* 1 (4 lb.) pork tenderloin, packaged in cylinder form
* 1 C papaya, diced (or substitute diced sweet apple)
* 2/3 C soy sauce
* 1/2 C pineapple juice
* 6 scallions cut into pieces
* 1/2 fresh cilantro leaves packed loosely
* 3 garlic cloves, peeled
* 3 Tbsp ginger
* 4 Tbsp honey
* 4 Tbsp rice vinegar
* 2 Tbsp sesame oil
* 2 Tbsp red pepper flakes
* 3 Tbsp canola oil
1. Mix together the papaya, soy sauce and pineapple juice.
2. Add scallions, cilantro, garlic and ginger and blend in well.
3. Blend in the honey, vinegar, sesame oil and pepper flakes.
4. When the mixture is smooth pour it into a large plastic zipper food bag.
5. Add meat, seal and turn making sure the meat is covered with the mixture well.
6. At room temperature marinade 1 hour, or refrigerate up to 8 hours, turn occasionally.
7. Set the oven temperature to 425 degrees and allow the oven to heat up.
8. Meanwhile, sear the meat in the canola oil in a hot, heavy skillet, until it is browned on all sides.
9. Transfer tenderloin to a roasting pan.
10. Roast the tenderloin 25 minutes or until the internal temperature reaches 145 degrees.
11. Cool at room temperature 10 minutes before carving. (You can cover the meat with an aluminum foil tent, being sure there is room open for steam to escape.)
I like to save pork tenderloin meals, especially ones as flavorful as this one, for special occasions. Those pretty little circles of tender pork look so nice lined up on a platter. Actually, if the price is right, a pork tenderloin can be a very good choice for just about any meal, any day. Why wait? Enjoy!