Tuesday, May 31, 2011

Asian Pork Tenderloin

This is almost a repeat and I know you aren't supposed to do that.  But this keeps getting better and changes ever time I do it.  It's getting pretty good.  And it has a ton of ginger, which we almost finished with.  Yogurt is coming next.

I started with a 5 lb Pork Tenderloin.  Big honking thing.  It is the main dish for my Memorial Day meal.  We also had pasta salad, chard, deviled eggs, home canned pickled asparagus and lemon meringue pie. 

Asian Pork Tenderloin
1 c. soy sauce
1 c. white wine
2 T. red wine vinegar
3 garlic cloves, minced
1 1/2 or 2 T. candied ginger
1 t. salt
1/2 t. pepper

Combine the marinade in a 9 x 13 baking dish and add the tenderloin.  Wrap with plastic and refrigerate.  I went back and turned it over several times.  It marinaded just over 24 hours.  I've gone 2 days.  If you go much less, you don't get the flavor. 

When I was ready to start it, I preheated to 350 and placed it in a foil lined roasting pan.  I reserved the marinade in a pot and simmered it for an hour.  The sugar in it thickened slightly making a nice glaze which I spread on the roast several times. 

I believe that marinade that has been boiling for some time is safe to consume.  If you don't, feel free to discard it, but you are throwing away a ton of flavor.  I kept it for a sauce. 

I cook pork to 170 degrees internal temperature.  If you don't have a meat thermometer, it should be your next investment. 

We had almost half of this baby as left overs.  I'm working very hard on improving our diet and planning healthy lunches that travel.  Left overs for dinner also help me get in my exercise and gets my gardening done.  Pita bread, sliced pork, lettuce I bought at the farmers market, and a little extra sauce.  Left over side dishes from the day before and ready to head back to work with lunch.   

1 comment:

  1. That looks great, the marinade sounds super. Good plans by the way, I need to get on board.