Prep 20 mins
Cook 50 mins
This is a really good, and easy meal. I usually serve it with sugar snap peas and rice. Posted for World Zaar Tour 05
- 1 pork tenderloin (or any preferred cut)
- 2 -3 tablespoons sesame oil
- 1⁄2 cup soy sauce
- 1⁄4 cup water
- 3 tablespoons sugar
- green onion
- 2 cups garlic, crushed
- 2 pinches ginger, chopped
- salt & pepper
- Combine the meat with the marinade and allow the mixture to soak for about 2 hours at room temperature; stirring occasionally to make sure all of the meat gets well coated.
- Take the meat from the marinade and pat dry. Set aside.
- Be sure to save the marinade.
- Coat the sides and bottom of a baking dish with the Sesame oil and add the meat.
- Bake in a preheated oven (375 F) for 50 minutes until the meat is tender.
- While the meat is baking, bring the marinade to boil.
- Reduce the heat to low and cook for approx 15 minutes. The amount should be a little reduced.
- When the meat is finished baking pour its cooking juices into the reduced marinade and bring it to a boil again.
- Put the meat on a serving dish and pour some of the juice over the pork.
- The remainder of the juice can be served separately for those who wish to have more their meat or as a gravy on their rice.
I made this using thin cut pork chops. I let it set for about 45 minutes and the flavor was still fantastic. I did not cook them in the oven with sesame oil, instead I grilled them and served with a bean sprout stir fry, in which I included the sesame oil and left over marinade (boiled down to reduce) to give the same flavors, and brown rice. It was delicious and easy.
I also didn't use 2 cups of garlic, but a tablespoon of minced, along with grated galangal instead of ginger because that is all I had.