Even though I’ve always enjoyed cooking I’ve done more cooking and baking in the last few months than ever. I’m sure that it’s no different in most households since this pandemic. We aren’t going out to restaurants and, where we live, there are no delivery places. There is even a facebook web site, maybe several, with names like “crap I’ve cooked during this pandemic.” We all keep looking for new ways to make the same old things. Changing things up a little. And we also need to vary recipes based on what is in our pantry and refrigerator because we are going out for groceries less frequently. I had a very nice pork tenderloin in the freezer and decided that would be dinner. I looked through several recipes and got an idea that I modified based on ingredients I had on hand. It came together pretty quickly and was very tasty. I’ll definitely make this again.
1 T paprika
1 T brown sugar
1 tsp garlic powder
1 tsp onion powder
1 T kosher salt
1/2 cup butter
1 head of garlic minced (about 1/4 cup)
1/2 cup honey
3 T soy sauce
3 T rice vinegar
1 cup broth
1 T cornstarch
Using a paper towel, pat the tenderloin dry. Combine the rub ingredients and sprinkle on both sides of the pork.
Heat 2 T of vegetable oil in a heavy skillet or dutch oven. Sear the tenderloin on all sides and set aside. Preheat the oven to 350.
Turn the heat down to medium and add the butter and garlic to the pan drippings. Cook until the butter melts and the garlic becomes fragrant, about 5 minutes, scrapping up the browned bits in the skillet.
Add the honey, soy sauce, rice vinegar and broth. Bring the sauce to a simmer. Return the pork to the pan.
Cover and roast for 10 minutes. Uncover and continue roasting until the internal temperature reaches 145. Total roast time for me was 20 minutes. Remove from the oven. Set the tenderloins aside and cover with tin foil. Mix the cornstarch with a little water and add to the sauce. Cook over medium heat until the sauce thickens. Return the pork to the sauce. Ladle the sauce over the tenderloins.
While the pork is roasting, get your vegetables ready to stir-fry. Any combination of vegetables work fine. I had pea pods, onion, sweet peppers, summer squash, green beans and mushrooms.
Just before you’re ready to serve, heat a little vegetable oil in a wok or heavy sauce pan until it’s screaming hot and stir-fry the vegetable until they are just tender crisp. Top off with a little toasted sesame oil and soy sauce.
I also served ours with jasmine rice. To plate, scoop rice, vegetables and slices of pork onto the plate and top with the garlic honey sauce.
Our dinner was excellent. And the leftovers were equally tasty.
NOTE: Any combination of vegetables work well for stir fry. Or just serve with a steamed or roasted vegetable of your choice. We also like lots of garlic, but if you’d like less just use a few cloves.