An exotic, homemade marinade made with papaya, pineapple and honey gives this Pork Tenderloin Recipe its bold, unique flavor. A simple to make dish perfect for Easter dinner.
Ingredients
1 (4 lb.) pork tenderloin
1 cup papaya, diced
2/3 cup soy sauce
1/2 cup pineapple juice
6 scallions cut into pieces
1/2 fresh cilantro leaves, packed loosely
3 garlic cloves, peeled
3 Tbsp ginger
4 Tbsp honey
4 Tbsp of rice vinegar
2 Tbsp sesame oil
2 Tbsp red pepper flakes
3 Tbsp canola oil
Instructions
Tenderloin preparation:
Rinse the meat and pat dry.
Trim fat and iridescent skin.
Form the tenderloin into a cylinder by tucking under the thin tail and tying it in place with kitchen string. You can also stick it in place with toothpicks.
Place the tenderloin into a large sealable container.
Marinade instructions:
Combine the papaya, soy sauce and pineapple juice in a blender.
Pulse until papaya is mostly liquefied and blended.
Add scallions, cilantro, garlic, ginger, honey and vinegar. Pulse again.
Add sesame oil and red pepper.
Puree until smooth and completely blended.
Pour the marinade into the container with the tenderloin.
Seal and turn the container to completely cover the meat.
Marinate for at least one hour at room temperature, turning occasionally to keep the meat covered. You can also let it sit for 8 hours in the refrigerator, turning occasionally.
Cooking instructions:
Preheat the oven to 425F degrees.
Line a roasting pan with foil.
Heat canola oil in a skillet and sear tenderloin on all sides until browned (about 3 minutes).
Place the tenderloin into the roasting pan and cook for 25 minutes or until the internal temperature reaches 145 degrees.
Allow the tenderloin to rest for 10 minutes before carving.
Serves 8.
Exotic Pork Tenderloin
Ingredients
- 1 4 lb. pork tenderloin
- 1 cup papaya diced
- 2/3 cup soy sauce
- 1/2 cup pineapple juice
- 6 scallions cut into pieces
- 1/2 fresh cilantro leaves packed loosely
- 3 garlic cloves peeled
- 3 Tbsp ginger
- 4 Tbsp honey
- 4 Tbsp of rice vinegar
- 2 Tbsp sesame oil
- 2 Tbsp red pepper flakes
- 3 Tbsp canola oil
Instructions
Tenderloin preparation:
- Rinse the meat and pat dry.
- Trim fat and iridescent skin.
- Form the tenderloin into a cylinder by tucking under the thin tail and tying it in place with kitchen string. You can also stick it in place with toothpicks.
- Place the tenderloin into a large sealable container.
- Marinade instructions:
- Combine the papaya, soy sauce and pineapple juice in a blender.
- Pulse until papaya is mostly liquefied and blended.
- Add scallions, cilantro, garlic, ginger, honey and vinegar. Pulse again.
- Add sesame oil and red pepper.
- Puree until smooth and completely blended.
- Pour the marinade into the container with the tenderloin.
- Seal and turn the container to completely cover the meat.
- Marinate for at least one hour at room temperature, turning occasionally to keep the meat covered. You can also let it sit for 8 hours in the refrigerator, turning occasionally.
Cooking instructions:
- Preheat the oven to 425F degrees.
- Line a roasting pan with foil.
- Heat canola oil in a skillet and sear tenderloin on all sides until browned (about 3 minutes).
- Place the tenderloin into the roasting pan and cook for 25 minutes or until the internal temperature reaches 145 degrees.
- Allow the tenderloin to rest for 10 minutes before carving.
