follow up on pork tenderloin
I finally got a chance to try out the ginger marinated pork tenderloin recipe from Epi. My question was whether the pork would get mushy in I marinated it for longer than 2 hours as I wanted to to start the marinade before I left for work and then cook it when I got home. Well it was success! I followed the recipe exactly except for the following:
1) doubled the recipe for left overs
2) marinated it for 8+ hours
3) did not allow the tenderloin to get to room temperature before cooking.
When I got home I preheated the oven, threw some chicken broth on the stove to cook some bulgar wheat and then took the pork out the marinade. I patted the tenderloins dry and got my cast iron skillet very hot, added the olive oil and then quickly seared the loin on all sides. Popped the pan in the oven, strained the marinade and put in the stove to boil/reduce. Added the bulgar to the broth and set to simmer. I then toasted some pine nuts and put aside. When the pork was done I took them out the pan to rest, finished reducing the marinade, added the pine nuts to the bulgar and tossed to blend. While this was all going on I steamed a quartered butter nit squash in the micro that was topped with a little butter, brown sugar and powdered ginger.
The finished meal of sliced pork topped with very flvaorful sauce, bulgar wheat with toasted pine nuts and butternut squash was wonderful for a chilly evening and even better was the pup had seconds on the pork and the squash!
Sorry I missed your original query - I regularly use that recipe and leave it all day to marinate. Instead of boiling the marinade in a separate pan, I take the tenderloin out of the oven, remove it & cover with foil to rest, then use the marinade to deglaze the pan and boil - one less pan to clean! I also don't bother straining the marinade, since we love ginger & garlic...