With all this pig on the brain (it is the year of the pig (oink oink!) and the other day was national pig day), I figured today's Sunday dinner could be a nice slow roasted pork tenderloin. I really enjoy a good tenderloin - although I must admit, the size and shape of them are sort of odd and creep me out if I think too hard about it - I know it's unappetizing to think this, but don't they sort of look like large slimy slugs... Anyways, I try not to think about it for too long because they can be super tasty. The best part about a pork tenderloin is that it is pretty simple to do. As long as you don't overcook it (here's where a reliable oven thermometer comes in handy), it can be nice and juicy and delicious. Since we're still within the 15 days of Chinese New Year I thought I'd give this recipe for an Asian Honey Glazed Pork Tenderloin a try. To check out the recipe,

Pork Tenderloin with Asian Honey Glaze
From Gilded Fork via Park Place Restaurant

3 medium-sized pork tenderloins (about 3 lbs)
6 cups chicken stock
3 cups rice wine vinegar
3 cups honey
1/2 cup soy sauce
1 tsp Thai chili paste

Heat oven to 375º F.

Mix ingredients thoroughly in a large bowl and add to a deep baking pan. Submerge tenderloins and cook until very tender, until they reach 160º F. Remove from oven and set tenderloins aside, covered with foil in a warm place.

Strain the liquid through a mesh sieve into a wide pot. Cook on a very low flame until reduced to a thick syrup, about 25-30 minutes.


Preheat broiler or grill.

Coat tenderloins with glaze and place under broiler or on grill for about 4 minutes on each side, or until internal temperature is 170º F. Remove from heat and tent with foil for 10 minutes before serving.