I tried this one tonight.

Delicious. It is a keeper

Pork Tenderloin with Sticky Lime Glaze



1/4 cup (50 mL) sodium-reduced soy sauce
1/4 cup (50 mL) liquid honey
2 tsp (10 mL) grated lime rind
3 tbsp (45 mL) lime juice
1 small onion, finely diced
2 tbsp (25 mL) minced gingerroot
2 cloves of garlic, minced
1/2 tsp (2 mL) pepper
2 pork tenderloins, (about 12 oz/375 g each)
1 tIn large glass bowl, whisk together soy sauce, honey, lime rind, lime
juice, onion, ginger, garlic and pepper. (Make-ahead: Cover and
refrigerate for up to 24 hours.) Add pork, turning to coat. Cover and
marinate in refrigerator for 1 hour.

Drain pork, reserving marinade. In large ovenproof skillet, heat oil
over medium-high heat; brown pork. Pour in marinade and bring to boil;
boil for 1 minute.

Roast in 400°F (200°C) oven until juices run clear when pork is pierced
and just a hint of pink remains inside, about 18 minutes. Transfer to
cutting board and tent with foil; let stand for 5 minutes before
slicing. Arrange on platter; pour sauce over top.

"Dave Smith" > wrote in message
.com...
>I tried this one tonight.
>
> Delicious. It is a keeper
>
> Pork Tenderloin with Sticky Lime Glaze
>
>
>
> 1/4 cup (50 mL) sodium-reduced soy sauce
> 1/4 cup (50 mL) liquid honey
> 2 tsp (10 mL) grated lime rind
> 3 tbsp (45 mL) lime juice
> 1 small onion, finely diced
> 2 tbsp (25 mL) minced gingerroot
> 2 cloves of garlic, minced
> 1/2 tsp (2 mL) pepper
> 2 pork tenderloins, (about 12 oz/375 g each)
> 1 tIn large glass bowl, whisk together soy sauce, honey, lime rind, lime
> juice, onion, ginger, garlic and pepper. (Make-ahead: Cover and
> refrigerate for up to 24 hours.) Add pork, turning to coat. Cover and
> marinate in refrigerator for 1 hour.
>
> Drain pork, reserving marinade. In large ovenproof skillet, heat oil over
> medium-high heat; brown pork. Pour in marinade and bring to boil; boil for
> 1 minute.
>
> Roast in 400°F (200°C) oven until juices run clear when pork is pierced
> and just a hint of pink remains inside, about 18 minutes. Transfer to
> cutting board and tent with foil; let stand for 5 minutes before slicing.
> Arrange on platter; pour sauce over top.

That sounds wonderful. Give me a little guidance, please. Does it
particularly matter which kind of lime? Sometimes key limes are available
here and mostly not. And, would you recommend a brand of soy sauce? My
daughters hint that the one I buy is like kerosene and I would be happy to
try something else. Our grocery is small/rural; there won't be much to
choose from. I thank you kindly, Polly

On 28/06/2011 10:40 PM, Polly Esther wrote:

>>
>> Roast in 400°F (200°C) oven until juices run clear when pork is
>> pierced and just a hint of pink remains inside, about 18 minutes.
>> Transfer to cutting board and tent with foil; let stand for 5 minutes
>> before slicing. Arrange on platter; pour sauce over top.
>
> That sounds wonderful. Give me a little guidance, please. Does it
> particularly matter which kind of lime? Sometimes key limes are
> available here and mostly not. And, would you recommend a brand of soy
> sauce? My daughters hint that the one I buy is like kerosene and I would
> be happy to try something else. Our grocery is small/rural; there won't
> be much to choose from. I thank you kindly, Polly


I don't imagine the type of lime makes much difference. The only type
of soy sauce was VH, and not low sodium. It was fine. I am not even
sure why they say to use low sodium. Pork is usually improved with salt.

Polly Esther wrote:

<snip>

> And, would you recommend a brand of
> soy sauce? My daughters hint that the one I buy is like kerosene and
> I would be happy to try something else. Our grocery is small/rural;
> there won't be much to choose from. I thank you kindly, Polly

It sounds unlikely that you will be able to get whatever people recommend in
your local store. Is there any possibility that you can stock up
occasionally at an Asian market? The stuff keeps a long, long time.

I use Kimlan, which comes from Taiwan. I use Kimlan "light"--which is not in
any way "lite" or "low sodium," it is just regular soy sauce--and dark. Some
Chinese recipes call for both, most recipes use what Kimlan and other Asian
brands call "light." AKA regular. (Hope that isn't too confusing! <G>)

People speak highly of Pearl River Bridge, a Chinese brand. I've also used
Silver Swan when I couldn't get Kimlan.

But if you are faced with a choice between LaChoy and Kikkoman in the local
market, I'd probably pick Kikkoman. What are you currently using?

