Honey-Curry Pork Tenderloin
One of the dishes that I enjoy both cooking and eating is Pork Tenderloin. I forget the exact origin of this recipe but I got it from my mother who started cooking it this way a few years ago.
Marinade, for one good sized loin:
- 2 tsp minced garlic
- 1 tbsp hot curry paste
- 1 tbsp honey
- 4 tbsp soy sauce
- 1/3 cup water
- 2 tsp dried ginger
- splash of olive oil
Combine the marinade in a mixing bowl and then add the loin to the marinade, kneading it so that it is thouroughly coated. Transfer the loin and all of the marinade into a ziplock bag, purge the ziploc bag of air and refrigerate. Plan to let the meat marinade for 8 hours or so, with flipping and kneading the bag once or twice during that time.
Remove the marinaded meat from your fridge about half an hour before you’re ready to cook it to let it get up to room temperature. At this time you’re going to want to set your oven to 375 degrees farenheit and also warm a non-stick pan to medium-high heat. The first thing we’re going to do is sear all sides of the loin for a total of about 5 minutes in your non-stick pan. After the loin is good and seared transfer it to the oven in either a roast pan or your searing pan if it is oven safe. We’re going to let the loin bake for 25 to 30 minutes until it reaches an internal temperature of 145 degrees farenheit and then remove it and cover it with foil. The temperature inside the loin will continue to rise another 5 – 10 degrees while under the foil over the next 5 minutes.
That’s it, you’re now ready to slice, serve and enjoy!