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Spicy Asian Pork Tenderloin

5 star rating
 

Submitted by: Kristina, "The Budget Diva"

 

Photo by: Kristina, "The Budget Diva"

Port tenderloin is marinated in a hoisin sauce-mirin mixture with seasonings, grilled, sliced and served with mashed pear and potatoes, and grilled bok choy.
 

Ingredients

  • Pork and Marinade:
  • 1 1/4 to 1 1/2 pounds pork tenderloin
  • 1/4 cup mirin (rice wine)
  • 4 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 1/2 teaspoon Chinese 5-spice powder
  • 1/4 teaspoon hot Chinese mustard
  • 1 clove garlic, minced or crushed
  • ... ... ... ...
  • Pear and Caraway Mashed Potatoes:
  • 1 1/2 pounds russet potatoes, peeled and cubed
  • 2 tablespoons butter
  • 1 medium pear or pear apple, peeled, cored and cubed
  • 1/3 cup sliced green onion, with some green tops
  • 1 teaspoon caraway seed
  • 1 tablespoon milk, or as needed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • ... ... ... ...
  • Other:
  • 2 baby bok choy, halved lengthwise and kept intact
  • Olive oil for brushing
  • Salt and pepper, to taste

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Method

Pork: Place tenderloin in a nonreactive dish. Combine marinade ingredients in a small bowl and whisk to combine. Pour 1/4 cup of the marinade over pork and turn to coat. Set aside to marinate while preparing remaining dish. Place remaining marinade mixture in a small saucepan and set aside. Potatoes: Place potatoes in a medium saucepan with enough water to cover. Bring to a boil and cook just until tender, about 12 minutes; drain and set aside. While potatoes are cooking, melt butter in a medium skillet. Add pear, green onion and caraway seed to pan; saute until mixture is softened, 5-7 minutes. Place drained potatoes, pear mixture with all its liquid, the milk, salt and pepper in the bowl of a food processor. Pulse until mixture is just smooth, adding a little more milk if needed, until of desired consistency. Return mixture to saucepan, then cover and keep warm. To grill pork and bok choy, prepare grill for medium-high heat. Remove pork from marinade and grill 6-7 minutes per side, depending on thickness of pork, and basting with any marinade in dish. When done, place pork on a work surface and let rest 5 minutes. While pork is resting, brush halved bok choy with oil and sprinkle with salt and pepper. Grill on both sides until just wilted and lightly browned, 1 1/2 minutes per side. To serve, place a dollop of mashed potatoes on each of 4 serving plates, with pieces of bok choy. Slice pork and place on dish. Heat the reserved marinade and drizzle over pork slices.

 

Notes:

 

Number of Servings: 4

 

Submitted by: Kristina, "The Budget Diva" ()

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