Friday, January 21, 2011

Jalapeno-Honey Pork Tenderloin

Sadly, I have no visual aids showing the finished product, and you can thank Harps & Coop for that omission.  Well, that and the fact that I was making our dinner, trying to feed two kids two different meals, and get a duplicate dinner packed up and out the door for some friends down the road.  How many hands do I have?  Yep, still only the two I started out with twenty-five (okay, thirty...) years ago.  ;)  You will just have to take my word on the deliciousness of this entree.  Mmmm, mmm, good!

The marinade.  If only smell-a-vision were a real thing!

Jalapeno-Honey Pork Tenderloin

You will need:
2 12-oz pork tenderloins
1/3 C honey
3TBSP light soy sauce
1 TBSP sesame oil
2 fresh jalapeno peppers, seeded and finely chopped
1 TBSP fresh grated ginger
1/4 to 1/2 tsp crushed red pepper

Now get to work:
Trim the fat from the meat.  Place meat in a resealable plastic bag and set aside.  For marinade, in a small bowl, combine honey, soy sauce, sesame oil, chopped jalapenos, ginger and crushed red pepper.  Pour marinade over meat.  Seal bag; turn to coat meat.  Marinate in the refrigerator for 12-24 hours, turning bag occasionally.

Drain meat, reserving marinade.  Place meat on a rack in roasting pan.  Roast in a 425 degree oven for 25 to 35 minutes or until juices run clear (internal temp of 160 degree F), brushing once with reserved marinade after 10 minutes of roasting.  Discard any remaining marinade.  Remove from oven; cover with foil.  Let stand 10 minutes before slicing.

Couscous or quinoa would make a great match for this dish.  Or if you are like my mother, you'll pair it (and by "it" I mean everything) with rice.  Garnish with a sprig of cilantro if desired.


In case you care:
205 cal, 5 g total fat (1 g sat. fat), 330 mg sodium, 16 g carb, 0 g fiber, 23 g protein.

1 comment:

  1. Sounds delish!!! It's on the Ferguson menu for the month of February! Thanks JP!