Today's dish features one of my favorite cuts of meat: pork tenderloin. It feels fancy without breaking the bank, and I love to play around with a myriad of different preparations. Whether it's coated in a panko crust or served with a delicious sauce, pork tenderloin never disappoints. The star of this dish a gorgeous glaze made from honey, Dijon, soy, red wine and a few other ingredients, which lends a wonderful Asian Fusion spin to the pork. I served it over a bed of goat cheese whipped potatoes and a side of sautéed winter greens for an elegant but easy weeknight meal.
This recipe utilizes two important methods that everyone should include in their meat cooking repertoire for an impressive result each and every time. The first is the act of pan-searing the meat on all sides to ensure that amazing outer crust, followed by finishing it off in the oven for a moist, juicy texture (bonus tip: always rest the meat for 5-10 minutes on the cutting board before slicing to prevent the juices from escaping and drying out the meat). The second method to master is that of reducing your marinade to create a sauce or glaze. A marinade is a wonderful way to infuse flavor into your meat, and boiling and cooking down the leftover marinade into a nice, thick sauce results in maximum flavor potential. You can then use it to baste the meat as it cooks and even spoon the sauce over the finished plate...YUM city! These two steps work well with various types of meats, so it's worth practicing until they become second nature, and this recipe is a great place to start!
Ingredients
1/4 cup soy sauce
1 tbsp garlic, minced
1/2 tbsp ginger, minced
2 scallions, sliced
1/4 cup honey
2 tablespoons Dijon mustard
1/4 cup red wine
2 tbsp grapeseed oil
1 1-2 lb pork tenderloin
2 tbsp olive oil
Instructions
1. In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for 2-4 hours, refrigerated.
2. Pull the pork out of the marinade. Place marinade in a small saucepan, bring to a boil and reduce by about 25 percent. This should take a few minutes, however make sure that the sauce is at a boil for at least one minute in order to kill any bacteria from the raw meat.
3. Meanwhile, preheat the oven to 350 degrees. Heat an oven-safe sauté pan large enough to hold the tenderloin over medium high heat and add olive oil to coat the pan. When the oil is hot, sear the pork on all sides, about 2 minutes per side. Glaze the pork every few minutes with the reduced marinade.
4. Transfer pan to the oven and cook for approximately 30-40 minutes more, basting every 10-15 minutes with the glaze, until a thermometer inserted into the thickest part of the meat reads 155-160 degrees.
5. Transfer meat to a cutting board and rest for 5-10 minutes before slicing. Spoon any remaining glaze over the meat.
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