soy sauce – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Fri, 05 Jun 2020 09:45:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32&ssl=1 soy sauce – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 Honey-Glazed Pork Tenderloin https://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/ https://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/#respond Fri, 05 Jun 2020 09:45:07 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2709 The Honey-Glaze is marvelous on baked or grilled chicken, grilled double-cut pork loin chops or baby back ribs.

Honey-Glazed Pork Tenderloin with Ethiopian Ginger Rice & steamed asparagus

Honey-Glazed Pork Tenderloin
Ethiopian Ginger Rice pairs beautifully with the Honey-Glazed Pork Tenderloin.
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Rinse and pat dry pork tenderloin.
  3. Tuck and fold the flap onto itself, (the narrowest end of the tenderloin) securing it with kitchen twine.
  4. And continue trussing every two inches, with a total of 5 ties, making the tenderloin even in width.
  5. Rub to generously coat pork tenderloin with 1 tbsp olive oil, season with 1/2 tsp kosher salt. Set aside.
  6. In a small bowl, combine honey, soy sauce, grated garlic & shallots, (or granulated onion) and black pepper. Mix well, set aside.
  7. In a oven-safe skillet, over MED-HIGH heat, heat remaining 2 tbsp olive oil until it slightly smokes.
  8. Add pork tenderloin to skillet, gently rotating it with tongs, lightly browning all sides (about 3 mins total).
  9. Transfer skillet to preheated 350 degree oven, with a pastry brush, brush tenderloin generously with half of the prepared honey glaze and roast 10 minutes. Brush on remaining glaze, roast 5 minutes, repeat brushing tenderloin with glaze from the pan, roasting for 5 minutes between brushings for a total of 20 minutes.
  10. Remove from oven, transfer pork tenderloin to a plate, cover with aluminum foil, and allow to rest for 6 minutes.
  11. Meanwhile, carefully transfer skillet to the stove, add 1/4 cup water, scraping bottom of skillet to lift any caramelized glaze, reduce glaze for 3 minutes to thicken.
  12. Slice Honey-Glazed Pork Tenderloin at an angle into 1/2 inch slices.
  13. Serve honey glaze on the side. Serves 4.
]]> https://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/feed/ 0 2709 Fig-Balsamic Glazed Pork Tenderloin https://aubreyabouttown.com/recipe/fig-balsamic-glazed-pork-tenderloin/ https://aubreyabouttown.com/recipe/fig-balsamic-glazed-pork-tenderloin/#respond Thu, 07 May 2020 04:05:18 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1779

Fig-Balsamic Glazed Pork Tenderloin
McQuade’s Celtic ‘Fig ‘n Ginger’ Chutney add that rich & sweetness to this decadent meat.
Servings4-6 people
Prep Time10 mins.
Cook Time30 mins:
Ingredients
Marinade Paste
Fig Glaze
Instructions
  1. Rinse and pat-dry Pork Tenderloins. Pre-heat oven to 400 degrees. Line baking sheet with aluminum foil, fitted with a wire rack.
Marinade Paste
  1. Prepare Marinade Paste: In a small bowl, combine Marinade Paste ingredients, mix to a paste.
  2. Rub Pork Tenderloins with prepared Marinade Paste, wrap in plastic wrap, marinade refrigerated 1 hour.
Fig Glaze
  1. In the pitcher of a blender or bowl of a food processor, process Fig Glaze Ingredients - blend until smooth.
  2. Add glaze mixture to a small saucepan, bring to a simmer. Simmer on medium-heat until reduced by half (about 10 minutes), set aside, let cool to room temperature, stir in 1/2 cup Honey.
  3. Roast Pork Tenderloins: Remove Pork Tenderloins from plastic wrap, place on wire rack, and roast in 400 degrees over for 8 minutes.
  4. Remove from oven and spoon or brush half the Glaze over tenderloins, return to oven and roast 10 minutes. Repeat Marinade with the other side, roast 10 minutes.
  5. Remove from oven, cover with foil, and allow to rest 10 minutes. Slice at an angle into 1/4-inch medallions, serve with Lebanese Rice Pilaf.
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