Asian Pork Tenderloin

My husband was wanting Asian food for his birthday dinner so I made this delicious pork tenderloin along with his favorite this Asian Noodle Salad and these Baked Vegetable Egg Rolls. It was a wonderful dinner filled with great flavors. This marinade is my new favorite - I can't wait to try it on chicken and flank steak. It had a bit of a kick with the hot chili sauce but not so hot that the kids couldn't eat it. The pork turned out very moist, tender and so tasty. My husband really loved it and so did the rest of us.

• 2/3 cup of low sodium soy sauce
• 1/4 cup of dark sesame oil
• 1 tsp Worcestershire sauce
• 2 tbsp brown sugar
• 1-2 tsp hot chili sauce
• 1 tbsp minced peeled fresh ginger
• 4 cloves of garlic, minced
• 3 green onions, sliced (divided)
• 1 1/2 lb pork tenderloin, trimmed of fat
• Olive oil cooking spray

Combine the first 7 ingredients (reserve a few sliced green onions for garnish) in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides. Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce and the remaining green onions. Enjoy.



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