miso & ginger marinated pork tenderloin, roasted

by Chen

Life without meat is bland.

I usually step away from cooking large piece of lean meat like whole turkey breast and beef roast and tenderloin. It is easier to ruin the dish than make it right since the protein gets tough once overcooked.

However, what makes a difference is marinating before cooking. I’m not good at chemistry at all, but I’m sure that something happens “in there.”

And here is the good news: USDA has lowered the cooking temperature for pork.

Want some tender tenderloin?

miso & ginger marinated pork tenderloin
Makes 2-3 servings

8 oz pork tenderloin

For the marinate:
1 heaping tbsp miso
1 tsp chopped fresh ginger
2 tbsp cooking wine
1 tsp soy sauce
1 1/2 tsp balsamic vinegar or Chinkiang vinegar
1 tsp brown sugar
1/2 tsp sesame oil

Day 1
In a heavy duty plastic bag with zip, mix the ingredients for marinate. Place the tenderloin in the bag and zip it. Massage the meat until it is coated with the marinate. Leave the bag in the refrigerator overnight.

Day 2
(It is better to take the bag out and bring the meat to room temperature before cooking.)

Preheat the oven to 375F. Line a baking sheet with foil. Discard the marinate. Place the tenderloin on the baking sheet and roast for 15 to 20 minutes. I check whether the meat is done by insert a chopstick; if it is easy to insert the chopstick into the thickest part and no juice runs out, then stop cooking (well, I don’t have a thermometer in my apartment in LA).

Let the meat stand for 10 minutes before slicing. It should be slightly pink in the center. Reserve the sauce on the baking sheet. Spoon it over meat and serve warm.