If you’re looking for the perfect easy no fuss delicious Sunday dinner, look no further than my Asian Pork Tenderloin.
Five minute prep time, one pot cooking, and full of tasty flavor.
I am going to give you multiple cooking methods with the same delicious results!
Like most families my home is no different when it comes to creating Sunday dinner.
Often we can never decide on what to cook and I always pull out my trusty pork tenderloin.
First, I keep my tenderloins on standby in the freezer.
You can coat the tenderloin in my spice rub and wrap tightly in saran wrap then place it inside of a freezer bag and this baby will be ready to roast after defrosting overnight in the refrigerator.
Secondly, in a rush why not turn this into a Crock Pot meal and cook on high for about 4 1/2 hours.
Don’t forget you can thicken the gravy with a little cornstarch if you use the slow cooker method.
Lastly, why not smoke this baby if you own a smoker!
225F for about 3 hours and don’t forget to baste with broth/soy mixture and you’ve created a smokey masterpiece.
Today, I decided on the oven roasted method which is always a big hit with my family.
This is one easy meal and I use leftover roast to create some of the best sandwiches around.
Enjoy!
Ingredients
- 1 4 lb boneless pork loin, with fat left on
- 2 cups chicken broth
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon grated ginger, fresh
- 1 tablespoon creole seasoning
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- extra virgin olive oil.
Instructions
- Mix seasoning blender together and set aside.
- Mix broth, soy sauce, minced garlic and ginger together and set aside.
- Rinse pork tenderloin, pat dry, poke small holes with a knife throughout tenderloin.
- Coat tenderloin with olive oil and rub in well.
- Rub spice blend on tenderloin, massage well.
- Cover tenderloin with foil and marinate in the refrigerator for at least 4 hours up to overnight.
- Preheat oven to 400 degrees.
- Remove tenderloin from refrigerator, pour broth/soy sauce mixture over tenderloin.
- Roast tenderloin uncovered for 1 1/2 hours at 400 degrees or until meat thermometer reaches 150 degrees.
- Baste tenderloin with pan juices every 30 minutes.
- Remove tenderloin from oven, cover with foil and allow to rest about 15 more minutes before carving.
- Serve sliced drizzled with pan juices.
