Pork Tenderloin Marinated in Spicy Soy Sauce

Weekends are probably the hardest days for Jeff and I to cook. We both usually work the closing shifts and by the time we get home we just want something quick and easy to make and eat. As of lately its ham sandwiches and chips or 7 pot stickers and a beer, small but relatively healthy.

I've finally reached that point in loosing weight where just eating healthy won't cut it. I need to pick up a work out regime and stick to it. I definitely need to start some sort of cardio, maybe run or bike every other day.  I'm at 143 and it seems I've been stuck there for quite awhile. I need to get motivated and think about the whole picture, get down to 135 and Jeff will shave his beard. That's what I will keep reminding myself when I start to slow down. Hopefully I can get to this point by ends of May. 2 months to lose 8 pounds. That is very doable.

Today I happen to get the afternoon off and since we always seem to eat the same thing (chicken or fish), I've decided to make some pork tenderloin. I have never been disappointed by anything pork tenderloin, this is definitely the best meat to make if you know how to cook it correctly.

Ingredients
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1 large clove garlic, peeled and minced
1 tablespoon finely grated fresh ginger
1-1/2 teaspoons Sriarcha
1 tablespoon toasted sesame oil
1-1/2 pounds pork tenderloin

Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, sriracha, and oil.

Place pork in a resealable plastic bag. Add the marinade and seal the bag, squeezing air out. Turn the bag to coat the tenderloin. Refrigerate for 2 hours, turning the bag once to redistribute the marinade.

After the 2 hours, preheat oven to 425 degrees F. While oven is preheating, heat about 2 teaspoons of canola oil in a large skillet at high heat. Discard excess marinade and brown all sides of the tenderloin. You might want to start the fan up and open the windows. It tends to smoke up a lot and the sriracha stings the nostrils a bit when burnt.

Transfer tenderloin to a foiled baking sheet and cook for about 15 minutes or until thermometer registers 145 degrees. Take out of oven and let rest for 10 minutes. Slice into 1 inch thick medallions. The tenderloin should have a warm pink center.

We served our plate with a side of white jazmin rice and garnished the tenderloin with scallions. We accompanied our food with Victory Golden Monkey. Expensive, but oh so delicious.