Asian Pork Tenderloin

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Here is one I came up with the other day...sorry I did not take any pictures, but it was an experiment and I wanted to see how it all came out first. 
Well...it came out terrific..wish i had taken pics...oh well, next time.
This is my take on an Asian style tenderloin.

Asian Pork Tenderloin

A decidedly Asian twist to a simple marinated pork tenderloin.

   2 pork tenderloins  (1 package)

   1/2 cup Thai sweet chili sauce

   2 tablespoons Tamari sauce

   2 tablespoons oyster sauce

   2 teaspoons 
Garam Masala, or 
Chinese 5 spice powder

   3 cloves garlic, minced

   1 tbsp fresh ginger, grated

   For the sauce:

   1/2 cup chicken broth

   2 teaspoons cornstarch

   2 teaspoons water

Remove wrapping from tenderloins and tenderize with a Jaccard, or pierce all over with a fork, and place in a ziplock bag.

Mix all ingredients and pour over tenderloins in bag...refrigerate and 
marinate as long as you desire. Overnight worked well for me.

Heat oven to 375°F

Remove tenderloins from bag, attempting to save all the marinade into a sauce pan.

Roast tenderloins for 25 minutes, or until internal temperature is 140°F

Bring marinade to a boil and add chicken broth...let simmer while pork is roasting.

Mix cornstarch with water and stir into sauce to thicken.

Slice pork and serve with sauce and vegetable and starch of your choice.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.