I recently realized I was slipping into food dullness, relying on the same old staples and experimenting less. That must stop!
Cooler weather arrived this week; so, this morning, I had a craving for a savory dish. I wanted something simple and easy and decided to use the slow cooker. I had the perfect main character in the freezer – pork tenderloin. I found a pork marinade on the Food Network internet site.
My pork tenderloin was 1.5 pounds. I used almost the same ingredients and amounts as in the below recipe, but I omitted the vegetable oil. I also omitted the orange juice, as there was none in the house. I added a teaspoon or so of lime juice – seemed to fit. I also added a pinch of garlic chips from the Herb Man, a local organic grower.
I put all the ingredients in the slow cooker pot and whisked together. The pork tenderloin was frozen, so I cut it in half and placed it in the slow cooker pot with the marinade. I set the cooker to the low setting and left it for three hours. It was perfectly done. Initial testing results: savory, sweet, tender.
This will be perfect for future sandwiches! Primary flavors are honey, ginger, and rosemary. I will save the marinade and try using it as a base for cooking rice. If you aren’t into sweet flavors, reduce the amount of honey.
Marinated Grilled Pork Tenderloin
- 3 (3/4 to 1 pound) pork tenderloins
- 1/2 cup soy sauce
- 1/2 cup dry sherry
- 1/2 cup honey
- 1/4 cup rice wine vinegar
- 1/4 cup vegetable oil
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons minced fresh rosemary
- 1 tablespoon minced shallots
- 1 teaspoon minced fresh ginger
Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
Preheat an outdoor grill or indoor grill pan.
Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork.