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"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."
Fernand Point (1897-1955)

Teriyaki Pork Tenderloin

Teriyaki Pork Tenderloin

 We love pork tenderloin but I was getting tired of my honey mustard recipe.  I adopted this recipe from one that actually called for chicken wings instead of pork.  I thought the sauce was a little tangy for my family's taste so, halfway through a bottle of beer, I added some of it.  The reviews were excellent, this will be a keeper at our house.

1/2 cup soy sauce
juice of one orange
juice of 1/2 lime
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup rice wine vinegar
1/2 cup light brown sugar
1/3 cup beer
1 T. sesame oil
1 t. red chili flakes
4 garlic cloves, halved
1-inch piece of fresh ginger - smashed and cut into small pieces
1 pork tenderloin

Prepare the sauce by combining all ingredients except the pork in a heavy saucepan.  Bring to a slow boil and cook, stirring, until thickened.  About 20 minutes.  Set aside

Preheat oven to 400 degrees F.

Cut pork into 1 inch slices, season with salt and pepper.  Place pork in a single layer on a sheet pan.  Line your sheet pan with an Exopat mat and you'll save yourself a lot of clean-up later.  Bake pork for 8 minutes.

Strain sauce into a bowl.  Using tongs, dip each piece of pork into the sauce and put back onto baking sheet.  Return to the oven and bake for another 8 minutes.

Serve with sticky rice!


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