Thursday, August 7, 2014

What's for Dinner [Asian Pork Tenderloin]

Recently the beloved freezer method of marinating the meat was shared, but I neglected to include the recipe.  This has been a longtime favorite at the Hive.  It's quite yummy, and easy to boot.  We've cooked it both in the oven and on the grill and both are delish. 

Asian Pork Tenderloin
Adapted from BS' in the Kitchen

3 T soy sauce (we use low sodium)
2 T sesame oil
2 T Worcestershire*
1 T brown sugar
1/2 tsp onion powder
2 cloves garlic, minced
1 tsp black pepper
1 T chili garlic sauce (optional - good, but half the time I'm out of it :)!)
pork tenderloin

Mix together ingredients and pour over pork loin.  Allow to marinate at least four hours, or better yet overnight.

Cook at 400 degrees (or on hot grill) for 30 minutes or until a meat thermometer measures 155 degrees.  Let pork rest for 10 minutes before slicing. 

*Original recipe calls for oyster sauce in place of Worcestershire, however Hubby is allergic to some shellfish, so that makes me nervous.  Worcestershire works just fine, too!

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