The Tastiest Pork Tenderloin
Ingredients
To marinade
- 1 pork tenderloin / filet of 250g
- 1 tbsp sesame oil
- 1 garlic clove sliced in 4
- 1 piece of ginger sliced
For the spice mix
- 1/4 tsp cayenne pepper
- 1/2 tbsp Dijon mustard
- 140 g brown sugar
- 2 tsp ground ginger
- 1/4 tsp garlic powder
- 1/4 tsp ground cloves
- 1/2 orange zest
- 1/4 tsp garlic powder
- 1 tsp ground cinnamon
- 1 tbsp rice vinegar
- 2 tbsp paprika
- salt and pepper to taste
- vegetable or canola oil to cook
For the sauce
- 45 g brown sugar
- 1 tbsp sesame oil
- 2 garlic cloves crushed
- 120 ml soy sauce
- 30 g sriracha (optional, you find it in the asian section in the supermarket)
- scallions / spring onions to garnish
For the salad
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp granulated sugar
- salt to taste
- 1 cucumber sliced
- 6 radishes sliced
- black sesame
Instructions
To marinade
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Mix the oil with the garlic and ginger and distribute around the tenderloin. Let marinade overnight covered.
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On the next day remove the garlic and ginger and season with salt and pepper.
For the spice mix
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Mix the ingredients in a bowl and rub it into the tenderloin so the spices can penetrate it.
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Heat a bit of vegetable oil in a pan on high heat. Seal the tenderloin on all sides until really golden. You'll see smoke coming out and that's normal because of the sugar caramelizing.
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Take to a preheated oven at 180C for 15-20min or until the temperature at the center reaches 63C. We don't want to overcook it or it will dry out.
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Take off the oven and let it rest covered in tin foil for 10min so the juices don't come rushing out when we slice it.
For the sauce
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Put everything in a pot and let it boil until it thickens. Remove the garlic.
For the salad
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Whisk together the dressing ingredients and marinade the cucumbers and radishes in the dressing separately for about 10min.
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Garnish with black sesame seeds.