On Jan 4, 8:37*pm, Lou Decruss > wrote:
> On Mon, 4 Jan 2010 08:02:06 -0500, I am Tosk
>
>
>
>
>
> > wrote:
> >In article <5d8d7924-7252-4202-910b-
> >, says...
>
> >> On Jan 3, 12:59*pm, Lou Decruss > wrote:
> >> > Someone brought this to the New Years Eve party we went to. *There was
> >> > no theme to the meal and it was served buffet style over the course of
> >> > the night. *This was delicious and I'm thinking I'll make it with rice
> >> > and stir fried veggies. *
>
> >> > What would serve it with?
>
> >> > Lou
>
> >> > Spicy Pork Tenderloin (1 pork tenderloin will serve 2-3 people)
>
> >> > 1 pork tenderloin trim the fat
> >> > 1 tsp Chinese 5 spice powder
> >> > 1 TBS salt
> >> > 1 TBS ground black pepper
> >> > 1/2 TBS garlic powder
>
> >> > Sauce:
> >> > 1/3 cup Duck or plum sauce
> >> > 2 TBS honey
> >> > 1 TBS tomato paste
> >> > 1 TBS soy sauce
> >> > 1/2 TBS fresh diced/chopped ginger or 1 tsp of ginger powder
> >> > 1 TBS rice vinegar
> >> > 1 TBS pineapple juice
>
> >> > Combine all dry seasonings for pork tenderloin, & then rub over pork,
> >> > all sides. *Heat small amount of oil in oven proof pan & saute all
> >> > sides. *While browning, combine all ingredients for sauce in sauce pan
> >> > & bring to a simmer. *When tenderloin browned, spoon some of the sauce
> >> > over both sides of pork, then place pan into oven for approx 10-20 min
> >> > to bring meat to internal temperature of 145 degrees. *Remove from
> >> > oven & let rest for 10 min, then slice. *Use rest of sauce for
> >> > dipping. *
>
> >> I agree rice and veggies would be good. For a variation, you could
> >> stir-fry matchstick-sized ones, cut the pork into small-ish strips and
> >> wrap the whole thing in a tortilla spread with hoison and have it
> >> quasi-Mu Shu Pork style.
>
> >> Kris
>
> >I read this three times, so if I missed the oven temp, please flog me...
> >If not, please provide it
>
> >Scotty
>
> Sorry *You didn't miss it I posted the email and didn't catch that. *I
> was daydreaming about how it might be on a grill. *
>
> I'd go 375f. *
>
> Lou * *- Hide quoted text -
>
> - Show quoted text -

I often marinate a pork tenderloin and then open-rack roast it at a
high temp - usually 400 to 425 - takes about 20 minutes for a normally-
sized tenderloin (I'm talking tenderloin, not loin).

N.