Pork Tenderloin with Lilikoi marinade
by Ray Ching
Ingredients
- 1 1/2lbs. pork tenderloin, trimmed of undesireable fat.
- 1/2 cup lilikoi juice
- 1/4 cup olive oil
- 2 tablespoons Curacao orange-flavored liqueur
- 1/4 cup light brown sugar
- 1/4 cup reduced salt soy sauce
- 1 tablespoon Asian-style chile sauce
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon Alaea sea salt
- tiny pinch of basil-optional
Sauce:
1 tablespoon cornstarch mixed with 1 tablespoon cold water. Place the pork tenderloin in a zip lock plastic bag or shallow dish. Whisk together all of the marinade ingredients. Pour half the marinade over the tenderloin, turning to coat the meat. Seal the bag or cover the dish. Marinate for at least 2 hours or up to 8 hours, turn periodically. Set aside the reserved marinade for making a sauce.
Preheat the oven to 400 degrees. Heat a large, oven proof skillet over medium-high heat. Remove the tenderloin from the marinade-discard the marinade- and place in the skillet. Sear on all sides until browned, about 5-8 minutes. Place in the oven to finish cooking for about 25 minutes depending on the size of tenderloin or until the tenderloin reaches a temperature of 155-160 degrees. Remove from the oven and transfer to a serving platter to rest about 10 minutes before slicing.
An den, in a small saucepan, heat the reserved marinade over medium heat, Add the cornstarch mixture and continue heating, stirring until the mixture is thick enough to coat the back of a spoon, If the sauce is too thick, thin with a little water. Slice the pork tenderloin and serve with the sauce.
Note: this sauce works well with chicken. Makes 4 servings
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