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.
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