Maple-Glazed Chinese Pork Tenderloin

Pork tenderloin is a favorite cut in my kitchen! 

Though it's lean, with a little care you can produce the most succulent meat.

With some prep a few days in advance,

we've paired classic Asian ingredients such as soy sauce, ginger, and Chinese five-spice powder
for a meal with major wow factor!

{Tip}

Serve with Sesame & Orange Orzo with a Crisp Asian Slaw (recipes to come!)

Maple-Glazed Chinese Pork Tenderloin

Prep Time: 15 minutes

Cooking Time: 40 minutes

Serves: 6

...

Nutritional Info: 356 calories; 5.89 fat grams

Ingredients

2 lb Pork Tenderloin
1/2 cup Soy Sauce

1/4 cup Chinese Rice Wine Vinegar

1/2 cup Maple Syrup, divided

1/4 tsp Sesame Oil

1/2 tsp Red Pepper Flakes

1/4 tsp Cayenne Pepper

1/2 tsp Chinese Five Spice Powder

1 tbsp Fresh Ginger Root, grated

5 Garlic Cloves, minced and smashed

1/4 cup Red Onion, finely diced

1 large Carrot, finely diced

1/4 cup Green Onions, sliced (include the green & white parts)

1/4 cup Cilantro, chopped

1 tsp Sesame Seeds, toasted

Directions

{Note}

Prep the pork tenderloin two days prior to serving to allow the pork to properly marinate.

Remove the silver skin and any excess fat from the tenderloin. Place in a large zip-lock bag and set aside.

In a medium-sized bowl,

whisk the soy, vinegar, oil, and 1/4 of a cup of syrup (reserve the remaining 1/4 cup for later),

and all the seasonings and veggies.  Mix well, pour over the tenderloin, and refrigerate.

After two days, remove the tenderloin, reserving the marinade, and drizzle with the remaining syrup. If the weather's nice, bar-b-que, if not, sear your tenderloin on all sides and place in a 350 degree oven in a shallow pan until the internal temperature reaches 155 degrees. (Note: Adding a small amount of water to the pan will prevent the sugars from the tenderloin from burning.) Remove your tenderloin and wrap tightly with foil. This will allow the meat to rest and ensures that it will continue to cook bringing the internal temperature up to 160 degrees.

While the meat rests, heat a small saucepan over the medium-high heat and strain the marinade into the pan. Bring to a boil and skim any fat or other impurities from the top. Lower to a simmer and allow to reduce for approximately 6-7 minutes, or until syrupy. Season to taste (i.e. brown sugar or maple syrup for sweetness, cayenne or red chili pepper flakes for heat...), and drizzle over the pork before serving. Toast your sesame seeds and sprinkle as a final garnish with some sprigs of mint or whole cilantro leaves.  Serve additional sauce on the side and...

Enjoy!

{Note}

If you don't have maple syrup, feel free to substitute regular syrup, honey, or even brown sugar.