asian oven-roasted “red” pork tenderloin

How To Make asian oven-roasted “red” pork tenderloin

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  Step 1
  Gather your ingredients.
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  Step 2
  Trim any excess fat from the pork loin.
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  Step 3
  Place the pork tenderloin in a large Ziploc bag.
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  Step 4
  Chef’s Tip: You could always use non-reactive bowl.
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  Step 5
  Stir all of the marinade ingredients together in a small bowl, making sure that the sugars have completely dissolved.
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  Step 6
  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.
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  Step 7
  Pour the marinade over the pork, and make sure it is completely coated.
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  Step 8
  Squeeze all the air out of the Ziploc bag, or cover the bowl.
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  Step 9
  Place in the refrigerator for 6 to 24 hours.
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  Step 10
  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.
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  Step 11
  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.
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  Step 12
  Remove the pork from the refrigerator, and discard the excess marinade.
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  Step 13
  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.
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  Step 14
  Place the pork loin on a baking sheet, fitted with a wire rack.
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  Step 15
  Allow it to rest, for 30 minutes.
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  Step 16
  While the pork is resting, place a rack in the middle position, and preheat the oven to 375f (190c).
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  Step 17
  If you have an external temperature probe, insert that into the middle of the tenderloin.
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  Step 18
  Place in the oven, and keep an eye on the internal temperature of the pork.
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  Step 19
  SELFIE: Waiting for the pork to come out of the oven.
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  Step 20
  Remove from the oven when the internal temperature of the pork reaches 160f (71c), about 1 hour.
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  Step 21
  Allow the pork to rest for 20 minutes before slicing.
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  Step 22
  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.
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  Step 23
  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.
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  Step 24
  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.
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  Step 25
  Serving Suggestion: Or, you could slice the pork and place into a nice steaming bowl of noodles and Asian broth (my personal favorite).
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  Step 26
  Keep the faith, and keep cooking.
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