Saturday, December 26, 2009

asian pork tenderloin

on christmas day some people prepare ham. i prepared pork tenderloin asian style. i tried this recipe a couple of years ago, and it's become a bit of a tradition for me.

this year i got a thicker tenderloin which i don't recommend. it takes much longer to cook so the pork got a bit dried out. so i recommend getting a tenderloin that has a diameter of 2-3 inches, no bigger.

in a bowl i combined:
1/4 cup of soy sauce
5 garlic cloves chopped
3 T olive oil
2 T brown sugar
4 T honey
4 T hoisin sauce
1 tsp pepper
* for those who are a fan of ginger, you can add 1 tsp of fresh grated ginger.*

after mixing it well, place the tenderloin in a ziploc bag and add the marinade. store it for 8 hours or overnight in the fridge.

the next day discard the marinade and place the tenderloin in a pan and bake at 425 for 35 minutes or until meat thermometer reads 145 degrees. when it's done, let the meat rest for 5 minutes. top with green onions (sliced julienne) and serve with pan drippings.

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