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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Friday, April 9, 2010

ROAST PORK TENDERLOIN WITH ASIAN GLAZE (from Art Smith's KITCHEN LIFE)

2 tablespoons soy sauce
2 tablespoons light brown sugar
1 tablespoon peeled and minced fresh ginger
2 teaspoons dark Asian sesame oil
2 garlic cloves, crushed through a press
1/4 teaspoon crushed hot red pepper flakes
2 pork tenderloins, trimmed of excess fat and any thin silver skin
1 scallion, white and green parts, thin sliced for garnish

Position a rack in the center of the oven and preheat the oven to 400°F. Line small roasting pan with aluminum foil and lightly oil the foil. This is important because the glaze has a high sugar content and will scorch during roasting.

Meanwhile, combine the soy sauce, brown sugar, ginger, sesame oil, garlic, an red pepper in a self-sealing plastic bag and mix to dissolve the sugar. Add the pork tenderloins and close the bag. Toss the meat in the bag to coat it with marinade. Let stand at room temperature while the oven heats. 

Remove the pork tenderloins from the marinade and place in the roasting pan. Drizzle about half of the marinade over the pork. Pour the remaining marinade into a small saucepan and add 2 tablespoons water; set aside.

Roast for 15 minutes. Baste the pork with the marinade in the roasting pan. Continue roasting until an instant-read thermometer inserted in the center of the meat reads 150-155°F, about 25 minutes more. The marinade will eventually thicken and scorch, but the foil will protect the pan, so don't worry. Transfer the pork to a cutting board and let stand for 5 minutes.

While the pork is resting, bring the reserved marinade in the saucepan to a boil over high heat. Cut the roast pork crosswise on a slight diagonal into thin slices and arrange the overlapping slices on a platter. Drizzle the hot marinade over the pork, sprinkle with the scallion, and serve immediately.

MAKES 8 TO 10 SERVINGS

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