2. Trim off all the silver skin and sinew from the tenderloin
3. In an elongated ceramic casserole, add all the marinade ingredients. Stir well
4. Place the tenderloins into the ceramic casserole and toss to coat the meat well. Scoop the solid ingredients and place on top of the meat
5. Cover the casserole pot with cling wrap and refrigerate for a minimum of 1 hour. Overnight is very good and will give maximum flavor
6. Preheat the oven to 190 C or 375 F and place the rack into the top third position
8. OPTIONAL but RECOMMENDED: take the pork loin out of the marinade and pat dry on a paper towel. Place a skillet on medium high and add 3 tbsp of grapeseed oil. When the oil is sizzling, put the tenderloins into the oil and brown to a crispy state, rotate until the tenderloin has been browned all the way around. Put the tenderloins back into the casserole with the marinade.
10. Place casserole dish into the preheated oven and roast for about 30 minutes or until a meat thermometer reaches an internal temperature of 68 C or 155 F. The meat should be just slightly pink in the center
11. Remove the tenderloin from oven and plate the tenderloin for 10 minutes, to rest, before slicing
12. Then pour the sauce into a small deep pot and simmer to reduce to the same consistency as liquid honey. This sauce is to be poured over the meat when served
13. Just before serving, cut 13 mm or half inch diagonal slices and pour a teaspoon or so of sauce over the meat
14. Grill on a preheated medium heat BBQ for about 18 minutes, turning occasionally or until a meat thermometer reaches an internal temperature of 68 C or 155 F. The meat should be just slightly pink in the center
15. When the meat is done remove from BBQ, place the meat into a clean casserole, and cover the casserole with an aluminum foil tent
17. Just before serving cut 13 mm or half inch diagonal slices
18. While the meat is on the BBQ, pour the sauce into a small deep pot and simmer to reduce to the same consistency as liquid honey. This sauce is to be poured over the meat when served.
If you do not need both tenderloins, after it has marinated, place the whole second section into a large freezer bag which you have labeled. Store in the freezer until the next time you have a craving for this delicious meat. Remember to take out of the freezer the night before you want to use the meat and let it thaw in the refrigerator to maintain the tenderness of the meat.
You can serve the pork with a Thai green salad or as a wrap with a leaf of Romaine lettuce, or thin slices of jicama. If you are serving wraps, use the sauce either as a sauce on top of the meat or as a dip. Enjoy!
By Angela Wilkes
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