Saturday, October 22, 2011

Asian Spiced Pork Tenderloin

I am a fan of spicy food.  Living in the San Gabriel Valley of L.A. I am exposed to a lot of great Asian restaurants and more than a few dishes are uber spicy.

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.

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