[Gladys58]

I made the marinade in the morning and let the tenderloin marinate all day long. It was ready to go in the oven for dinnertime. The meat was extra-tender and juicy. Had a delicious tangy Asian flavor. Hard to believe something so good could be this easy to make. Thanks Nurse Di.

 

[barbspenny]

We loved this recipe. I marinated in a zip lock bag. I also added mushrooms and a vegetable to the bag. After refrigerating, I pulled out pork and poured marinade in a pan. I heated marinade and poured over the sliced pork. Delicious!