Pork tenderloin is one of the easiest meats I cook with frequently. It comes vacuum-packed and waits patiently for me until the end of my grocery cycle, when I sear it up and bake it up right quick with delicious sauces. I’ve never broiled it, though, so I was intrigued by the recipe for Spicy Pork Tenderloins on page 179 of Another Taste of Aloha, in the Meats section.
I’ve never used the broiler to cook meat through – I thought it was more a finishing technique for steak and and a crispy-browning method for soft cheese. Boy, was I wrong – these pork tenderloins were juicy and delicious, with gorgeous caramelization on the outside. I’m not sure I’ll ever do the stovetop-sear-and-oven-baking-finish again! I did double the broiling time; my electric oven is not too reliable, so I checked the pork’s temperature and broiled it until was was just past medium-rare. Pork is like steak – don’t overcook it!
And the sauce…I am resisting the urge to type “sauce” in all capital letters, it was so good. I wanted to drink it. Instead, I put it on everything I had available: sweet potatoes, green beans, salad greens…and of course, all over the pork. This may be the second cookbook item I prep immediately every time I come home from the grocery store! It made great leftovers too – reheated beautifully, especially since I took the ones for leftovers out of the oven earlier so they’d still be medium (pinkish) or so when reheated. Yum!
A spicy sweet alternative to pork chops.
Spicy Pork Tenderloins
- 1-inch piece fresh ginger, peeled and minced
- 1 hot green chili pepper, minced
- 1/4 teaspoon red pepper flakes, crushed
- 1/3 cup honey
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 1/2 pounds pork tenderloins
Combine ginger, chili pepper, red pepper flakes, honey, soy sauce and sesame oil. Marinate pork in refrigerator for 5 to 6 hours, turning occasionally. Remove from marinade. Broil 6 inches from heat for 3 to 5 minutes on each side, basting frequently with marinade. Slice and serve.
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