Tuesday, October 26, 2010

Teriyaki Pork Tenderloin is always tender

Since the Thai Red-Curry Squash Soup I made over the weekend provides enough to feed an army - or at least a sizable Thanksgiving gathering - I've been having to make Asiany food to go with it for days.

But last night I didn't know if I was going to be around to cook, so I knew I had to prepare something that was relatively easy and also difficult to screw up. Not that I don't have the utmost confidence in Bryan's cooking ability, but he is a bit out of practice, and for that I am entirely to blame.

Easy solution for the night: The always tender pork tenderloin, especially easy since we have a meat thermometer that beeps quite alarmingly when your meat gets to the desired temperature. Better yet, even without the thermometer, it would be hard to overcook this pork tenderloin.

Teriyaki Pork Tenderloin
2 lbs. pork tenderloin
5 T. soy sauce
2 cloves garlic, minced
1 t. ginger, minced
1 T. sesame oil
1 T. brown sugar
1 t. coarsely ground black pepper
1/2 t. garlic-chili sauce

Mix soy sauce, garlic, ginger, sesame oil, brown sugar, pepper and chili sauce in a zip-top bag (or do it Mom's thriftier way and use a grocery store produce bag and just be very, very careful) and marinate overnight, turning frequently.

Preheat oven to 425 degrees Fahrenheit, discard marinade and place the tenderloin in a glass pan. Cook for 30-40 minutes, until a meat thermometer registers 155 degrees. Remove from oven and let set for 10 minutes (temperature should rise beyond the safety threshold of 160 degrees), then cut into 1/2-inch slices and serve with the pan drippings.

(I served mine with rice and a head of lacinto kale, sliced in 1/2-inch ribbons and sauteed at high heat for a couple of minutes in 2 T. bacon grease with 2 cloves of minced garlic and 1/2 t. kosher salt. Next time, I think I'll add 1-2 T. of oyster sauce. I'll let you know how it turns out!)

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