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Soy-Marinated Pork Tenderloin




Source of Recipe


Internet


List of Ingredients




¼ cup peeled, chopped fresh ginger
¼ cup chopped fresh cilantro
¼ cup chopped fresh basil
½ cup sake
½ cup soy sauce
2 1½-lb. pork tenderloins
cooking oil or nonstick cooking spray
1 cup shiitake mushrooms, sliced
¼ cup sliced green onions
1 Tbsp. olive oil
1 cup whipping cream
½ cup chicken stock or broth
Freshly ground black pepper



Recipe



For marinade, in a blender container, combine ginger, cilantro, basil, sake, and soy sauce. Cover; blend until nearly smooth.

Place tenderloins in a large resealable plastic bag set in a large, deep bowl. Pour marinade over meat; seal bag. Marinate in the refrigerator for 4 to 6 hours. Lightly coat the bottom of a roasting pan with cooking oil or nonstick spray. Drain the pork tenderloins, reserving ½ cup of the marinade. Place pork in prepared pan. Roast in a 350° oven 45 to 50 minutes or until the internal temperature reaches 160°.

Meanwhile, for shiitake cream, in a large skillet cook the mushrooms and green onions in hot olive oil until the mushrooms are tender, about 2 minutes. Add reserved marinade, cream, and chicken stock or broth. Bring to boiling; reduce heat. Boil gently, uncovered, 15 minutes or until sauce has thickened and is reduced to 1 and 1/3 cups. Season with black pepper; keep warm. To serve, thinly slice pork and spoon shiitake cream over. Makes 8 servings.