Roasted Pork Tenderloin

Roasted Pork Tenderloin

Marinate the pork tenderloin briefly, and then roast it
with a honey glaze. The tender meat is served with the
asian-style marinade which is cooked down to a dipping sauce.

4 cloves garlic
1 1" piece ginger, fresh
1/4 c. soy sauce, low sodium tamari
2 T. Dry Sherry
2 T. hoisin sauce
3 T. sugar, dark brown, divided
1/2 T. mustard, yellow seeds
1/8 tsp. cinnamon, ground
1/8 tsp. pepper, coarse ground black
1/8 tsp. cloves, ground
1/4 tsp. fennel, seeds
1 point star anise, whole
12 oz. pork, tenderloin
1/4 c. honey

Peel and mince the garlic, yielding 2 T.

Next, peel and mince the ginger, yielding 1 1/2 T.
Put these in a lg. measuring cup.

Add the soy sauce, Sherry, hoisin, and 1 T. of
brown sugar.

Combine the mustard seeds, cinnamon, pepper, cloves,
fennel, and star anise in our mortar and pestle. Smash
for about 5 mins., grinding up the spices as best we can.

Add these to the marinade, and stir.

Rinse the pork tenderloin, dry it, and place it on a
flexible plastic cutting board.

Remove a little fat, and some of the tough silverskin.
You want the tenderloin to be nicely trimmed.

Using tongs, add the pork to a resealable plastic bag.
Cover with the marinade, and seal.

Place it on a dinner plate on the counter for 30 mins.
or refrigerate overnight to marinate.

Meanwhile, combine the honey and the rest
of the brown sugar in a small bowl.

Preheat the oven to 450.

Remove the pork with tongs to a glass pie pan, and pat
it dry with paper towels.

Pour the marinade into a small pot. You will cook it,
to be used as a dipping sauce.

Spoon about 1/4 of the glaze over the top of the pork,
and place in the oven.

Bring the marinade pot to a boil over med. heat, and
boil for about 5 mins.

Lower the heat, and continue cooking while the pork
is roasting. When the pork is done, divide it in small
dipping bowls.

Meanwhile, roast the pork for 5 mins., and then glaze
with more of the honey mixture.

Continue cooking for another 5 mins.

Turn the tenderloin over with tongs, and brush with
the rest of the glaze. Return to the oven, and cook
for another 5-10 mins.

Check with our thermometer, and the pork is done
after a total of 15-20 mins. in the oven, at
160 degrees on a thermometer.

Remove the cooked pork from the pan to a clean
cutting board with clean tongs. Let rest for 5 mins.,
and then slice.

Serve with the cooked marinade.

Makes 2 servings