Episode 258 - Asian-inspired Marinated Pork Tenderloin Roast скачать в хорошем качестве

Episode 258 - Asian-inspired Marinated Pork Tenderloin Roast

So, I was staring down a pork tenderloin, ready to go Mediterranean with the usual olive oil, lemon, and herbs… but then I pivoted. Let’s go Asian, I thought — bold, savory, spicy. I hit the pantry and gathered up these. Ingredients (for ~1.5 lb pork tenderloin) • ¼ cup dark soy sauce • 3 tablespoons ponzu sauce • 2 tablespoons rice vinegar • 2 tablespoons julienned fresh ginger • 3 large garlic cloves • 2 whole Thai chilies • 1 tablespoon salt I grabbed the blender and threw it all in; the dark soy, ponzu, rice vinegar, fresh ginger, garlic, Thai chilies, and a good hit of salt. Blitzed it all into a punchy marinade. I slipped that trimmed tenderloin into a big plastic bag with the marinade and let it soak up the flavor for a few hours — four is ideal, flipping it every hour to make sure it gets evenly coated. You can go longer, but don’t push it overnight. When it was time to roast, I cranked the oven to 450°F and set the pork on a rack. Ten minutes at that high heat to get things going, then dropped it down to 325°F to finish. I kept an eye on the internal temp — once it hit 135–140°F (about 15 minutes at 325), I pulled it out, tented it loosely with foil, and let it rest for ten minutes. Then came the best part: slicing into that juicy, aromatic roast and serving it up. It’s got heat, umami, and just the right tang — a total flavor bomb.