This easy marinated pork can be either grilled or roasted in the oven making it a versatile year round dish. Grilling on is my preference. It imparts a subtle smokey complexity.
I like to serve as hot with stir fried vegetables and noodles or rice. It is also excellent cold and sliced thin for sandwiches and wraps, or incorporated in dishes such as pork fried rice.
2 - 2 1/2 pounds pork tenderloin
1/3 Cup Soy Sauce
1/4 Cup Sesame Oil
1/3 Cup Brown Sugar, packed
2 Tablespoons Worchestershire Sauce
1 Large Lemon, juiced
4 Cloves Garlic, crushed
2 Tablespoons Ginger Root, grated
1 Tablespoon Dry Mustard
- Place pork tenderloin in a shallow dish.
- In a small bowl, combine all other ingredients. Pour over pork, turning to coat.
- Cover and refrigerate. Marinate for at least 8 hours or overnight.
- Remove pork from marinade. Discard marinade.
- Preheat oven or grill to 450 degrees.
- If using the oven, place pork in a foil lined oven safe dish. This will help with clean up when the marinade carmelizes during cooking. If grilling, pork will be placed directly on the grill grates.
- Cook for 25 minutes, or until meat thermometer reaches 160 degrees. If grilling, turn roast 1/2 way through cooking time to insure consistent cooking and browning.
- Let pork rest for 10 minutes before carving to seal in juices.