I’m a big fan of pork tenderloin – healthy and cooks up in no time. What’s not to love? It definitely benefits from a good marinade, and personally, I tend to love Asian-inspired marinades for pork tenderloin.
I’ve had this recipe bookmarked for a while, but I kept forgetting there was oyster sauce in the marinade. I usually keep oyster sauce around, but I ran out a while back and just never stocked back up. When I put this on the menu, I had a trip planed to Trader Joe’s that day, so I figured I’d just pick it up there. No such luck. They used to have it there, I swear. No wonder the store looks bigger and roomier now – less foodstuff! At any rate, I decided that the hoisin sauce I already had at home would be a well enough substitute, and it worked great.
We didn’t have this grilled, though I will say I adore pork tenderloin on the grill. Grilling just wasn’t in the cards the night we made this, so I just seared it in my cast iron skillet and then finished it off in the oven. We had this with Asian coleslaw and some potatoes I thinly sliced and placed in the skillet alongside the pork to roast. It was a terrific meal all around.
Honey Ginger Pork Tenderloin
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. hoisin sauce
1 Tbsp. brown sugar
2 tsp. freshly minced ginger root
2 cloves garlic, minced
1/2 Tbps. ketchup
1/8 tsp. onion powder
1/8 tsp. cayenne powder
1/8 tsp. cinnamon
1 pork tenderloin (3/4 – 1 lb.)
In a small bowl, whisk together all of the ingredients except the pork. Place the pork in a shallow dish or in a ziplock bag and pour the marinade over the top. Refrigerate for at least 8 hours or up to one day, turning occasionally.
Prepare grill (or preheat oven to 425 and heat a large, heavy-bottomed skillet—preferably cast iron—over medium high).
Remove pork and reserve marinade. Place the pork on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork, basting with reserved marinade and turning it every 3 minutes, 9 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer inserted into center of tenderloin registers 145°F., about 10 minutes more. Let pork stand 5 minutes before thinly slicing.
Alternatively, sear the pork in the cast iron skillet for about 3 minutes per side. Brush with the marinade and then place in the oven until pork a thermometer registers 145°F., about 15-20 minutes.
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