Pork Tenderloin 3 Ways
Erin
ingredients
- Version 1 - Asian PT:
- 1 Pork Tenderloin
- 1/2 cup soy sauce
- 2 oranges, juices
- 1 lime, juiced
- 1 tablespoon honey
- 1 tablespoon sesame seeds
- 1 tablespoon Dijon mustard
- 1 teaspoon ground ginger
- 1 clove garlic, crushed
- 1 tablespoon chopped scallions
- 1 pork tenderloin (about 12 ounces)
- Olive oil, for brushing
- Version 2 - Kath’s PT:
- 1/4 C. canola oil
- 1/4 C. soy sauce
- 2 cloves of garlic, sliced
- 2 T. honey
- 1/2 t ground ginger
- Version 3 - PT with Rhubard-Shallot Compote:
- 1 pound rhubarb, stalks only, sliced 1/2 inch thick
- 1/2 cup shallots, halved lengthwise and thinly sliced crosswise
- 1 1/2 tablespoons unsalted butter, melted
- 1/3 cup sugar
- 1 teaspoon minced thyme plus twelve 2-inch thyme sprigs
- Kosher salt and freshly ground pepper
- 2 pork tenderloins (3/4 pound each), cut into 6 pieces each
directions
- 1
Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.
- 2
Preheat oven to 350 degrees F.
- 3
Remove pork tenderloin from marinade and pat dry. Reserve marinade. Roast in oven for 35. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.
- 4
While meat is cooking, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.
- 5
Note: Tenderloins can also be grilled on an open flame or wrapped in foil.
Source: Erin & Kath
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