AND BROWN SUGAR PORK TENDERLOIN
Prep Time: 15 Minutes
Cook Time: about 25 to
Marinating Time: Overnight
Ready In: about 50 Minutes
including standing time; not including marinating time.
Makes 4 servings
1 whole pork tenderloin
1 tablespoon sesame oil
1 teaspoon grated fresh lemon peel
2 cloves garlic, crushed
1 small onion, grated
2 teaspoons grated fresh ginger root
1/4 cup light soy sauce
1/4 cup dry white wine
1/4 cup honey
1 tablespoon firmly packed dark brown sugar
1. In a small bowl, add
the sesame oil, lemon peel, garlic, onion, ginger root and soy
sauce. Mix and set aside.
2. In a glass bowl with a glass
cover, place the pork tenderloin. Pour the ginger root mixture
above over all sides of the pork tenderloin coating evenly. Cover
the glass bowl and place in refrigerator to marinate overnight.
3. Preheat oven to 375° F.
4. Remove pork tenderloin from
marinade; drain well and place in a shallow, non-stick oven-safe
roasting pan. NOTE: Discard any leftover marinade.
5. Meanwhile, in a small bowl,
combine the dry white wine, honey and brown sugar. Stir.
6. Pour the honey and brown sugar
mixture over the pork tenderloin, coating all sides. Place the
pan in the oven and cook for 25 to 30 minutes, or until internal
temperature reaches 155° F to 160° F.
7. Remove from oven and let rest
5 minutes before slicing and serving.