Wrapping up the Week

Easy Pork Tenderloin

This marinade stirs together very quickly.  The meat tastes great whether it has just an hour or all day to marinate.  Buy a hand of ginger and keep it in the freezer.  It's ready to grate whenever you need it and keeps nicely for a very long time.  If you have a microplane grater, peeling the ginger isn't necessary.

1 pork tenderloin

2 t brown sugar

2 t grated ginger

1/2 t black pepper

2 garlic cloves, minced

2 T vegetable oil

1/4 C soy sauce

Butterfly the pork tenderloin by cutting through the thickest part nearly to the other side.  Open it like a book.  This will give you a roast that is the same thickness all the way across for more even cooking.

Stir the remaining ingredients together and add in the meat.  Turn to coat and let sit in the refrigerator until ready to cook.

The pork can be cooked on a grill or broiled in the oven.  Our favorite method is to sear both sides in an oven proof skillet and then place the pan into a 400 degree oven for 15 minutes.  Let the meat rest 10 minutes before slicing.

printable version - pork.tenderloin.pdf

-- marcella