HONEY-MUSTARD GLAZED PORK TENDERLOIN
Source of Recipe
Adapted from Ming Tsai
List of Ingredients
1/2 cup soy sauce
2 T. garlic, minced
1 T. garlic, minced
4 scallions, sliced
1/2 cup honey
2 T. Dijon mustard
1/2 cup red wine
1/4 cup canola oil
4 pork tenderloins, silver skinned removed
Recipe
In a bowl, mix together the soy sauce,
garlic, ginger, scallions, honey, Dijon,
wine and oil. Toss with pork to coat well
and let marinate for at least 4 hours,
refrigerated.
Preheat oven to 400 F. Pull the pork out of
the marinade. Place marinade in a small
saucepan and bring to a boil and reduce by
25 to 30 percent.
In a large, hot (stainless) pan coated
lightly with oil, pan sear the pork until
brown on all sides, about 10 to 12 minutes
total. Glaze the pork every 3 to 4 minutes
with the reduced glaze. Finish cooking the
pork in the oven in a 400F oven.
Note: Ming's recipe didn't say anything
about putting the pork in the oven. But at
12 minutes (and beautifully glazed) the
tenderloins were not done. So we finished
them off in the oven and they were terrific!
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