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Prep Time: 480 Minutes Cook Time: 20 Minutes |
Ready In: 500 Minutes Servings: 4 |
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I have been looking for more tenderloin recipes as I have fallen in love with this cut of meat. Here is another that goes great with white rice. Ingredients:
1/3 cup soy sauce (i use low sodium) |
2 tablespoons toasted sesame oil |
1/2 teaspoon worcestershire sauce |
1 teaspoon brown sugar (i use splenda brown sugar blend) |
1 teaspoon hot chili sauce (i used chili-garlic sauced) |
3 garlic cloves (minced) |
2 green onions (sliced) |
7 ounces pork tenderloin (trimmed of fat) |
canola oil |
Directions:
1. Combine the soy sauce, sesame oil, Worcestershire sauce, brown sugar, chili sauce, garlic, and most of the green onions in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.
2. Preheat the oven to 425 degrees. Heat some oil in a large oven-proof skillet over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides. Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.
3. Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce and the remaining green onions.
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