Asian pork tenderloin

My bags are packed, I'm ready to go...

As this song plays in my head, I think of all the last minute minutiae before crossing the Alps with my husband and kids. The car looks like we will be away a month but it really will only be a few days. 

Presents for the family.

Check

Daughter's homework (have we really reached that stage?)

Check

Passports and other papers.

Check

Goodies from Italy.

Check

Son's brand new jacket that doesn't fit anymore for nephew.

Check

Camera.

Check

Diapers.

Check

Elmo.

Check

Snacks for trip.

Check

Ok, looks like we have the essentials.

  

In case you are wondering, those are purple carrots

Not only do I get to see my sister and her family, I am also visiting my grandmother, whom I haven't seen in three years, and I will finally be introducing one of her latest great grandchildren to her! It will be nice to see them together. I am sentimental about that kind of thing. Watching this 91-year old lady with beautiful eyes and my son and thinking that we are all here because of her.

And then we will visit the beautiful Christmas market with endless arrays of candles, decoration, wooden figurines for Cribs, chocolate covered strawberries, candied apples and  chocolate galore. We will stuff our bellies with sausages, pretzels, gluhwein and marzipan.

While I am away, I am leaving you with this recipe. The meat is tender, the sauce thick and full of flavor. It is delicious with rice and quick to make. I made it for my mother in law, a wonderful cook, and she loved it so I can guarantee it is a winner.

I read several variations for this recipe on the Internet and ended up playing around a bit with ingredients, using some I had handy and leaving out things I didn't have.

Ingredients

1 or 2 pork tenderloins (the sauce was just enough for the two I made)

3 tbsp soy sauce

2 tbsp sesame oil

2 tbsp fish sauce (but I read recipes with Worcestershire Sauce and oyster Ssuce)

1 tbsp brown sugar

1/2  tbsp meat seasoning (instead of the recommended onion powder)

2 cloves minced/grated garlic

1 tsp pepper

1/2 tbsp Sriracha Sauce (garlic chili sauce - use more if you like some heat and don't have little kids)

1/2 tbsp potato starch (corn starch or flour are fine)

1/2 cup broth (chicken, beef or even vegetable stock)

Combine soy sauce, sesame oil, fish sauce, sugar, meat seasoning, garlic, pepper and Sririacha in a large Ziploc bag and then add in the pork tenderloin and rub in well. Put it into the fridge for at least 3 hours (but as with most marinades, the longer the better).

Preheat the oven to 200°C/400ºF. Cover the bottom of an oven proof pan or crock pot with olive oil and sear the meat on all sides until browned. Then cover the meat with the sauce and cook for approximately half an hour. When you take the meat out, let it rest for at least 10 minutes. In the meantime, make the sauce by pouring the marinade into a sauce pan and adding in the broth/stock. Cook on medium-high whilst adding about half a tablespoon of potato starch dissolved in some warm water. Keep cooking and stirring until the gravy reaches the desired consistency.

Serve with rice to really enjoy the sauce!