Miso-Glazed Pork Tenderloin
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Miso-Glazed Pork TenderloinThis tasty tenderloin is prepared with just a few ingredients. You'll find miso, also known as soybean paste, in the Asian aisle of the grocery store; it keeps in the refrigerator for up to 8 months. Serve with steamed vegetables and rice or noodles.based on3 ratings.
Photography by Yvonne Duivenvoorden
- Preparation time: 15 minutes
- Total time : 40 minutes
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 203203 cal |
| pro | 26 g26g pro |
| total fat | 6 g6g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 12 g12g carb |
| dietary fibre | 1 g1g dietary fibre |
| sugar | 9 g9g sugar |
| chol | 61 mg61mg chol |
| sodium | 372 mg372mg sodium |
| potassium | 383 mg383mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 1010 iron |
| vit C | 22 vit C |
| folate | 33 folate |
This tasty tenderloin is prepared with just a few ingredients. You'll find miso, also known as soybean paste, in the Asian aisle of the grocery store; it keeps in the refrigerator for up to 8 months. Serve with steamed vegetables and rice or noodles.
Ingredients
- 2 tbsp red miso paste 2 tbsp red miso paste or yellow miso paste
- 2 tbsp liquid honey 2 tbsp liquid honey
- 2 cloves garlic , minced2 cloves garlic, minced
- 1 tsp rice vinegar 1 tsp rice vinegar
- 1/2 tsp sesame oil 1/2 tsp sesame oil
- 2 tsp vegetable oil 2 tsp vegetable oil
- 1 lb pork tenderloins , trimmed1 lb pork tenderloins, trimmed
- 1 pinch pepper 1 pinch pepper
Preparation
In small saucepan, bring miso paste, honey, garlic, vinegar, sesame oil and 3/4 cup water to boil; reduce heat and simmer until reduced to 1/3 cup, about 8 minutes.
Meanwhile, in large ovenproof skillet, heat vegetable oil over medium-high heat. Sprinkle pork with pepper; sear until browned all over, about 7 minutes.
Remove 1 tbsp of the miso mixture and brush over pork, reserving remainder. Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 16 minutes. Let stand for 5 minutes before slicing. Serve drizzled with remaining miso mixture.
Meanwhile, in large ovenproof skillet, heat vegetable oil over medium-high heat. Sprinkle pork with pepper; sear until browned all over, about 7 minutes.
Remove 1 tbsp of the miso mixture and brush over pork, reserving remainder. Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 16 minutes. Let stand for 5 minutes before slicing. Serve drizzled with remaining miso mixture.
Source : Canadian Living Magazine: March 2012
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