Soy-Marinated Pork Tenderloin with Cilantro
- SERVINGS: 8
Rather than slicing, skewering and grilling pork tenderloin as the Vietnamese would, Corrine Trang likes to roast it whole, the French way.
- 1/3 cup Chinese mushroom soy sauce (see Note)
- 4 medium garlic cloves, minced
- 2 tablespoons finely grated fresh ginger
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons honey
- 1 tablespoon freshly ground pepper
- Two 1-pound whole pork tenderloins
- 1/4 cup cilantro leaves
- Steamed jasmine rice, for serving
- In a large shallow baking dish, whisk the soy sauce with the garlic, ginger, oil, honey and pepper. Add the pork and turn to coat. Marinate the meat in the refrigerator for 2 hours, turning every 30 minutes. Bring to room temperature before roasting.
- Preheat the oven to 375°. Pour 1 cup of water into a roasting pan. Set the tenderloins on a rack over the water and roast for 40 minutes, turning the meat once and basting with the marinade every 10 minutes. Remove from the oven and let the tenderloins stand for 15 minutes. Thinly slice the meat and arrange on a platter. Garnish with the cilantro and serve. Pass the rice separately.
The kick of ginger and pepper calls for a robust wine with some spiciness, such as a Côtes-du-Rhône.