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.