Another wonderful weekend evening was spent in a beautiful backyard in Altadena with great friends, perfect weather, pool time for the kids, and of course delicious food! A summer potluck is a great reason to bust out my best recipes to share with friends and family. I decided it was high time to share our family recipe for Asian Marinated Pork Tenderloin.
The original recipe was passed along from my sister-in-law, Traci, and we have been enjoying it ever since. Each and every time I make it for friends, I have been asked for the recipe. I often serve it with Sweet Kale Salad from Costco that is filled with super healthy ingredients like broccoli, brussels sprouts, cabbage, kale, chicory, dried cranberries, pumpkin seeds, and a sweet poppy seed dressing. Possibly even better than it’s health factors, is the price and ease in which it comes together in about 2 minutes! Last night, Melinda’s Pineapple Cashew Rice was also a perfect match to this versatile main dish.
This post is for you Jennifer, Tina, Melinda, and Beth! My friend Sheryl, a person who has played a key role in making this blog happen, has added a subscribe feature to you Diary. She rocks and I am very excited that anyone who has enjoyed following me so far and future followers, can now subscribe and have recipes, blog entries and updates sent directly to their email inbox. Things are taking off, Diary, and I am very excited to share my nutrition expertise with as many people as possible. I can’t wait to have feedback and requests as I continue this journey and send ripples of good health and wellness as far as they can go!
Asian Marinated Pork Tenderloin
- 2 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Hoisin Sauce
- 2 Tablespoons Dry Sherry
- 1 Tablespoons Light Brown Sugar
- 1 Tablespoon Peanut Oil
- 1 Tablespoon Honey
- ½ teaspoon Garlic Powder
- ½ teaspoon Ground Ginger
- ½ teaspoon Ground Cinnamon
- 1 or 1 ¼ pounds Pork Tenderloin
- Meat Tenderizer
Directions: Trim the silver skin (connective tissue that is silvery-white in appearance) from the pork tenderloin. Stab the tenderloin several times with a knife and lightly sprinkle with meat tenderizer; let sit while prepping marinade. In a gallon size Ziploc bag, combine all marinade ingredients; seal the bag and mix thoroughly. Add the pork to the marinade and seal with as little air in the bag as possible. Massage the pork to cover all sides and refrigerate over night or at least 8 hrs. Grill the marinated pork tenderloin on a medium/hot barbeque grill for approximately 22 minutes (11 minutes each side) or until center is no longer pink. Allow pork to rest (cover with foil on a clean plate) for 5 minutes before slicing.
Tips: Double the recipe and marinate two pork tenderloins for a large crowd or to plan for leftovers. If you are short on time, you can butterfly (create a long, length-wise slice down the middle of the tenderloin and flatten) to reduce cook time by several minutes.