Having knocked out a couple of American-style tenderloins, an Asian-style tenderloin sounded intriguing. The dipping sauce sounded a little questionable but since it isn't a marinade and just a side which can easily be discarded, I went with it. Another one originally written for a grill, I used my broiler.
Asian Pork Tenderloin with Sriracha Dipping Sauce
adapted from Cooking Club of America
click to print
3 tbsp soy sauce, divided
1 tbsp honey
1 medium garlic clove, minced
1/2 tsp grated fresh ginger
1/2 tsp five-spice powder
12-16 oz pork tenderloin, silverskin removed, sliced diagonally (1 inch)
1/4 c mayonnaise
1 tsp Asian chili sauce, such as Sriracha
Combine 2 tablespoons of the soy sauce, honey, garlic, ginger and five-spice powder in large resealable plastic bag. Add pork, turning to coat. Let stand 15 minutes to marinate.
Meanwhile, heat broiler. Whisk mayonnaise, chili sauce and remaining 1 tablespoon soy sauce in small bowl.
Remove pork from marinade; discard marinade. Line broiler with foil. Broil pork 6 to 8 minutes or until pale pink in center, turning once.
Let stand 5 minutes before slicing.
Serve with dipping sauce either on a "bed of sticky rice" or "wrapped in lettuce leaves with rice noodles, shredded carrot and seedless cucumber".
This recipe is so simple, it's sort of ridiculous. Even with just a short marinating time, the pork packed a serious flavor and it was hard not to eat the entire pound of it in one sitting. The dipping sauce though was not my favorite. Maybe I would've liked it if I didn't know it had mayo in it.
What started out as lettuce tacos topped with carrots and cucumber turned into a salad eaten with a fork. The dressing? Straight up Sriracha.
Cost:
- garlic: $0.10
- ginger: $0.12
- pork tenderloin: $5.54
- mayonnaise: $0.31
Total: $6.07, but I'll round it up to include the cost of soy sauce, Sriracha and five-spice powder. That makes each of two servings $3.50.
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