Honey-Gingered Pork Tenderloin

Hi! I apologize (again) for the lack of posts lately.. I'd like to blame it entirely on the upper respiratory infarction I was dealing with for a couple weeks, but alas, I can not. I just haven't been inspired much to cook new and exciting(to me) things lately.. I've got the culinary blahs. *sigh* Hubbs has become the chef and chief bottle washer of late and he's made some interesting dinners. He even attempted a "Dorie"! Unfortunately the crust got burned and that took away from the rest of the cake, but I give him a BIG A+ for effort! You have to give the man credit, he's terrified of baking and doesn't attempt it often. God love him. ;) In case you're wondering, it was his own creation of Dorie's Hidden Berry Cream Cheese Torte and her Quick Classic Berry Tart or Dorie's Hidden Berry Cream Cheese Classic Berry Tart-Torte. Mmm hmm.. Yeah, he wanted cheesecake and I wanted the berries I had bought to be used up.. so there ya have it. =) Slightly burnt but lovely none-the-less ;) Moving along.. Last night I decided to give him a break and got my arse in my lil kitchen. And although I have a huge fear of pork (yes, my dislike of most cuts of pork has turned into an all-out-terror because of this lil gem that about made me hurl.) I had pork tenderloin hanging out in the freezer so I figured I should use it up. After perusing Recipezaar, I found exactly what I was looking for - something sweet and savory with a lil Asian kick to it. This recipe boasts that it tastes like the lil BBQ ribs that many Asian restaurants serve. The author didn't lie. The sauce is very reminiscent of those BBQ ribs. And I even took a major shortcut by not marinating the tenderloin. I just seared the meat and threw it into the oven to finish cooking, while I made the sauce seperately so that I could spoon it over the tender pork medallions. I can just imagine how even more flavorful this dish would have been had I the time to marinate. So the good news is, if you don't have the time to marinate the pork you'll still end up with quite a delicious dinner. Honey Gingered Pork Tenderloin Courtesy of "FlemishMinx" and Recipezaar.com The recipe below reflects my changes. 2 (3/4 lb.) pork tenderloins Salt & Pepper 2 tsp. vegetable oil 1/4 c. honey 1/4 c. soy sauce 1/4 c. oyster sauce 2 TBS. packed brown sugar 1 TBS. fresh minced ginger 1 TBS. minced garlic 1 TBS. ketchup 1/4 tsp. cayenne pepper 1/4 tsp. cinnamon 1/3 c. chicken stock 1 TBS. cornstarch (or enough as needed) (optional) Adjust oven rack to middle position; heat oven to 400º F. Sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat. Heat oil in 12-inch skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned. Transfer tenderloins to rimmed baking sheet and place in oven (reserve skillet if making pan sauce); roast until internal temperature registers 135º to 140º on instant-read thermometer, 10 to 16 minutes. Once out of the oven, cover loosely with a foil tent and let rest for 10 minutes before slicing. In still hot skillet, combine the first 9 sauce ingredients with a wooden spoon, making sure to scrape up all the bits from the bottom of the pan. Simmer for 10 minutes and then add the chicken stock and cornstarch (if using). Continue to simmer until desired thickness. Slice well rested tenderloin into 1/4 to 1/2 inch medallions and arrange on plate. Drizzle sauce over medallions before serving. If serving this dish to guests, keep in mind the sauce is quite strong and might be best to be served on the side. My Notes: If you are going to marinate the tenderloin first - place pork into a large ziplock bag or a shallow baking dish, whisk together first 9 sauce ingredients in a bowl, and pour over pork. Close bag or cover dish and place in refrigerator to marinate at least 8 hours, but 24 is better. Turn at least twice during this time. When ready to cook, continue on with recipe as instructed above, using reserved marinade for sauce. No no!! Don't go anywhere yet, I'm not done! I need just another minute or two of your time to show off the bestest Valentine's Day card I've ever received before. Ya'll know how I love home made cards, right? Well feast your eyes on this masterpiece: @}`~,~~., My sweet friend and fellow monthly baking clubber (uhh girls? We really need to decide on that name), Brilynn, made me this V-day card, ya'll!! I cropped the top of it where she writes that this card should get her into the dork club (Which I am President, CEO and Queen of) - which made me chuckle and also confused me a bit.. As I had inducted her MONTHS ago and made her Vice President of All That Is Dorky - apparently she didn't get the memo. huh. Thank you, Bril! I heart my hearty homemade card! :D