I like to serve this with roasted sweet potatoes and gingered stir-fry vegetables [your choice of vegetables]. This tenderloin is so tender and tasty with sticky goodness!
1 to 1 1/2 pound centre-cut pork tenderloin
4 tablespoons of honey
3 tablespoons of low sodium soy sauce
1 tablespoon of minced fresh ginger
3 garlic cloves minced (about 2 tablespoons)
1/4 teaspoon of chili flakes
1/4 teaspoon of freshly ground black pepper
METHOD:
Make marinade by mixing honey, soy sauce, ginger, garlic, chili and black pepper. Pour over entire tenderloin and marinate for at least 1 hour in the refridgerator.
Roast in a preheated 375F oven for approximately 40 minutes. Baste half-way through. If the sauce begins to dry up too much, just add a splash of water.
Roast until the internal temperature reaches 160F. Let rest for 10 minutes covered loosely with foil. Scoop up and slather all of the gooey sauce over the tenderloin. Slice and serve.
TIPS:
1. If you are hoping for leftovers, I would double, even triple the above recipe.
2. The longer that you marinate the meat, the more tasty it will be.
3. Always pat dry the meat before slathering on the marinade so that it sticks and does not run off.
4. Let meat stand at room temperature for about 20 minutes before placing in hot oven. It will cook quicker and will be more moist.
5. Cook pork until internal temperature registers 160 F. 6. I prefer to mince the ginger and garlic together in a mini food chopper. Approximately one inch-long knob of fresh ginger equals a tablespoon minced.
