First off, let me apologize for the lack of posts in the past week. I’ve had some distractions arrive which prevented me from focusing on my blog. I promise to get back on track! I’m going to review my next “must have” kitchen gadget as well as provide one of my go to pork tenderloin recipes. I think you’ll really like this one!
Kitchen tongs – where would I be without you? I use my tongs all of the time – in many cases I prefer using them over a spatula. They really allow you to get a better grip on your food than a traditional spatula and are much better for transferring food between pans, plates, etc. You must get some if you don’t own them already! I really like the Stainless-Steel Locking Tongs from OXO.
There are countless recipes that require the use of tongs so I’m going to share my tried and true pork tenderloin recipe that is easy enough for a quick evening dinner but yummy enough to serve to guests. This recipe uses hoisin sauce which is used heavily in Chinese cooking. It’s kind of what BBQ sauce is to American cooking. Hoisin is a soybean based sauce that also contains some other spices, garlic and sometimes sugar. The result is both a sweet and salty sauce. You can pretty much find this at any grocery store now in the Asian or international foods section. Oh, I forgot to take a picture of my pork tenderloin dinner last week so you’ll have to use your imagination with this one. Enjoy!
Asian Inspired Pork Tenderloin (based on a Cooking Light recipe)
- 2 tblsps sliced green onions
- 2 tblsps hoisin sauce
- 2 tblsps low-sodium soy sauce
- 2 tblsps honey (I like using wildflower honey)
- 1 tblsp hot water
- 2 garlic cloves, minced
- 1 pork tenderloin, trimmed (I use one that is roughly 1 lb.)
- 1/4 tsp salt
- Cooking spray
- 1/2 tsp sesame seeds
Preheat oven to 400 degrees
Combine first six ingredients (through garlic) in a small bowl. Pour 2/3 of mixture into resealable plastic bag, reserving remaining marinade. Using your tongs, add pork tenderloin to bag, seal and marinate in fridge for 30 minutes, turning bag occasionally.
Heat large ovenproof skillet covered with cooking spray over medium high heat. Remove pork from bag (another opportunity to use your tongs!) and discard marinade. Sprinkle pork with salt and add to skillet. Brown on all sides – approximately 2 minutes. Brush 1 tblsp of reserved marinade on pork and sprinkle with sesame seeds. Place skillet in oven and cook for 20 minutes (until pork registers 160 on meat thermometer).
Place pork on platter and let rest for 5 minutes. Cut pork in thin slices and drizzle with remaining marinade. Serve with roasted potatoes and salad for a simple and delicious meal.