Monday, May 25, 2015

Asian Glazed Roast Pork Tenderloin


Summer temperatures are eluding us, here on the Central Coast of California. We live in the sunbelt, but for the last week, we've been living under a canopy of grey clouds and drizzle. It looks like our BBQ kick-off will have to wait just a while longer.

I bought a pork tenderloin and some Bok Choy at my local Trader Joe's, with no idea on how I'd prepare either of them.  Asian... yeah, that's the ticket!

What? No tutorial pictorial on how to make this?  Yes, that's right!  I wanted to make a fast dinner, and I didn't take my camera into the kitchen.  This recipe was so quick and easy, that I think y'all can do this yourself very easily.  I have faith in you.


I just whipped together a marinade with soy sauce, brown sugar, fresh ginger, fresh garlic, and some sesame oil (in 10 minutes) and did a 30 minute marinade in the fridge.  I preheated the oven to 400 degrees and used an oven-proof skillet (you can use a foil-lined roasting pan, too). Then I roasted the pork tenderloin, glazing it halfway through and dinner was ready!

I got the rice cooker going, and fired up my wok and did a stir fry/steaming of the bok choy-- with a little garlic and ginger.  As I finished plating our dinner, our kitchen smelled so good, and we were famished!  So, I grabbed my camera and took a few shots and we said our prayers of thanks and enjoyed dinner together.

I just had to share this easy dinner with you so here's the recipe card!  We really liked the flavor of the Bok Choy, and thought it paired well with this pork tenderloin. I'll definitely make that again, only this time I'll be sure to photograph how I made it.

TASTING NOTES:  The next time I make this, I will double the amount of the marinade. Half of the marinade is poured over the pork tenderloin, which then becomes thick and is to be glazed after 15 minutes or roasting.  I found that I barely had enough sauce to do that.  (Pout.)  The remaining marinade is boiled, over high heat and so I have doubled the amounts in my recipe card. (Recipe is slightly adapted from Mel's Kitchen Cafe).

Here's the printable recipe card for the pork tenderloin.








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2 comments:

Karen (Back Road Journal) said...

Pork and Asian flavors go so well together so well. Your meal must have been terrific.

The Short (dis)Order Cook said...

Reminds me of how I was obsessed with anything made with roast pork in Chinese restaurants when I was a kid. Yum!