We live in a world of convenience but it's important to start from the basics every once in awhile. In a sea of pre-packaged foods, bottled sauces and easy take-out, I fear we can lose track of the homemade aspects of dinner. Take the simple pork tenderloin. It's a staple at our house because it's easy, everyone loves it and we can just toss it in some bottled marinade (asian, jerk, BBQ - you name it) and we're good to go. However, I promise that if you take the extra time and toss this marinade together, you won't be sorry. I loved the slightly spicy undertone of the sauce and with some rice and quick steamed or stir-fried green beans - you're having a great dinner.
2-½ pounds Whole Pork Tenderloin
⅓ cups Reduced Sodium Soy Sauce
¼ cups Sesame Oil
2 Tablespoons Worcestershire Sauce
2 cloves Garlic, Minced
1 Tablespoon Ginger - Fresh grated or 1 Tsp. dried
2 Tablespoons Light Brown Sugar
½ teaspoons Onion Powder
1 teaspoon Freshly Cracked Black Pepper
2 Tablespoons Chili Garlic Sauce (go easy if spicy is not your thing)
1 Tablespoon Cornstarch
1 cup Reduced Sodium Chicken Broth, At Room Temperature
Sliced green onions for garnish if desired.
In a gallon baggie, combine the soy sauce, sesame oil, Worcestershire sauce, garlic, brown sugar, onion powder, 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 or overnight.
Preheat oven to 400ºF. Line a 9×11 baking dish with nonstick foil or use regular foil and spray with cooking spray. Transfer the pork loin to the prepared baking dish. Pour the marinade over the pork loin. Bake for 40 minutes or 145-150ºF. Remove pork to serving plate and let rest for 10 minutes while finishing 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.
Original recipe slightly adapted from Tasty Kitchen. Pic from there too!
2-½ pounds Whole Pork Tenderloin
⅓ cups Reduced Sodium Soy Sauce
¼ cups Sesame Oil
2 Tablespoons Worcestershire Sauce
2 cloves Garlic, Minced
1 Tablespoon Ginger - Fresh grated or 1 Tsp. dried
2 Tablespoons Light Brown Sugar
½ teaspoons Onion Powder
1 teaspoon Freshly Cracked Black Pepper
2 Tablespoons Chili Garlic Sauce (go easy if spicy is not your thing)
1 Tablespoon Cornstarch
1 cup Reduced Sodium Chicken Broth, At Room Temperature
Sliced green onions for garnish if desired.
In a gallon baggie, combine the soy sauce, sesame oil, Worcestershire sauce, garlic, brown sugar, onion powder, 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 or overnight.
Preheat oven to 400ºF. Line a 9×11 baking dish with nonstick foil or use regular foil and spray with cooking spray. Transfer the pork loin to the prepared baking dish. Pour the marinade over the pork loin. Bake for 40 minutes or 145-150ºF. Remove pork to serving plate and let rest for 10 minutes while finishing 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.
Original recipe slightly adapted from Tasty Kitchen. Pic from there too!
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