Monday, October 15, 2012

Asian Pork

 Nick decided to make dinner the other night, he chose a recipe out of the cookbook I bought him, CookWise, that explains the chemistry involved with cooking and the hows and whys about cooking. This recipe was very delicious and he cooked it perfectly. 

1/4 cup soy sauce
1/4 cup hoisin sauce
2 Tbsp vegetable or peanut oil
3 Tbsp sugar
1 pork loin, about 1 pound. 
nonstick cooking spray
1/2 cup water
4 Tbsp butter
6 scallions, green parts included, sliced into thin rings for garnish

1. In a freezer type ziplock plastic bag, mix soy, hoisin, oil, and sugar. Add the pork tenderloin and marinate for at least an hour  and up to overnight in the refrigerator.
2. Preheat the oven to 500 degrees F. 
3. Line a small roasting pan with foil, spray roasting rack with cooking spray. Remove tenderloin from bag and set the remaining marinade aside. Place the tenderloin on the rack and roast for 8 to 10 minutes. Turn the tenderloin over and then roast for another 8 to 10 minutes. Check the temperature in the thickest portion, it should be above 148 degrees F. Let tenderloin rest outside of the oven for at least 8 minutes.
4. Pour the marinade into a small saucepan, add water, and bring to a boil over low heat. Boil gently for several minutes, then add the butter and bring back to a boil. 
5. Slice the tenderloin thinly and plate, pour hot marinade sauce over slices and garnish with green onions. Enjoy!

Recipe adapted from CookWise by Shirley Corriher

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