Monday, January 09, 2012

Roast Pork Loin with Teriyaki Orange Glaze

non-halal

If I cook with pork, one of my favorite cuts of meat will be the tenderloin. I love how versatile it is and you can cook it any way you like and it won’t turn out dry or chewy. I usually like grilling at the BBQ stove during warm season but as for winter I will usually roast it in the oven. They always turn out moist and succulent. I totally transform Carlos into liking pork with this method of cooking and now this is one of his favorite dishes. In fact I still have two strips of it in the freezer waiting for him and Diana to come home so I can cook it for them next week. With the leftovers we will make sandwich out of it the next day. As for the glaze, you can use it on chicken or fish.

Ingredients:

1 piece of pork tenderloin (about 1 1/2 pound)

Ingredients for the rub:

1 teaspoons salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp chili powder
1 tbsp olive oil



Teriyaki Orange Glaze ingredients:

1/4 cup orange juice
1/4 cup soy sauce
3 tbsp honey
1 tbsp ginger juice
4 tbsp mirin


1. In a small saucepan, combined the orange juice, soy sauce, honey and ginger juice. Bring it up to a boil and turn down the heat. Simmer until the sauce is bubbling and thickens. Remove and set it aside.
2. In a plate combined all the ingredients for the rub except the olive oil. Mix well. Rub the olive oil all over the meat and then roll the meat on the spice rub mixed. Let it marinate for half and an hour.
3. Heat up the oven to 375 degree oven. Line a sheet pan with aluminum foil
4. Heat up a bit of vegetable oil in a sauté pan. Sear the tenderloin over medium high heat on all side until golden brown. Transfer the meat to the oven and roast it for 15-20 minutes or until the internal temperature reads 150 degree F. In between roasting turn the meat and brushing it with the glaze.
5. Remove the meat from oven, cover it with foil and let it rest for 10 minutes before slicing it and serve it with the sauce.


Note: If you are grilling the meat, skip step 4. Put the meat on the BBQ grill, rotating it every 6 minutes and brushing it with the glaze each time. Grill until the internal temperature reads 150 degree F.

I am submitting this dish to Aspiring Bakers #15 - Auspicious Dishes for CNY (January 2012 hosted by Wen's Delight.

12 comments:

Linda Ong said...

The skin look so crispy n internal very juicy! Love this recipe, will try out! Thanks!

wendyywy @ Table for 2..... or more said...

Delish!! Love how juicy it looks. I'll try this next time and I've never roasted tenderloin before. Must try!
Oh Carlos don't like pork before this?

Jeannie said...

Looks delicious, I have not tried roasting pork this way before, too!

Wen said...

Looks so appealing! Aspiring bakers #15 is having a cooking theme this month hosted by me, you may consider submitting this post. Happy New Year!

Sonia (Nasi Lemak Lover) said...

I like Wendy, never try to roast tenderloin before, your roast look so juicy and love the simple flavouring, i must try this one day.

Anonymous said...

Gert!

Looks yum!yum! I love to have those roast with a bowl of wonton noodles. My roast always turn out too dry. Must try your method. Thanks for sharing.

Yen

edith said...

So juicy .....Fingin lickin yummy!

Shereen said...

The boys would surely love this,gert as they are pork fans unlike me...and what I don't like I don't cook..hahaha.Terrible isn't it?However, I must try this recipe as it look oh so delish:)

Elin said...

Gert, teriyaki orange glaze sounds delicious. I must try this out one day :) yours look delicious !

lena said...

like elin, i also think the teriyaki orange sauce sounds really delicious! something that i hvnt tried before!

ICook4Fun said...

Linda Ong, hope you like it.

Wendy, nope he never like pork until recently and I have to cook it the right way :)

Jeannie, you should try out this way of cooking. They are really good.

Wen, thank you for the reminder. I will submit it and Happy New Year to you too!

Sonia, hope you like it.

Yen, yea it sounds great with wonton noodles. I am going to do that. To avoid the roast from drying out you have to sear it over high heat before roasting it.

Edith, thank you.

Shereen, try cooking it this way and I am sure you gonna like it. You know us we only like pork cook in certain way :)

Elin, thank you.

Lena, the sauce gives a really nice sweet and tangy taste to the pork.

Anonymous said...

Gert

Thanks for the tips. Will try your method one of this days.

Have a nice week-end

Yen