Sunday, December 20, 2009

Orange Chile Glazed Pork Tenderloin

Every time I've ever seen pork, it looks so dry. It just always gets super overcooked. This is a really good way to cook pork and keep it juicy.

Orange Chile Glazed Pork Tenderloin

Pork Ingredients:
2 pork tenderloins (When you buy a package of pork tenderloins, it will generally have two in it)
1 gallon cold water
1/2 cup table salt
1/4 cup cornstarch
2 Tbsp sugar
1 Tbsp table salt
2 tsp ground black pepper
2 Tbsp vegetable oil

Glaze Ingredients:
1/2 cup orange juice
1/2 cup sugar
1-2 tsp red chile flakes

Preheat oven to 375 degrees.

1. Trim the silver skin off both tenderloins.
2. Add cold water and 1/2 cup salt to a large bowl or small bucket to make a brine. Add pork and brine in the fridge for at least 1 hour. (Longer would be fine).
3. Make the orange glaze while the tenderloin is in the brine. Combine orange juice, sugar and chile flakes in a small sauce pan or frying pan. Bring to a simmer and let simmer until it gets thick like a glaze. Set aside.

4. Whisk cornstarch, sugar, salt and black pepper in a small bowl until combined.
5. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on both sides. Thoroughly pat off excess cornstarch mixture. Too much cornstarch will leave gummy spots on the tenderloin.
6. Heat oil in a heavy bottomed skillet over medium high heat until just beginning to smoke. Reduce heat to medium and put both tenderloins in the skillet. Cook until well browned on all sides. Transfer tenderloins to a wire rack set in a cookie sheet.

7. Brush tenderloin with orange glaze and put into preheated oven. Let roast until the thickest part of the pork reads 145-150.
8. Remove from oven, brush with glaze and let rest for 15 minutes before slicing.

Slice and serve

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