More excuses as to why I haven’t posted a recipe recently. This time it’s because I’ve been busy touring Japan! D and I landed in Osaka (after our 14 hour direct flight from JFK) on September 16th at 6pm. The flight flew by in a flash. Dinner, lunch, a movie, 10 hours of Nyquil induced sleep and we were in a foreign land. We wrote about our first night in Japan on the travel blog so if interested check out the details there.
In the full two days we’ve had here we’ve explored Osaka and Nara and are currently in Kyoto waiting for our 71 year old sky diving enthusiast couchsurfer to take us on a tour of the city. Did I say 71 year old sky diving enthusiast? Yep, as it turns out both me and him skydived over Lake Taupo in New Zealand in 2009. Small world right?
As for Japan itself. It is a fascinating place. The architecture just blows me away and the food just tickles my taste buds. It is great to finally try some authentic Japanese food outside of sushi. After years of eating at Japanese restaurants abroad I realize I never tried any of the tasty Japanese delicacies outside of the standard maki rolls. In the last few days we’ve tried; dumplings, gyoza, katsudon, ramen noodle soups, okonomiyaki, takoyaki, pacific saury, silken tofu, home made miso soup, capelin, and the list goes on.
And so with the theme of Asian food, today I share with you a recipe for Asian marinated pork tenderloin. I randomly came up with the ingredient combination for the marinade and wasn’t sure how the pork would turn out but I was pleasantly surprised. It was super tender and delicious.
- ⅓ cup soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon Worcestershire sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon chili garlic sauce
- 1 tablespoon minced ginger
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic (4 cloves)
- 1.5 pound pork tenderloin
- 4 green onions, thinly sliced
- Combine all ingredients in a large bowl except for the pork.
- In a large ziplock bag combine pork and marinade. Shake to coat. Refrigerate overnight.
- Preheat oven to 400 degrees and place pork tenderloin on a baking tray. Pour 1-2 tablespoons over the pork.
- Bake for 1 hour, turning over every 20 minutes and pouring 1 tablespoon of the marinade over the pork.
- Heat remaining marinade in a saucepan, bring to a boil and reduce heat. Cook until slightly thickened.
- Once pork is cooked, remove from oven, cover and let it rest for 10 minutes before thinly slicing.
- Serve with remaining marinade and sliced green onions.