Saturday, November 15, 2008

Ginger Lemongrass Pork Tenderloin

1 whole pork tenderloin, .85-1 lb.

1 1/2 c. pineapple orange juice
4 green onions, sliced
2 TBS fresh ginger, minced
1 TBS fresh lemongrass, outside removed, chopped
2 TBS fresh cilantro
1/2 tsp dried crushed red pepper
1 TBS turbinado sugar ("Sugar in the Raw")
1 tsp low sodium soy sauce

Place pork tenderloin in medium, non-metal bowl.

Combine all marinade ingredients in bowl of small food processor or blender. Puree until uniform consistency.

Set aside 1/4 of marinade & refrigerate until needed. Spoon remaining marinade evenly over pork, turning to coat. Cover with plastic wrap; refrigerate for 2-8 hours.

Preheat oven to 350. Remove pork from marinade, place on roasting rack in foil lined pan. Cook for 1 hour. Remove pork from oven & let set 2 minutes.

Slice into 8-10 pieces; arrange on serving dish. Spoon reserved marinade over tenderloin pieces.

Serve with Jasmine rice.

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