Roasted pork tenderloin a savory weeknight meal
Pork tenderloin, the long cylindrical boneless cut from the loin, lends itself to different flavors and cooking techniques. You can either roast the pork in the oven or grill it on the barbecue. I am partial to cooking this for weeknight dinners when I want lots of flavor and have little time.
When discussing pork recipes, I always urge home cooks to look for kurobuta pork at fine supermarkets or meat markets. Kurobuta (Japanese black hog) pork, bred from Berkshire stock, is prized for its dark meat and rich flavor. And it’s worth the higher price. American kurobuta pork is lean, yet still has small, fine streaks of marbling that produce a sweet, tender and juicy result.
While many recipes suggest cooking pork to an interior temperature of 160 F, I have found that is a simply too high. The pork should be slightly pink and at 145 F for optimum flavor and texture. Trichinosis, a parasite found in pork, dies at 137 F, so cooking past that temperature should ensure that your dish would be both safe and delicious. Remember that the meat will continue to cook another 5 degrees after you take it off the heat so don’t overcook it. Serve warm or chilled.
ROASTED GLAZED PORK TENDERLOINS Serves 4
For the marinade:
1 garlic clove, minced
1 teaspoon finely chopped fresh ginger 1 tablespoon hoisin sauce 2 scallions, white and light green parts only, finely sliced
1 tablespoon sherry vinegar
1 teaspoon finely chopped orange zest cup orange juice teaspoon dark sesame oil 1 tablespoon vegetable oil
teaspoon salt
Pinch of black pepper
2 pork tenderloins, about
For the sauce:
cup chicken stock
To garnish:
Orange slices pound each
1. In a medium mixing bowl, combine marinade ingredients and whisk until well blended. Taste for seasoning. Reserve cup of marinade for sauce. Place tenderloins in a lock-top plastic bag. Pour remaining marinade over tenderloins. Close bag and roll them around until they are well coated. Marinate, covered, in the refrigerator for 2 to 4 hours.
2. Preheat oven to 400 F. Place pork tenderloins in a roasting pan and roast for about 15 minutes or until an instant-read thermometer registers 145 F. Remove pork from oven and let stand for 10 minutes. Alternatively, grill pork on a medium-high-heat barbecue 3 inches from the heat for about 15 minutes, turning as it browns.
3. While the pork is roasting, combine the reserved marinade with the stock and bring to a boil.
4. To serve, cut pork into -inch slices and arrange slices overlapping on a platter. Garnish with orange slices, and spoon sauce over meat. Serve immediately.
Advance preparation: This may be prepared up to 2 hours in advance and kept at room temperature. Reheat carefully in the top of a double boiler over hot water over medium heat for 10 minutes.