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Pork tenderloin, the long, cylindrical boneless cut from the loin, lends itself to different flavors and cooking techniques. You can either roast the pork in the oven or grill it on the barbecue. I am partial to cooking this for weeknight dinners when I want lots of flavor and have little time. Pork tenderloin is the perfect cut since it cooks in a short time with tasty results.

The tenderloins are bathed in a fragrant Asian mix of ingredients. You'll find hoisin sauce and sesame oil in the Asian section of your market. Serve this with Rice Pilaf with Corn and Peanuts (recipe below) to soak up the sauce. To drink, the best wine choices to balance the sweetness in the glaze are Zinfandel, Pinot Noir or Syrah.

If you can find Kurobuta pork, it is worth the higher price. Kurobuta (Japanese black hog) pork, bred from Berkshire stock, is prized for its dark meat and rich flavor. American Kurobuta pork is lean yet still has small, fine streaks of marbling that produce a sweet, tender and juicy result. You can usually find this variety at fine supermarkets or meat markets.

While many recipes suggest cooking pork to an interior temperature of 160 F, I have found that is a simply too high. The pork should be slightly pink and at 145 F for both optimum flavor and texture. The trichina worm, a parasite sometimes found in pork, dies at 137 F, so cooking past that temperature should assure you that your dish would be safe as well as delicious. Remember that the meat will continue to cook another 5 degrees after you take them off the heat, so don't overcook it. Serve this warm or chilled.

Asian Glazed Pork Tenderloin

Serves 4

Marinade:

1 garlic clove, minced

1 teaspoon finely chopped fresh ginger

1 tablespoon hoisin sauce

2 scallions, white and light green parts only, finely sliced

1 tablespoon sherry vinegar

1 teaspoon finely chopped orange zest

1/3 cup orange juice

1/2 teaspoon dark sesame oil

1 tablespoon vegetable oil

1/4 teaspoon salt

Pinch of black pepper

2 pork tenderloins, about 3/4 pound each

Sauce:

1/4 cup marinade

1/2 cup chicken stock

Garnish:

Orange slices

1. In a medium mixing bowl, combine all the marinade ingredients and whisk them until well blended. Taste for seasoning. Reserve 1/4 cup of marinade for the sauce. Place the tenderloins in a lock-top plastic bag. Pour the remaining marinade over the tenderloins. Close the bag and roll them around until they are well coated. Marinate in the refrigerator for 2 to 4 hours.

2. Preheat the oven to 400 F. Place the pork tenderloins in a roasting pan and roast for about 15 minutes or until an instant-read thermometer registers 145 F. Remove the pork from the oven and let it stand for 10 minutes. Or grill the pork on a medium-high-heat barbecue 3 inches from the heat for about 15 minutes, turning it as it browns.

3. While the pork is roasting, combine the reserved marinade with the stock and bring it to a boil.

4. To serve, cut the pork into 1/4-inch slices and arrange the slices overlapping on a platter. Garnish with orange slices and spoon the sauce over the meat. Serve immediately.

Rice Pilaf with Corn and Peanuts

Serves 4

1 tablespoon olive oil

4 scallions, white and light green parts only, finely chopped

1 cup long-grain rice

2 cups chicken stock

1/2 cup corn kernels, fresh (about 1 medium ear) or frozen

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup roasted peanuts

2 tablespoons finely chopped parsley

1. In a medium saucepan over medium heat, heat the oil, add the scallions, and saute for 3 minutes or until slightly soft. Turn up the heat to high and add the rice. Brown the rice for about 3 minutes, stirring constantly.

2. Add the stock, stir with a fork, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, cooking until almost all the liquid has been absorbed. Add the corn and cook for about 3 to 5 minutes, until the rice is tender.

3. Add the salt, pepper, peanuts and parsley, and blend them in with a large fork. Taste for seasoning and serve immediately.

 

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

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