Asian Pork Tenderloin
TOTAL TIME: Prep: 5 min. + marinating Bake: 20 min. + chilling
YIELD: 8-10 servings.
I first made this appetizer on Christmas Eve a few years ago, and it has since become a tradition. Serve the pork slices alone or on small dinner rolls with hot mustard sauce, ketchup or horseradish.
—Diana Beyer, Graham, Washington
Ingredients
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1 cup soy sauce
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1/2 cup packed brown sugar
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2 tablespoons red wine vinegar
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2 teaspoons red food coloring, optional
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1 garlic clove, minced
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1 teaspoon ground ginger
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1 teaspoon salt
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1/2 teaspoon pepper
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3 pork tenderloins (about 1 pound each)
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Sesame seeds, toasted
Directions
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1.
In a bowl, combine the first eight ingredients; mix well. Remove 1/2 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate overnight.
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2.
Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 20-27 minutes or until a thermometer reads 145°, brushing with reserved marinade often.
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3.
Sprinkle with sesame seeds. Cool for 30 minutes. Refrigerate for 2 hours or overnight. Cut into thin slices.
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