Roast Pork Tenderloin Recipe

by katerina on November 27, 2006

Here is an easy and cheap dinner that can be passed off as more. It certainly stands up to a Sunday dinner, serve it with mashed potatoes or rice to sop up the sauce! I admit this is not my prettiest picture, and certainly does not qualify as food porn – however the dish itself was very well received.

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Roast Pork Tenderloin:
1/2C red wine
1/2C soy sauce
large thumb size piece of ginger, minced or grated
3 cloves of garlic, minced.
1t canola oil
1 pork tenderloin, silver skin removed.

1. Mix together the wine, soy sauce garlic and ginger. Add the pork and allow to marinate for a few hours.
2. Preheat the oven to 350F.
3. Remove the pork from the marinade and sear on all sides in a skillet with the oil over medium heat.
4. Roast the pork until it reaches at least 150F (or however you like it.)
5. Meanwhile add the marinade to the skillet to deglaze the pan. (Scrap up all those brown flavorful bits!) When deglazed, transfer to a small sauce pan and allow to simmer while the pork cooks.
6. When the pork is done allow it to rest for 10 minutes.
7. Slice the pork thinly on a diagonal and serve drizzled with the sauce.[/print_this]



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