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16 November 2006 @ 04:01 am
Chinese-style roast pork tenderloin with chutney-garlic sauce  
I keep saying to myself, "I should try to remember to post to Monkey Kitchen. There's so much good food to share." And here I've finally remembered. About time, I think.

This is my favorite way to treat a pork tenderloin, and it's become known as one of my signature dishes.

1 1/2 pounds pork tenderloin
1/3 cup soy sauce
2 tablespoons medium-dry Sherry
2 tablespoons ketchup
1 tablespoon light brown sugar
2 tablespoons fresh lemon juice
3 garlic cloves, minced
2 tablespoons minced peeled fresh gingerroot
For the sauce
3 garlic cloves, minced
6 tablespoons soy sauce
2 tablespoons red wine vinegar
1/2 cup bottled mango chutney, such as Cross and Blackwell Major Grey's
2 tablespoons honey
1 teaspoon Oriental (toasted) sesame oil

steamed rice as an accompaniment

In a small, deep dish just large enough to hold the pork, combine the soy sauce, the Sherry, the ketchup, the brown sugar, the lemon juice, the garlic, the gingerroot, and pepper to taste. Add the pork, turning to coat it thoroughly, and let it marinate, covered and chilled, three hours to overnight.

Make the sauce just before cooking the pork: In a small saucepan, combine the garlic, the soy sauce, and the vinegar, and bring the mixture to a boil. Simmer for 3 minutes. Stir in the chutney, the honey, the oil, and 1/4 cup water and bring the mixture to a boil, stirring. Cover and set aside.

Arrange the pork on a rack in a roasting pan, reserving the marinade in a small bowl. Add 1/2 inch hot water to the pan, and roast the pork in a preheated 350 degree F. oven, basting it occasionally only during the first hour with the reserved marinade, for 1 hour and 15 minutes, or until a meat thermometer registers 155 degrees F. for meat that is just cooked through but still juicy. Transfer the pork to a cutting board and let it stand for 5 minutes.

Carve the pork diagonally into thin slices. Arrange the slices on a heated platter and spoon the sauce over. Serve with steamed rice. Serves about four to six. Or maybe two if they get addicted enough. I watched it happen once.
 
 
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mothninjamothninja on November 16th, 2006 04:55 pm (UTC)
That sounds delicious Christophine, thank you so much for sharing! Am going to try making that over the weekend, I think.