Wednesday, October 6, 2010

Asian Pork Tenderloin

I've made (and blogged about) a lot of different recipes in the past two years, but I can count on one hand the number of recipes which both hubby and I consider "plate licker" recipes. And that literally means we put our faces down on the plates to lap up the very last drops of sauce. Can you see why we only invite dogs to our dinner parties?

This Asian pork loin will make your taste buds sing, swears. The meat is fork-tender and the sauce will have you dipping into the pot for more. It's that good. Keep a pile of napkins handy just in case you decide to join our ranks and take a nosedive into the plate-licking club. (It's like the mile-high club with only half the embarrassment.) Or so I've heard.

Asian Pork Tenderloin (adapted from allrecipes.com)

2 1/2 lbs pork tenderloin
1/3 cup reduced-sodium soy sauce
1/4 cup sesame oil
2 TBSP Worchestershire sauce
1 TBSP Brown Sugar Splenda (or 2 TBSP regular brown sugar)
1/2 tsp onion powder
2 cloves garlic, minced
1 tsp black pepper
2 TBSP chili garlic sauce (found in the Asian ethnic foods aisle at your grocery store) If you're not into foods with a little bit of "kick" cut back on this ingredient to 1 TBSP. You can always add more later. The pork loin itself will not be spicy, but if you choose to use the gravy, it does have a little bit of heat.
1 TBSP corn starch
1 cup reduced-sodium chicken broth (or 1/2 cup regular chicken broth plus 1/2 cup water)
thinly sliced green onions for garnish


Rinse and pat dry the pork loin.

In a gallon baggie, combine the soy sauce, sesame oil, Worchestershire sauce, brown sugar, onion powder, garlic, pepper and chili garlic sauce. Seal, squeeze and shake the baggie to combine the ingredients well. Place pork loin in baggie, squeeze out air, seal baggie and refrigerate for 6-8 hours.

Preheat oven to 400 degrees. Line a 9X11 baking dish with non-stick foil or use regular foil and spray with cooking spray.

Using tongs, transfer the pork loin to the prepared baking dish. Pour the marinade over the pork loin. Bake for 1 hour, turning pork loin every 20 minutes, or until internal temperature reaches 145-150 degrees. Remove loin to serving plate, cover with foil, and let rest for 15-20 minutes while you finish the sauce.

Empty the pan drippings into a small sauce pan and heat over medium heat. Combine the cornstarch with room temperature chicken broth and whisk until smooth. Add the broth to the boiling pan drippings and cook for a minute or two. Remove from heat.

Slice pork loin and place on serving platter. Drizzle sauce over all before serving and place any extra sauce in an extra dish on the side. Garnish with sliced green onions if desired.

24 comments:

Sherylyn said...

DROOL that looks good...and then I started reading the recipe and I recognize that combo of ingredients. Minus the cornstarch and broth, it's pretty much the glaze on an appie my family has made for years...bacon-wrapped water chestnuts. I want to blog about them but they just don't fit into my healthy theme, lol. We have them at every birthday, holiday, party, etc. I believe you when you say you licked the plate for this because plate-licking is a common event with those appies too!

A Year on the Grill said...

It sounds wonderful... And I happen to have all the ingredients in my pantry (and a tenderloin in the freezer... gonna see this on my blog soon!

Merut said...

This looks delicious! All of my dinners are plate-licking good too, since my cats are willing to risk their lives to get a taste. I saw some pork tenderloins at the grocery store and thought about making something like this. But I have never done it before, so it would be an experiment. Thanks for the inspiration!

Pam said...

I usually only plate lick for desserts, but if you say this is that good, I just might have to make an exception.

The Mom Chef said...

I'd lick that plate. Wow, it looks good. As my daughter would say; you're a good cooker.

~Carrie from Cottage Cozy~ said...

Oh boy does that look delicious!

Nanan said...

My sister loves pork, as do the rest of the memeber of my family, but especially her, - and asian flavors - I think this will be my protein contribution for Thanksgiving!!!! (We don't like turkey hehehehe) You have inspired me!

June said...

Yum - this looks celebration worthy for sure. I can't wait to give it a try.

Julie said...

We love pork tenderloin at our house. Can't wait to try this one! Not sure I will lick the plate :). I save that for dessert.

Monet said...

I can see why you enjoy this so much! Not only is pork tenderloin amazing on its own...but I love the Asian twist you put on the flavoring. This is my first time visiting your blog, and I'm very glad to have found you!

Natalie said...

This sounds SO good! We love asian-flavored sauces so this would be right up our alley!

Kath said...

This looks terrific! I'm "stumbling" it so I can find it again.

Cookin' Canuck said...

I can see how this would be a "plate licker". Fantastic combination of flavors!

marla {family fresh cooking} said...

I agree with Dara's comment above - for sure "plate-licker" status!

Anonymous said...

I made this for dinner tonight. It tastes amazing! Very few recipes are made more than once in my house but this one definitely will be. THANK YOU for this recipe!

Donna said...

I must need to calibrate my oven. The marinade burned onto the bottom of my foil lined baking dish. Even the drippings look sparse. :( But the pork looks great! Next time I would hold back the marindae and finish it off in a saucepan. Thanks for the recipe!

Mags @ the Other Side of 50 said...

Donna: I'm sorry this didn't turn out as well as you'd hoped. Did you use a small enough pan? Did you spray the foil with cooking spray? One of the reasons I changed the original recipe from allrecipes.com was that there were a few people complaining of the high roasting temperature, so I lowered that, and both times that I've made this in a pan just big enough for the tenderloin to fit in, it's turned out perfectly with lots of the marinade still in the pan. I do hope you try it again!

Tasty Eats At Home said...

This sounds really tasty! My husband and I have a few of those dishes that are "plate lickers" as well!

Donna said...

Yup! I used a 1/2 sheet jelly roll pan. Next time I'll use something that just fits the meat. Good idea. Thanks!

Anonymous said...

Just made this...and was seriously tempted to lick the plate. Very very good. We had it with rice and steamed broccoli, but I think next time we might even serve it on top of just stir fried veggies for even less calories!

Tara said...

Just made this tonight. It was wonderful, thanks! The sauce definitely made the dish.

ajt said...

I made this today - delicious. And I made two tenderloins, so we'll have the leftover one with a green salad tomorow night. I'm thinking the leftover sauce might be good cold as a dipping sauce for the pork...will let you know!

Anonymous said...

Recipe sounds really good, but 400° for an hour seems extremely long. I'm worried it would be overcooked.

Mags @ the Other Side of 50 said...

Anonymous: Pay particular attention to the size of your pork loin and also make sure to use a meat thermometer. If the loin reaches adequate temperature before one hour, by all means remove it from the oven!