Pork; the other white meat. Generally, I enjoy pork. My partner can fry a pork chop so perfectly that I almost prefer it to steak (almost, but not quite) and my mother-in-law’s picnic ham is Sunday dinner perfection. Pork tenderloin though? Well, it usually sucks. Not to offend tenderloin fans but there, I said it. Let me explain: there’s not a ton of fat on that particular cut of meat. While you may think that’s a good thing it is not. When it comes to flavour, fat is your friend. Also, this low fat content can also translate to dry meat if not handled properly. Basically what it comes down to is as far as meat goes, fat is your friend. It won’t help your waistline but I’ve come to the realization that life’s too fucking short for shitty meat (or shitty sex, but that’s a conversation for another time amigos). Scroll below to find this Honey Garlic Pork Tenderloin recipe.
Here’s what you’ll need:
- 1 lb of pork tenderloin
- ¾ cups of brown sugar
- 5 cloves of garlic, minced
- 1 tsp of fresh ginger root, minced
- 5 tbsp of honey
- ¼ cup of soya sauce
- 2 tbsp of rice wine vinegar
- 2 tbsp of lemon juice
- A pinch (or a heavy dash depending on how spicy you like it) of cayenne pepper
- Fresh parsley, chopped (optional)
Here’s what you’ll do:
- Combine in a mixing bowl
- Add half the marinade and pork tenderloin to large ziplock bag. Seal bag and marinate for 1 to 2 hours (or go wild and cook right away – it will still be tasty).
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and set aside.
- Heat oil a large skillet on high. Sear pork briefly on all sides until lightly brown.
- Transfer tenderloin to baking sheet and roast until temperature in thickest part reaches 135°F.
- Brush leftover marinade and broil on high for 1-2 minutes until golden. Remove from oven, cover with foil and let rest for a few minutes.
- Slice into ½ inch thick slices. Yes, the center should be a blush pink – do not panic. The rules of chicken do not apply here because well, it’s pork. So chill out.
- Brush marinade over the top of the pork, sprinkle with parsley and serve.
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