First, let me apologize that I’ve been on an unintended hiatus for a few days. Sometimes life gets in the way, and cooking just doesn’t fit into the schedule. My waistline is more upset about it than you are, I promise 🙂 But, I’m back in action now, and will be cooking and posting my little heart out!
I only have a few go-to pork tenderloin recipes, and this one has recently been added to that list. It is really easy to make, and tastes great! It pairs nicely with mashed potatoes and sweet corn.
Pork Tenderloin with Spicy Soy Sauce
Modified from Eating Well
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons sugar
- 1 large clove garlic, peeled and finely grated or minced
- 1 tablespoon finely grated fresh ginger
- dash ground red pepper
- 1 tablespoon toasted sesame oil
- 1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions
- Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, red pepper and oil.
- Place pork in a resealable plastic bag. Add the marinade and seal the bag, squeezing air out. Turn the bag to coat the medallions. Refrigerate for 2 hours, turning the bag once to redistribute the marinade.
- Pour contents of bag into a skillet and cook over medium-high heat 3-5 minutes per side until cooked through.