Dec 13 2008
A Weekend Dinner: Asian Pork Tenderloin over White Rice
I normally don’t eat pork because it’s not the best meat for you, but occasionally, I do like cooking it when I come across the right recipe. Asian pork tenderloin happens to be one of those recipes that make the pork succulent and so hard to resist.
This recipe calls for more garlic and ginger than is traditionally recommended because I think those two ingredients really make Asian cuisine authentic. Feel free to decrease the amounts of seasonings that you find too powerful.
If you’re making it on a weekend, marinate the pork in the morning, and by the time dinner rolls around, all you’ll need to do is pop it in the oven. It’s as easy as that!
Serve over white rice and serve a fresh salad on the side, and you have a wonderful and filling dinner.
Try the marinade on other meats, like chicken breasts, too! This serves 4-6 servings.
Asian Pork Tenderloin over White Rice
Ingredients
1 tablespoon sesame oil
1/4 cup low-sodium soy sauce
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1/8 cup light brown sugar
2 green onions, chopped
8 cloves garlic, minced
2 tablespoon fresh ginger, minced
1 tablespoon Asian chili sauce
1 teaspoon black pepper
2 lb. pork tenderloin
1 lb. shitake mushrooms, sliced thinly
Directions
In a mixing bowl, combine the sesame oil, soy sauce, garlic powder, and Worcestershire sauce. Whisk in the brown sugar, chopped green onions, minced garlic and ginger, the chili sauce, and ground black pepper. Pour this into a large Ziploc bag.
Add the pork tenderloin and zip up the bag. Shake several times, making sure that the pork is well coated. Refrigerate in the refrigerator overnight, or eight hours. The longer it marinates, the better the taste.
When you’re ready to cook, preheat the oven to 325 degrees.
Line a large baking pan with aluminum foil. Add the sliced shitake mushrooms on the bottom of the pan. Top with the pork tenderloin and all of its marinade.
Roast in the oven for 1 hour and 30 minutes. Remove from oven and let stand for several minutes before cutting.
Serve meat and sauce over white rice.
