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.
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.