Wednesday, May 11, 2011

Asian Pork Tenderloin & Three Pepper Salad

Today for dinner we had Asian Pork Tenderloin with Three Pepper Salad.  I found the recipe for the pork on For the Love of Cooking blog.  Since this is not my cheat day I omitted the brown sugar.  I also couldn't find green onions at the store so I used sweet onions instead.  My sauce wasn't as thick as hers but that might be because I didn't add the sugar.  The pork was good and flavorful. The picture isn't the greatest sorta rushed through plating.


Asain Pork Tenderloin

  • 2/3 cup of low sodium soy sauce
  • 1/4 cup of dark sesame oil
  • 1 tsp Worcestershire sauce
  • 2 tbsp brown sugar
  • 1-2 tsp hot chili sauce
  • 1 tbsp minced peeled fresh ginger
  • 4 cloves of garlic, minced
  • 3 green onions, sliced (divided)
  • 1 1/2 lb pork tenderloin, trimmed of fat
  • Olive oil cooking spray

    Combine the first 7 ingredients (reserve a few sliced green onions for garnish) in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

    Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray 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.

    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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