Yesterday I opted to go Asian flavors with the Pork Tenderloin and the results were pretty awesome if you like heat in your Asian food. Garlic/Ginger/Soy round out the flavor profile. Of course I cheated a bit and used "Chinese Chicken Salad" dressing for the base and got the heat from what we call "Korean Ketchup"...Sriracha. (Yes, I know its Thai in origin but Korean Ketchup as that whole alliteration thingy going for it).
Asian Spiced Pork Tenderloin
- 2lbs pork tenderloin
- 1/2 c Chinese chicken salad dressing
- 2 T Sriracha Sauce
- 1 T minced garlic
- 1 T grated ginger
- 3T soy sauce
Combine salad dressing, Sriracha, garlic, ginger and soy sauce. In large leak proof zip-lock bag add the pork and then the marinade. Allow to sit in refrigerator for 3 hours. Rotate the bag occasionally to ensure even distribution of the marinade.
Heat oven to 350F. Put pork in roasting pan and roast about 35-45 minutes until it is 170F on an instant read thermometer. Reserve marinade.
Take the reserved marinade, should measure about 1 cup. Put in small sauce pan and simmer over medium heat until reduced about 1/2. Use the resulting sauce to pour over the sliced tenderloin when serving.