Chinese New Year is next Thursday, and what better way to celebrate than with an Asian marinated pork tenderloin? First start by picking up a nice 1 1/2 lb pork tenderloin from your favorite grocer/butcher. Trim your tenderloin of any excess fat. Pierce your tenderloin on all sides with a fork- you want that yummy Asian goodness to get down into the meat.
In a reusable plastic container (large enough to accommodate your tenderloin!), add 2 cloves of minced garlic. Pour a 1/2 cup of teriyaki sauce and 1/2 cup of soy sauce into your container. Feel free to use a full cup of teriyaki sauce or a full cup of soy sauce instead. I like the flavor that the mix of teriyaki and soy sauce gives the meat though. Juice one whole lime into the mixture. Tip: microwave the lime for about 10 seconds to get the juices flowing easily. Add 1 tsp of dry mustard, and 1/2 tsp of ginger to the marinade. I like to add in a splash of white wine. You could also add a little white wine vinegar instead. Add 1 tsp of salt, and 1/2 tsp of pepper. Whisk all ingredients together thoroughly. Place your tenderloin in the container and cover. Your tenderloin will need to marinate in the fridge at least 6-8 hours. Halfway through the marinating process, flip your tenderloin on the other side.
After your pork tenderloin has marinated for your desired time, preheat your oven to 425 degrees. Place the tenderloin in a small baking pan. (Confession: I actually used a cake pan since I am limited on baking dishes right now until we move, lol!) Depending on your desired doneness (I like mine medium.), bake in the oven 35-45 minutes. Check on it often. (While you are there, use your leftover marinade to baste your tenderloin! :) ) Once your tenderloin is done, set it on a craving board and allow it to rest for about 5 minutes before cutting it. Allowing it to rest will ensure that your pork stays moist and juicy.
I served my pork tenderloin with a generous side of vegetable fried rice- Cook 1 1/2 cups of brown rice (or white if you prefer) according to box directions. Set aside. In a large frying pan or wok, heat 1 tbsp of oil (I used olive oil, but feel free to use canola or sesame.). Beat 2 eggs together in a small bowl and quickly cook and scramble them in the prepared frying pan. Scrape the eggs into a bowl, and set aside. Heat another 2 tbsp of oil in the same frying pan. Once it is heated, add the cooked rice. Fry for a few minutes. Add 1/2 a medium onion, chopped. Saute for another 4-5 minutes. Add a few tbsp of soy sauce and continue frying. Add back in the scrambled eggs. Now here is the fun part- add your veggies! I steamed broccoli, cauliflower, and carrots in the microwave. You could add any cooked or steamed veggies that you would like. A bag of frozen peas or snow peas, steamed. (You can also make this side dish into a main dish by adding shrimp or chicken!). Splash in a little more soy sauce and continue sauteing for another 3-4 minutes until everything is incorporated and heated through.
Happy Chinese New Year!!! (February 3, 2011)