Friday, April 25, 2008

Asian-Style Pork Tenderloin

Here's another recipe handed down to me from my mom, who got it from Mr. Food. Well, not directly, but, you know...

This meal has become John's specialty! It is so easy and so good, and apparently, it's a great way to impress company (Mr. Food calls it Company Pork, and sure enough, we have friends who serve it at dinner parties all of the time!). And, darn it, it's good for you!

Company Pork Tenderloin
• pork tenderloin
• duck sauce (or apricot jam, I'll bet!), 1/4 cup
• soy sauce, 2 TBS
• red pepper flakes, pinch

Preheat oven to 400. Place the tenderloin on a foil-lined cookie-sheet-type thing. Mix together the duck sauce, soy sauce and red pepper flakes, and spread 1/2 of the mixture on the pork (being careful not to cross-contaminate the remaining sauce, which will be used as a dipping sauce). Cook the tenderloin for an hour. Let it rest (if you are accustomed to doing such things), slice, and serve with remaining sauce!

(Yes, that's more kale.)

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