Asian Pork Tenderloin with Roasted Carrots


Asian Pork Tenderloin
2/3 c. g/f soy sauce
1/4 c. dark sesame oil
1 tsp. Worschestershire sauce (check label – some brands are g/f)
2 Tbls. brown sugar
1-2 tsp. hot chili sauce
1 Tbls. minced, peeled fresh ginger
4 cloves garlic, minced
3 green onions, sliced
1 1/2 lb. pork tenderloin
olive oil
Combine first 7 ingredients, reserving a few sliced green onions for a garnish, in a large ziploc bag and add the pork.  Seal and marinate in the refridgerator for 8-24 hours.  (If freezer cooking, freeze now and thaw prior to continuing with cooking instructions).
Preheat the oven to 425 degrees.
Take pork out of bag and reserve marinade.  In a large skillet, over medium high heat, cook pork 6 minutes, browning all sides.
Place in an ovenproof pan and bake at 425 degrees for 15 – 20 minutes or until meat thermometer registeres 160 degrees.
While the pork is cooking, bring reserved marinade to a boil over medium high heat.  After it begins to boil, continue boiling 3-4 minutes until thickened.
Let stand 5 minutes before slicing.
Asian Roasted Carrots:
6 large carrots, halved
3 Tbls. soy sauce
3 Tbls. rice vinegar
2 cloves garlic, minced
2 tsp. sesame oil
2 tsp. minced fresh ginger root
Slice the carrots into sticks.  Combine the soy sauce, rice vinegar, garlic, sesame oil, and ginger in a ziploc bag.  Add the carrots to the marinade and marinate for 30 minutes.  (If freezer cooking, freeze at this point.  Thaw and discard marinade before cooking).
Preheat oven to 425 degrees.  Coat a glass baking dish with cooking spray and then add the carrots (without the marinade) to the baking dish.  Roast in the oven for 20-25 minutes or until fork tender. 

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