Japanese Pork Tenderloin
Created by QueenBea on October 30, 2011
- Servings: 5
- Prep Time: 15m
- Cook Time: 70m
- Recipe #1744
Ingredients
- 1 (200 ml) juice box orange juice
- 2 tablespoons soya sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger, finely grated
- 1 teaspoon vegetable oil
- 1/2 teaspoon pepper
- 1 clove garlic, finely minced
- 2 pounds pork tenderloin
- 1 tablespoon corn starch
- 1 tablespoon water
- Sesame seed, for garnish
How to Make
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Step 1: Combine first 7 ingredients, orange juice through to garlic in a plastic bag; add the tenderloin and marinate refrigerated for 1 to 1 1/2 hours.
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Step 2: Empty contents of bag in a 1.5 quart casserole dish, cover and cook in a 350 degree Fahrenheit oven for 45 minutes.
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Step 3: Remove cover and cook for another 20 to 25 minutes or until cooked through.
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Step 4: Remove from oven and take roast out of casserole dish. Cover with foil to keep warm.
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Step 5: Strain juices into a sauce pan and bring to a boil.
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Step 6: Mix cornstarch and water in a cup; pour this mixture into boiling juices, stir to thicken sauce and remove from heat.
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Step 7: Slice tenderloin and pour juices over.
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Step 8: Sprinkle with sesame seeds and serve