Asian Pork Tenderloin
Moist, tender and incredibly flavorful, this easy and original Asian Pork Tenderloin is definitely one to make soon.
Ingredients
TENDERLOIN
- 1 large pork tenderloin, silver skin removed
- 1 1/2 tsp. ground Himalayan pink salt, or to taste
- 1 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2 tbsp. canola oil tips & tricks
SAUCE
- 1/3 cup low-sodium chicken broth
- 1/3 cup apricot jam see Recipe
- 2 tbsp. honey tips & tricks
- 2 tbsp. miso paste
- 1 tbsp. mirin
- 1 tsp. sambal oelek
- 1/2 tsp. sesame oil tips & tricks
- 1 tbsp. ginger, minced
- 2 large cloves garlic, pressed
- 1 tbsp. nira chives, chopped
Directions
- Preheat oven to 375ºF and generously season pork with salt and pepper.
- In a large ovenproof skillet over high heat, add canola oil and when it starts shimmering, add the seasoned pork; sear on one side until browned.
- Flip it over and transfer to the preheated oven. Cook for 16 to 20 minutes depending on the size or until the internal temperature reaches 140ºF.
- Meanwhile, in a medium bowl, add chicken broth, apricot jam, honey, red miso paste, mirin, sambal oelek, and sesame oil. Whisk the ingredients until well incorporated and the sauce is smooth; set aside.
- When the meat is cooked, transfer to a cutting board, form a tent with a piece of foil and let it rest for 10 minutes.
- Return the skillet on the stove top and using tongs and a paper towel, remove oil leaving about 1 tablespoon of it.
- Add ginger and garlic. Set the heat on medium and sauté for only 1 minute scraping the bottom of the pan to dislodge any brown bits.
- Pour in the apricot sauce, stir to mix and bring the mixture to a simmer. Reduce the heat to low and cook until it thickens, about 5 to 6 minutes, stirring often.
- Add nira chives, stir and spoon the sauce over sliced pork tenderloin. Served with steamed rice and veggies.