
Asian Marinated Pork TenderloinRecipe by Chef Michael Williams Prep time 15 mins Cook time 22 mins Borrowing some flavours from Asia, we end up with a wonderfully flavoured sweet and caramelized roast. Just a little bit of extra work, that is well worth the time! Ingredients 1 whole pork tenderloin ¼ cup molasses Zest of a lemon (optional) 2 tablespoons of lemon juice 2 tablespoons of Tamari soy sauce 2 tablespoons of grape seed oil 1 tablespoon of ginger (minced) 1 tablespoon of shallot (thinly sliced) Pinch of cayenne pepper Directions Remove any excess fat and silver skin from the tenderloin and set aside for now. In a mixing bowl combine molasses, lemon zest and juice, soy sauce, oil, ginger, shallots and cayenne. Give a good stir to evenly distribute everything. Transfer the tenderloin to a storage container and then pour the marinade on top. Make sure to coat the whole tenderloin, turning in the marinade a couple times. Marinate for up to 6 hours. You could cook the roast immediately if you do not have time to marinate and it will turn out great, however a few hours in the marinade makes it that much better. Once you are ready, roast the tenderloin in a preheated 375° F oven (or toaster oven). Cook until the roast reaches your desired doneness. I like my pork tenderloin cooked to medium and that takes about 20 minutes. Allow the roast to rest for at least 6 minutes in a warm place, then slice and serve! Variations Use this marinade for any cut of chicken or beef as well as pork.

Asian Marinated Pork TenderloinRecipe by Chef Michael Williams

Prep time 15 mins
Cook time 22 mins

Borrowing some flavours from Asia, we end up with a wonderfully flavoured sweet and caramelized roast. Just a little bit of extra work, that is well worth the time!

Ingredients

1 whole pork tenderloin
¼ cup molasses
Zest of a lemon (optional)
2 tablespoons of lemon juice
2 tablespoons of Tamari soy sauce
2 tablespoons of grape seed oil
1 tablespoon of ginger (minced)
1 tablespoon of shallot (thinly sliced)
Pinch of cayenne pepper

Directions

Remove any excess fat and silver skin from the tenderloin and set aside for now.
In a mixing bowl combine molasses, lemon zest and juice, soy sauce, oil, ginger, shallots and cayenne. Give a good stir to evenly distribute everything.
Transfer the tenderloin to a storage container and then pour the marinade on top. Make sure to coat the whole tenderloin, turning in the marinade a couple times.
Marinate for up to 6 hours. You could cook the roast immediately if you do not have time to marinate and it will turn out great, however a few hours in the marinade makes it that much better.
Once you are ready, roast the tenderloin in a preheated 375° F oven (or toaster oven). Cook until the roast reaches your desired doneness. I like my pork tenderloin cooked to medium and that takes about 20 minutes.
Allow the roast to rest for at least 6 minutes in a warm place, then slice and serve!

Variations

Use this marinade for any cut of chicken or beef as well as pork.