This was another very tasty tenderloin that I cooked a few weeks ago.  There really isn’t anything remarkable about the recipe; it is a nice solid go-to sort of thing.  The main reason I am posting this one is to highlight one of the favorite things in my kitchen right now, a tube of pre-minced ginger!  I also wanted to get a picture of this guy up here as it shows you can get a beautiful crust by simply baking; no need for searing in a pan, firing up a grill or any of that stuff.

 

 

 

 

 

 

 

 

 

 

The marinade

  • ½ cup low sodium soy sauce
  • 3 Tbls brown sugar
  • 1 Tbls garlic
  • 1 Tbls ginger
  • 1 tsp chili powder

The tenderloin was marinated for four hours…..

……. and then baked at 425 for 35 minutes.  I wasn’t paying very close attention and overcooked this one (internal temp was 167F).  The salt in the marinade did a little brining here so it still was juicy, it was just dullish gray on the inside instead of the pink that I shoot for.  As always, don’t guess on how long to cook this, go by the internal temperature of the tenderloin. If you don’t have a good digital thermometer then buy one now. This one is good, this one is better.

And by the way, this marinade is super easy if you can find the pre-minced ginger in your store.  This stuff is incredibly easy and super fresh.  You will be putting ginger in everything!!

I sliced this guy up and served with some coleslaw.  Like I said, nothing spectacular here, just a nice solid go-to recipe.