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Pork Tenderloin with Spicy Soy Glaze

August 14, 2009
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Photo Courtesy of:

Photo Courtesy of:

Recently, I was cooking dinner at a cottage for a group of guests that included a sommelier and the husband of a chef (talk about pressure!) so the Natalie Maclean site was my first stop in planning a menu.  I decided to go with the Pork Tenderloin w/ Spicy Soy Glaze….since I love anything spicy and Asian inspired.  I served this with my vietnamese chicken coleslaw salad and coconut rice.  The meal was a hit and everyone had seconds.  Phew!.

I make my coconut rice in the rice cooker, since it cooks up perfectly fluffy rice every time.  I simply replace the water with about 3 parts coconut milk to 1 part chicken broth and add a slice or two of fresh ginger.


2 pork tenderloins

½ lb shallots (pureed in food processor)
1 tsp canola oil
½ cup soy sauce
¼ cup water
2 T sugar
2 T apricot chutney or jam
1 T finely chopped ginger
1 T finely chopped garlic
¼ teaspoon all spice
¼ teaspoon chili flakes
1 lime (juice and zest)

In a saucepan cook shallots in canola oil over medium heat until softened – about 4 minutes. Stir in all ingredients except lime. Reduce by half. Stir in lime juice and zest.

Marinate pork for 4 hours using half of the marinade. Grill or pan roast pork tenderloin to an internal temperature of 150F. Rest pork for 5 minutes. Serve with remaining sauce.

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