Roast Pork Tenderloin with Asian Glaze

I had a sad moment today when I realized that I do not have any pork tenderloin recipes posted on this blog.  I'm not even sure how this travesty has occurred because pork tenderloin is my favorite cut of meat to cook with and to eat.  It is a very juicy, tender cut of meat and is pretty easy to cook.  We don't eat a ton of pork or beef so it is kind of a splurge for us--which kind of makes it all the better in a way.  You know, like when you eat something all the time it becomes less special?  So pork tenderloin is my special, delicious meat treat.  This particular recipe is one of my favorites--the Asian marinade and glaze give it a bit of an unexpected flavor, a little sweet and a little spicy.  Plus it just looks really beautiful!

Roast Pork Tenderloin with Asian Glaze

Number of Servings: 4-6
Time to Prepare: 1 hour 15 minutes

• 3 Tbsp soy sauce, divided
• 3 Tbsp brown sugar, divided
• 1 Tbsp minced fresh ginger, divided
• 3 tsp sesame oil, divided
• 3 cloves garlic, minced, divided
• 1/2 tsp crushed red pepper, divided
• 2 pork tenderloins (about 1 pound each or 2 pounds total)
• 2 green onions, thinly sliced

 In a small bowl, whisk together 2 Tbsp soy sauce, 2 Tbsp brown sugar, 1/2 Tbsp ginger, 2 tsp sesame oil, 2 cloves garlic, and 1/4 tsp crushed red pepper.  Pour into a resealable plastic bag, add the pork tenderloins, and turn to coat.  Marinate for at least 30 minutes, up to 3 hours.

Preheat oven to 400 degrees.  Line a roasting pan with foil and spray with non-stick cooking spray.  Remove the tenderloins from the marinade and place in the roasting pan.  Drizzle about half the marinade over the pork and discard the rest.  Roast the pork for 15 minutes, then brush the tenderloins with the remaining glaze in the roasting pan.  Continue roasting until it reaches an internal temperature of 150 degrees, about 20 more minutes.  (The marinade will start to scorch, but don't worry--the pork will still be amazing.)  Transfer the pork to a cutting board and let rest 5 minutes.

Combine the remaining 1 Tbsp soy sauce, 1 Tbsp brown sugar, 1/2 Tbsp ginger, 1 tsp sesame oil, 1 clove garlic, and 1/4 tsp crushed red pepper in a small saucepan over high heat and bring to a boil. 

Cut the pork crosswise on a slight diagonal into thin slices.  Arrange on a platter and drizzle with the sauce, then sprinkle with the green onion, and serve.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Ginger, garlic, green onion