Super Simple Asian Pork Tenderloin

This is a sure fire hit!

You can throw it together in minutes. You can't goof it up. It looks and tastes so good folks will think you're some kind of fancy chef.

Now, I'm usually a very precise cook. I measure, measure, measure.

Not with this. I just dump and stir and you can, too.

Ingredients:
1-2 pork tenderloins (Make sure it's not already flavored. I try to find one that hasn't been injected with water or salt)
low salt soy sauce
fresh ginger root
honey
olive oil (not extra virgin if possible)
half a lemon

Preparation:

Pour some soy sauce in a shallow pan. You only need enough to come 1/3 -1/2 of the way up the pork tenderloins.

This is fresh ginger root. I love it. Break off one of the large arms.

Then peel it like so...

Then just slice that part of the ginger root. Your don't have to be exact with the size of the slices because...

...you're just going to drop them into the soy sauce to infuse it with ginger flavor. If you're really ambitious, you could grate the ginger into the soy sauce for a deeper ginger flavor.

Put a couple of squirts of honey in the soy sauce.
Again, you don't have to be exact. But, if I had to guess....not more than a Tablespoon.

Pour in some olive oil. Maybe about as much as the honey. Just enough to help it blend and stay coated on the meat.

Slice a lemon.

Squeeze half of it in the soy sauce mixture. You can use a juicer or rasp if you like. I just give it a good squeeze. I don't worry about the seeds.

Whisk it all together. I think that shot looks cool. I think I'll call it "Ingredients in Motion."

Plop that pork right in there. Cover with foil.

If you're going to marinade the pork for longer than half an hour put it in the refrigerator. Otherwise room temp is okay.

Flip the tenderloin a couple of times so it marinades evenly.

If you have time to marinade it for an hour, awesome, it will be very flavorful. It not, don't worry. The meat is very tender as is and it doesn't take long for it to absorb the nice flavors of this marinade.

Place the pork in a roasting pan that is long enough for the tenderloin to be stretched out.

Put a little of the marinade in the bottom of the pan. Discard the rest.

Roast at 350 degrees for 25 to 30 minutes. Test with meat thermometer in thickest part of tenderloin. Temp should read 150 to 160 degrees F.

After you take it out of the oven, cover with foil and let it sit for a few minutes.

Carve in this slices like so...

It should be almost "melt in your mouth" tender.

We often have it with rice and fresh green beans.