In article >,
Dave Smith > wrote:

> 1 tIn large glass bowl, whisk together soy sauce, honey, lime rind, lime

What's that? One something or just "In large glass. . . . "? Tx.
Looks doable for my limited skills.
--
Barb,
Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller

On 29/06/2011 10:00 AM, Melba's Jammin' wrote:
> In ing.com>,
> Dave > wrote:
>
>> 1 tIn large glass bowl, whisk together soy sauce, honey, lime rind, lime
>
> What's that? One something or just "In large glass. . . . "? Tx.
> Looks doable for my limited skills.



I cut and pasted it from this site:

http://www.canadianliving.com/food/b...tenderloin.php

In article >,
Dave Smith > wrote:

> On 29/06/2011 10:00 AM, Melba's Jammin' wrote:
> > In ing.com>,
> > Dave > wrote:
> >
> >> 1 tIn large glass bowl, whisk together soy sauce, honey, lime rind, lime
> >
> > What's that? One something or just "In large glass. . . . "? Tx.
> > Looks doable for my limited skills.
>
>
>
> I cut and pasted it from this site:
>
> http://www.canadianliving.com/food/b...tenderloin.php

Okay, got it. You missed the tablespoon of oil in the ingredient list.
No big deal.
--
Barb,
Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller

Polly Esther wrote:
>
> That sounds wonderful. Give me a little guidance, please. Does it
> particularly matter which kind of lime? Sometimes key limes are
> available here and mostly not. And, would you recommend a brand of
> soy sauce? My daughters hint that the one I buy is like kerosene and
> I would be happy to try something else. Our grocery is small/rural;
> there won't be much to choose from. I thank you kindly, Polly

Soy sauce, according to ATK:

Osawa, best for dipping
Lee *** Ki, best for cooking


--

Reply in group, but if emailing add one more
zero, and remove the last word.

On Jun 28, 8:49*pm, Dave Smith > wrote:
> I tried this one tonight.
>
> Delicious. It is a keeper
>
> Pork Tenderloin with Sticky Lime Glaze
>
> 1/4 cup (50 mL) sodium-reduced soy sauce
> 1/4 cup (50 mL) liquid honey
> 2 tsp (10 mL) grated lime rind
> 3 tbsp (45 mL) lime juice
> 1 small onion, finely diced
> 2 tbsp (25 mL) minced gingerroot
> 2 cloves of garlic, minced
> 1/2 tsp (2 mL) pepper
> 2 pork tenderloins, (about 12 oz/375 g each)
> 1 tIn large glass bowl, whisk together soy sauce, honey, lime rind, lime
> juice, onion, ginger, garlic and pepper. (Make-ahead: Cover and
> refrigerate for up to 24 hours.) Add pork, turning to coat. Cover and
> marinate in refrigerator for 1 hour.
>
> Drain pork, reserving marinade. In large ovenproof skillet, heat oil
> over medium-high heat; brown pork. Pour in marinade and bring to boil;
> boil for 1 minute.
>
> Roast in 400°F (200°C) oven until juices run clear when pork is pierced
> and just a hint of pink remains inside, about 18 minutes. Transfer to
> cutting board and tent with foil; let stand for 5 minutes before
> slicing. Arrange on platter; pour sauce over top.

This recipe sounds delicious. Can it be prepared on grill and then
pour sauces?

Tom Del Rosso wrote:
> Polly Esther wrote:
>> That sounds wonderful. Give me a little guidance, please. Does it
>> particularly matter which kind of lime? Sometimes key limes are
>> available here and mostly not. And, would you recommend a brand of
>> soy sauce? My daughters hint that the one I buy is like kerosene and
>> I would be happy to try something else. Our grocery is small/rural;
>> there won't be much to choose from. I thank you kindly, Polly
>
> Soy sauce, according to ATK:
>
> Osawa, best for dipping
> Lee *** Ki, best for cooking
>
>
That's interesting, BUT do they prefer these for every cuisine?
That would be just plain wrong.

--
Jean B.

Jean B. wrote:
> Tom Del Rosso wrote:
> >
> > Soy sauce, according to ATK:
> >
> > Osawa, best for dipping
> > Lee *** Ki, best for cooking
> >
> >
> That's interesting, BUT do they prefer these for every cuisine?
> That would be just plain wrong.

They weren't specific in that regard.


--

Reply in group, but if emailing add one more
zero, and remove the last word.

In article >,
"Tom Del Rosso" > wrote:

> Jean B. wrote:
> > Tom Del Rosso wrote:
> > >
> > > Soy sauce, according to ATK:
> > >
> > > Osawa, best for dipping
> > > Lee *** Ki, best for cooking
> > >
> > >
> > That's interesting, BUT do they prefer these for every cuisine?
> > That would be just plain wrong.
>
> They weren't specific in that regard.

As a very general observation, Japanese-style sauces will have a milder
flavor, while Chinese ones may be a lot more assertive.

My favorite for just about everything is Kimlan "Super Special". It's a
Chinese version. I don't have a lot of use for the Japanese ones in
general, and specifically not for Kikkoman (which is mostly made in the
US).

Isaac