Recipe by Dreamgoddess
Marinating in jalapenos and honey really wakes up the flavor of these tenderloins. If you want to turn up the heat factor, don't remove the jalapeno seeds. Recipe from Southern Living.
Top Review by Bayhill
Yummy! We loved the flavors in this pork tenderloin. The only change that I made was to use 2 Tablespoons sesame oil and 1 Tablespoon vegetable oil. I was afraid that the sesame oil was going to be too overpowering, so I didn't want to use the full amount. As it turned out, the sesame oil was barely noticeable so I probably could have used the written amount. Also, I wanted a little extra zing so I left the seeds from the jalapeno in the marinade. Thank you for sharing this very tasty recipe.
**Made for ZWT 8 Mexico/ Tex Mex**
- 1 tablespoon gingerroot, freshly grated
- 1 jalapeno pepper, seeded and finely chopped
- 1⁄4 teaspoon dried red pepper, crushed
- 1⁄3 cup honey
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
- 2 (3/4 lb) pork tenderloin
Directions See How It's Made
- Combine all ingredients in a heavy duty bag, seal and marinate in the refrigerator for 8 hours, turning occasionally.
- Coat a broiler pan rack with non-stick cooking spray and place the tenderloins on it, discarding the marinade.
- Broil the tenderloins 5" from heat for 5 minutes on each side or until a meat thermometer registers 160 degrees (if using an electric oven, the door should be left partially open during cooking).
- Slice the tenderloins and serve garnished with additional fresh jalapeno peppers if desired.