47 lines
2.7 KiB
Markdown
47 lines
2.7 KiB
Markdown
---
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title: Pork Tenderloin with Honey Garlic Sauce
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description:
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published: 1
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date: 2021-10-30T21:07:45.276Z
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tags:
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editor: markdown
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dateCreated: 2021-10-30T21:07:45.276Z
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---
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# Ingredients
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- 2 pork tenderloin (pork fillet), 500g/1lb each (Note 1)
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- 1 1/2 tbsp olive oil (or butter)
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- garlic cloves , very finely chopped
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## PORK TENDERLOIN RUB:
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- 1/2 tsp garlic powder
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- 1/2 tsp paprika
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- 1/2 tsp salt
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- 1/2 tsp black pepper
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## HONEY GARLIC SAUCE:
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- 3 tbsp cider vinegar (Note 2)
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- 1 1/2 tbsp soy sauce, light or all purpose (Note 2)
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- 1/2 cup honey (or maple syrup)
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# Directions
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1. Preheat oven to 180C/350F.
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2. Mix Sauce ingredients together.
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3. Mix Rub ingredients then sprinkle over the pork.
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4. Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
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5. When pork is almost seared, push to the side, add garlic and cook until golden.
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6. Pour sauce in. Turn pork once, then immediately transfer to the oven.
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7. Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
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8. Remove pork onto plate, cover loosely with foil and rest 5 minutes.
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9. Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
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10. Remove from stove, put pork in and turn to coat in sauce.
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11. Cut pork into thick slices and serve with sauce!
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## Recipe Notes:
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1. Pork tenderloin preparation (also called pork fillet) - if you see a thin transparent skin on it (that's called the silver skin) it is best to trim that off before cooking (but not a major deal if you don't). Some butchers do, some don't. Trimming excess fat is optional.
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*Note: Tenderloin is not the same as pork loin. Tenderloin is long and thin, loin is fatter. For loin, try this Slow Cooker Honey Butter Pork Loin recipe.*
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2. Subs:
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- Cider vinegar - white wine vinegar, rice vinegar or champagne vinegar. OR 2 tbsp normal white vinegar.
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- Soy Sauce - Use light or all purpose. Do not use dark soy sauce or sweet soy sauce.
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3. Ovenproof skillet - if you don't have one, just transfer pork to tray to bake. Once baked, pour any juices on the tray into the skillet to make the sauce.
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4. Internal Temperature of Cooked Pork (using a meat thermometer inserted into the middle of the thickest part)
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* For no pink (pictured), take it out of the oven when the internal temperature of the pork is 155F/68C - around 16 to 18 minutes. After 5 minutes rest, it will be 160F/70C which is just cooked beyond pink (ie optimum juiciness without pinkness).
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* For a slight blush of pink, take it out of the oven when the internal temperature of the pork is 150F/65C - takes 13 minutes. After 5 minute rest, it will be 155F/68C (which is just pink, as juicy as pork tenderloin can be). |