One of my favorite pork recipes. I don’t know where the original recipe came from, but it’s a go to for when we want a nice peice of pork:
3 (3/4 to 1 pound) pork tenderloin
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup honey
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 tablespoons fresh orange juice
1 1/2 tablespoons minced fresh rosemary
1 tablespoon minced shallots
1 teaspoon minced fresh ginger
Trim the fat and silverskin from the tenderloins. Place in a shallow dish large enough to hold without crowding.
Combine soy sauce, sherry, honey, vinegar, oil and orange juice in a medium bowl, whisk til well blended. Stir in rosemary, shallots and ginger, pour over tenderloins. Cover with plastic wrap and marinate at room temperature for 2 hours.
Preheat oven or grill pan.
Remove from marinade and place on grill or pan, turning frequently for about 18 minutes or until the thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow meat to rest for 10 minutes before carving.
Meanwhile, place the marinade in a small saucepan over heat and bring to a simmer. Simmer for about 10 minutes, or until sauce thickens.
Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork.