This was another dish from the cooking class I had a small port tenderloin leftover that I was going to grind for pork burgers but decided this would make a great meal for two Fantastic, flavorful dishes that just happen to be gluten free. I also have some chicken thighs and I’m a sucker for 5 spice and chicken so those were thrown in the marinade also. Beware I pan seared the chicken first but all the ingredients took to shall we say really caramelized – which was good in a way, I ripped off the skin after and did not eat – but I love the crispy crunchy chicken skin I mourned for a tiny time.
- Thai Beef Salad with Grilled Sirloin Steak, Chinese Cabbage, Red Peppers and Cilantro
- Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice
- Marinated Grilled Summer Veggies
- Orange Almond Cake with Fresh Oranges in Toffee Syrup
Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice – Stonewall Kitchen
Ingredients – this is the complete recipe – I grilled the pork and roasted veggies
- 2 pork tenderloins, about 2 pounds
- 1 Tbsp. olive oil
- ½ cup white wine
- 1 cup chicken stock
- 1 tsp corn starch, optional for thicken
- 3 Tbsp. orange juice (concentrated if you have)
- 2 Tbsp. pure maple sugar
- 1 Tbsp. soy sauce ( gluten free)
- 1 Tbsp. Olive oil
- 1 tsp crushed ginger
- 1 tsp. crushed garlic
- ½ tsp. Chines five-spice powder
Mix together all the marinade ingredients in a glass bowl or my favorite plastic bag. Add the pork and turn to cover evenly. Cover and refrigerate overnight.
Preheat the oven to 350
Drain the tenderloins, discard the marinade. Heat oil in fry pan and sear on all sides. Transfer pork to an oven proof dish and roast until cook to your liking about 15 minutes. Note: I skipped this part and finished on the BBQ.
Remove the pork tent loosely and let stand for at least 10 minutes before serving.
If you did in oven, deglaze pan with white wine add stock and simmer gently until reduces, If you prefer, thicken the sauce with the cornstarch, Adjust seasoning with a little orange juice, soy sauce or maple syrup.
Unwrap the pork tenderloins add juices to sauce than carve into slices, Server with sweet potatoes and pumpkin mash and stir fried Asian veggie.
I can’t wait until fall so I can do this in the oven or better yet roast in pan right on the BBQ now that’s a good idea……
Did you realize that sweet potatoes and Yams are never in season at the same time?