On Thu, 21 Jul 2011 17:20:21 -0400, Dave Smith
> wrote:

>On 21/07/2011 4:50 PM, Nancy2 wrote:
>>
>>> This cut does not require braising, brining, or a wet marinade (with
>>> the possible exception of if it's from some sort of tougher pastured pork).
>>>
>>> Steve
>>
>> They don't require a marinade, but boy, the marinade sure adds some
>> great accompanying layers of flavor.
>>
>
>
>Pork tenderloin always needs something, or else it is bland. It can be
>as simple as salt and pepper, but it is even better with some herbs and
>or spices. It can be a dry rub or a marinade. I posted a recipe recently
>for a pork tenderloin marinated lime juice and zest, soy sauce, honey
>onion etc. It is delicious, and the leftover marinade is reduced to a
>nice sticky sauce.
>
>
>I sometimes do a satay type of dish, marinating slices of tenderloin
>for 15-20 minutes in soy sauce with grated garlic and ginger root,
>cooking it skewers on the grill and serve it with a spicy peanut sauce.

That sounds delicious Dave and similar to Mr. Yoshida's sauce. I
haven't been able to find it recently but I found a clone that looks
good but IMO it has too much sugar. When I do try it I'll cut back on
the sugar.


"YOSHIDA SAUCE

2 cups soy sauce
3/4 cup brown sugar, divided
3/4 cup white sugar, divided
8 green onions, cut into 1 1/2 inch sections
4 slices fresh ginger root
1 clove garlic, chopped
1 cup honey

Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green
onions, ginger and garlic in a 2 quart saucepan. Bring the mixture to
a slight boil. Reduce the heat to low and simmer for 15 minutes.

Pour the remaining white and brown sugar and the honey into the
saucepan. Bring to a boil. The mixture will rise and foam, when it
does this and doubles in size remove the pan from heat and cool.

Yields 5 cups