This is the about the third Asian-inspired pork dish that I’ve posted… One thing about the Asians, they do love their pork (and so do I).
This one is easy peasy... all you have to do is have patience.
This particular pork has more subtle flavors, and is excellent served as an appetizer, as a main dish served with noodles, or (something I grew up with), sliced thinly and served in a special broth, with noodles, and egg... and maybe a side of eggrolls.
Chef’s Tip: You could always use non-reactive bowl.
Stir all of the marinade ingredients together in a small bowl, making sure that the sugars have completely dissolved.
Chef’s Tip: If you want that distinctive red color to the pork, add a drop or two of red food coloring. The inclusion of omission of this item in no way impacts the taste of the pork. Only its appearance… We eat first with our eyes.
Pour the marinade over the pork, and make sure it is completely coated.
Squeeze all the air out of the Ziploc bag, or cover the bowl.
Place in the refrigerator for 6 to 24 hours.
Chef's Note: Allow the marinade and the pork to get to know each other for 6 to 24 hours. I've found if I allow the pork to marinate over 24 hours, it begins to overpower the pork.
Chef’s Tip: Every once in awhile while you’re exploring what’s in the fridge, give the pork a turn in the bowl, or give the Ziploc bag a squeeze.
Remove the pork from the refrigerator, and discard the excess marinade.
Optional: If you want the tenderloin to be more round than oval. Then use some twine to truss up the pork.
Use a surgeon's knot to pull it nice and tight.
Place the pork loin on a baking sheet, fitted with a wire rack.
Allow it to rest, for 30 minutes.
While the pork is resting, place a rack in the middle position, and preheat the oven to 375f (190c).
If you have an external temperature probe, insert that into the middle of the tenderloin.
Place in the oven, and keep an eye on the internal temperature of the pork.
SELFIE: Waiting for the pork to come out of the oven.
Remove from the oven when the internal temperature of the pork reaches 160f (71c), about 1 hour.
Allow the pork to rest for 20 minutes before slicing.
Chef’s Note: While the roast is resting, the internal temperature of the roast will rise to 165f (74c). This is called carry-over cooking.
Chef’s Note: Most people overcook items in the oven, because they don’t take into account “carry-over” cooking. Pork loin is a very lean cut of meat. Once it hits 165f (74c), it will begin drying out quickly. By taking it out of the oven at 160f (71c), the carry over cooking will take it up to safe temperatures, and you’ll have a perfectly juicy tenderloin.
If you’re serving this as a main dish, cut it into 1/4 inch (35cm) slices, then toss some Chinese noodles with 1teaspoon each of tamari,and sesame oil. Add the pork and the noodles to a plate and sprinkle with some toasted sesame seeds.
Serving Suggestion: Or, you could slice the pork and place into a nice steaming bowl of noodles and Asian broth (my personal favorite).