Roasted Honey Soy Ginger Pork Tenderloin

We received a number of cookbooks for our wedding, and one of our favorites so far has been an asian cookbook from Williams Sonoma's Food Made Fast series. It breaks down meals based on preparation times of 15-, 30-, and 45-minute increments, and doesn't use too many exotic ingredients.

I should note that I significantly changed the recipe from what's in the book for a number of reasons: 1) we didn't have a number of required ingredients in the house, and 2) I didn't want to dirty up a blender. I did find the original recipe online here, so take a gander if you'd like to see more specifically what I changed.

Adapted from Williams Sonoma Food Made Fast: Asian

Ingredients:

• 1 Tbsp. grated fresh ginger
• 1 tsp. garlic powder
• 2 Tbsp. low-sodium teriyaki sauce
• 1 Tbsp. rice wine vinegar
• 1 Tbsp. ketchup
• 3 Tbsp. honey
• 1 Tbsp. vegetable oil
• 2 lb. pork tenderloin

Directions:

• Combine all ingredients except the pork tenderloin in a small bowl. Reserve ~1/4 of the marinade for a sauce (to be drizzled over the roasted pork).
• Trim the pork of all fat and silverskin, then place in a baking dish. Pour the marinade on top of the pork and refrigerate for at least 1 hour and up to 24 hours. Turn the pork every so often in the marinade.
• Fifteen minutes prior to roasting, remove the pork from the fridge and place it in a roasting pan with a rack (reserve the marinade). Preheat the oven to 400 degrees.
• Roast the pork for 20 minutes, then glaze with the reserved marinade (not the marinade to be used for the sauce!) and roast for an additional 10-15 minutes. When the internal temperature measures ~145 degrees, remove the pork from the oven and cover it with aluminum foil. Let the pork rest for 10 minutes prior to serving.
• Slice the tenderloin on the diagonal (presentation is key, even when it's a weeknight dinner!) and drizzle the reserved sauce (this would be the ~1/4 c. that you reserved prior to marinating the pork) over the slices.

I served this with our latest favorite side dish: roasted broccoli. Drizzle with olive oil and a liberal amount of salt and pepper and stick it in the oven while the pork is resting.

Verdict:
I don't blog things that turn out poorly, but this really was great. We are partial to Asian food, so the soy-ginger-honey glaze was perfect, and pork is a great vehicle for bold flavor profiles like this one. The time and temperature for roasting was spot on, ensuring a moist yet done tenderloin (undercooked pork makes me queasy, which is strange, considering I love steak tartare), so this will be the method I use in the future.