Mar 3, 2009

Soy, Ginger and Lime Pork Tenderloin

My faith in my ability to cook a pork tenderloin well had been fledgling, at best, lately. It just never turned out. It was either too dry, too raw or too flavorless. Ugh.

But I tried again. And I am SO glad that I did...this was delicious!!! It was moist, flavorful and so easy. It left us wanting more, which is always a good sign.

I used the marinade from an Everyday Food recipe, but I didn't really go with their directions for cooking. I started it on the stove top, with a sear, and then moved it to the oven to finish cooking. Yuuuuum, so good.



Soy, Ginger and Lime Pork Tenderloin
Inspiration: Everyday Food

Ingredients
1/4 cup soy sauce, plus more for sauce
1/4 cup rice vinegar
1 tablespoon fresh lime juice
1 tablespoon vegetable oil, such as safflower, plus more for grates
1 teaspoon grated peeled fresh ginger
1 pork tenderloin (about 1 pound), excess fat and silver skin removed
1/2 c. Hoisin sauce
2 green onions, sliced
1/4 c. chicken stock
1/4 c. red
onion, diced
2 cloves
garlic, pressed or minced

Directions
1. In a large zip top bag, combine soy, vinegar, lime juice, ginger and pork tenderloin. Allow to marinade for 30 minutes or up to overnight.
2. When ready to cook, remove from bag and discard marinade. Heat a pan over medium high heat and add oil.
3. When pan is hot, add pork and sear on all side. 2-3 minutes per side.
4. Meanwhile, heat oven to 400 degrees.
5. Remove pork tenderloin to a baking side and bake for another 15-20 minutes, until digital thermometer reads 140 degrees.
6. In the stove top pan, add more oil if necessary. Then add onions and allow to cook for 3-4 minutes. Add garlic and stir until fragrant, about 1 minute.
7. Add Hoisin sauce, soy sauce to tasted and chicken stock to reach desired consistency. Let cook to thicken and reduce, about 5 minutes.
8. Remove pork from oven and let rest 10 minutes. Slice, pour sauce over top and serve with scallions. Enjoy!

1 comment:

Pam said...

Aren't you glad you didn't give up on pork tenderloin? It looks fantatic - the marinade really sounds good.

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