{"id":2786,"date":"2014-10-17T13:20:51","date_gmt":"2014-10-17T17:20:51","guid":{"rendered":"https:\/\/apa.si.edu\/picklesandtea\/?p=2786"},"modified":"2014-10-21T13:01:42","modified_gmt":"2014-10-21T17:01:42","slug":"roasted-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/roasted-pork-tenderloin\/","title":{"rendered":"Roasted Pork Tenderloin with Mustard Sauce and a Double Book Giveaway!"},"content":{"rendered":"
\"Burnished<\/a>

Burnished pork roast makes for a very satisfying–and easy–weeknight family meal!<\/p><\/div>\n

When I\u2019m struggling to put dinner on the table, I tend to rely on my oven.<\/p>\n

My oven is truly a Godsend and my answer to saner, more manageable meal prep at the end of a busy weekday. A quick rub–or if I was actually organized, an overnight soak in marinade\u2014is all it takes before I stick the meat in the oven and turn up the dial. While the meat is roasting, I\u2019ll prepare a starch (often rice in the rice cooker) and a vegetable side (often salad or a quick stir-fry). Sometimes, I\u2019ll just chop up some vegetables, coat with a glug or two of olive oil, and roast them in tandem with the meat. If I\u2019m lucky, I\u2019ll have time left over to watch cartoons with my son.<\/p>\n

The meat I roast varies between Moroccan-spiced boneless chicken thighs (it takes barely 25 minutes to cook!) \u00a0and brined bone-in pork chops. And then there\u2019s Lynn Chang\u2019s pork tenderloin. A traditional English roast\/Chinese barbecue pork mashup, this roast has become a family favorite.<\/p>\n

It\u2019s a winner in so many ways: you can prepare it the night before using only three ingredients you very likely already have in your pantry; the meat-loving members of your family will be happy (as will the \u201cI don\u2019t like weird Chinese food\u201d members); you can pair it with rice and bok choy, or potatoes and buttered peas, and the tenderloin won’t mind a peep!<\/p>\n

As one who is perpetually making do and making substitutes (I dislike purposefully buying ingredients for just one recipe!), let me give you some hints:<\/p>\n

    \n
  1. Tenderloin can be quite expensive so feel free to use center cut loin or pork shoulder. Just adjust the cooking time a little.<\/li>\n
  2. Bourbon, shaoxing wine, dry sherry, vermouth, etc. all functional equally well as the alcohol in this recipe.<\/li>\n
  3. I\u2019ve used whole yogurt instead of sour cream. Cr\u00e8me fra\u00eeche or Greek yogurt would work as well.<\/li>\n
  4. If you don\u2019t have dry\u00a0mustard powder, any mustard will do\u2014Dijon, grainy, maybe even give wasabi a try!<\/li>\n<\/ol>\n

    To celebrate this east-meets-west mashup, we’re\u00a0giving away a copy of The Asian Grandmothers Cookbook<\/em><\/a> bundled with Mastering the Art of French Eating<\/em><\/a>\u00a0(now available in paperback) by Ann Mah<\/a>. I love Asian food and I love French food–it\u2019s the perfect pairing!<\/strong><\/p>\n

    All you have to do is sign up for my email list (if you haven’t already, which I’m sure you are) and leave a comment by Friday, October 31st<\/sup>and I\u2019ll randomly pick a winner.<\/strong><\/p>\n

    (We can only mail to U.S. and Canadian addresses, sorry!)<\/p>\n

    ~~~<\/p>\n

    Roasted Pork Tenderloin with Mustard Sauce (Kao Zhu Li Ji)<\/strong><\/em><\/span><\/p>\n

    \"pork<\/a><\/p>\n

    This dish sounds very much like an all-American roast, but it comes from Lynn Chang\u2019s Cantonese maternal grandmother whom she calls popo. The original recipe uses Chinese rice wine but Lynn\u2019s mother, Li, suggests using more readily available bourbon. It can be served as a main course with rice and a vegetable side dish like Chinese broccoli in oyster sauce.<\/p>\n

    Time: 1 hour 10 minutes (10 minutes active) plus marinating
    \nMakes: 4 to 6 servings as part of a multicourse family-style meal<\/p>\n

    1\/4 cup soy sauce
    \n1\/4 cup bourbon
    \n3 tablespoons brown sugar
    \n3-pound extra-lean pork tenderloin
    \nMustard Sauce (recipe follows)<\/p>\n

    Combine the soy sauce, bourbon, and brown sugar in a large zip-top plastic bag. Add the pork, seal the bag, and shake to coat the pork evenly. Marinate in the refrigerator for at least 3 hours, or up to 12 hours.<\/p>\n

    Preheat the oven to 350 degrees F. Line a small roasting pan with foil.<\/p>\n

    Place the marinated pork in the prepared pan. Roast uncovered for about 1 hour, or until the internal temperature reaches 155 degrees F. Do not overcook.<\/p>\n

    Transfer the pork to a chopping board and let rest for 5 minutes. Slice into 1-inch medallions and serve with the mustard sauce.<\/p>\n

    Mustard Sauce<\/strong><\/span><\/p>\n

    1\u20443 cup sour cream
    \n1\u20443 cup mayonnaise
    \n1 tablespoon dry mustard
    \n3 green onions, white and green parts, finely chopped<\/p>\n

    In a small bowl, mix together the sour cream, mayonnaise, mustard, and green onions to form a smooth, creamy sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"

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