Ingredients
1 lb pork tenderloin
½ cup low-sodium soy sauce
4 tbsp muscovado sugar
4 tbsp rice vinegar
4 tbsp dry sherry
4 tbsp garlic, minced
1 tbsp fresh ginger, grated
½ tsp chili flakes
spring onions, chopped
toasted sesame seeds
steamed rice
Preparation
Combine all ingredients for the marinade. Mix until fully incorporated & sugar has dissolved.
Combine pork tenderloin with half of the marinade. Ensure pork is fully submerged.
Seal & transfer to a chilled area. Marinate for at least 4 hours, maximum of 6 hours
With the remaining marinade, transfer all to a saucepot. Simmer the sauce until reduced by half & slightly thickened, roughly 15 minutes. Set aside
Preheat both your oven to 400 degrees F & griller. Grease all, including a roasting tray
Drain all but ¼ cup of the marinade & set aside.
Grill your pork tenderloin evenly on all sides, roughly 5 minutes each side. Transfer to a roasting tray.
Roast your pork in the oven until your meat thermometer reads 145 degrees F when measured at its thickest part, roughly 15 minutes
While roasting, glaze the pork often with the reserved marinade. You may also need to turn the meat often for even roasting
Once done, transfer to a cooling rack. Cover with aluminum foil & allow the meat to cool down slightly
Slice according to your preference. Garnish with sesame seeds & spring onions. Serve with the sauce & steamed rice
