Saturday, November 6, 2021

Asian Marinated Pork Tenderloin #Recipe @PegCochran


This recipe comes from Mary Berry, the doyenne of British cooking!  She was recently made a dame in a ceremony with Prince Charles at Windsor Castle!  I made a few alterations to the recipe--I used the ginger that comes in a tube.  She also called for scattering green onions, a sliced red chili and chopped coriander over the cooked roast but I didn't have any of those ingredients on hand.  It was still delicious and a quick and easy dinner.  My tenderloin was slightly smaller than the recipe called for but I made the full recipe for the marinade.  I was glad I did--it was yummy!




1 pork tenderloin (approx. 1 ½ lbs)

1 ½ inch piece of ginger, peeled and grated

2 garlic cloves, crushed

4 tbsp. soy sauce

2 tbsp. sweet chili sauce

3 tbsp. honey


Mix all of the ingredients from ginger to honey in a bowl.  Pour into a large ziplock bag or a bowl large enough to fit the tenderloin (and fit in your fridge!). Let marinate in the refrigerator for several hours.





Preheat oven to 425 degrees.  Line a baking pan (I used a Pyrex baking dish) with parchment (for easy clean-up!) and place tenderloin in pan, reserving mariande.  Roast 25 to 30 minutes or until cooked to 145 degrees.  Let rest, covered with foil, for five minutes on a board to finish cooking.   


Meanwhile, simmer reserved marinade over medium heat for several minutes.   


Drizzle meat with marinade and carve and serve!  






Barnes & Noble

A murder in her quaint British bookshop drops American Gothic novelist Penelope Parish into her deadliest caper yet.

Penelope Parish is ready to close the book on her amateur sleuthing—from now on, The Open Book’s writer-in-residence will be sticking to villains of the fictional variety while she puts the final touches on her new novel. But when an author is murdered inside the bookshop, all of Upper Chumley-on-Stoke goes on high alert.
Now it’s up to Pen and the quirky citizens of Chumley to stop a killer and protect the charming British town she’s begun to call home.

 Book #1


Barnes & Noble

    Book #2


Barnes & Noble



  1. Sounds very tasty.
    But I have a question. You say, "simmer reserved marinade over medium heat for several minutes." When was this reserved? Is it the marinade that remains after the loin is taken out of the bag?

    1. Thanks for noticing that! I've fixed it.

    2. "place tenderloin in pan, reserving mariande. "

  2. YUM! I bet it would also work with Turkey Tenderloin, probably need to adjust the cook time for poultry.

  3. I'll definitely make this recipe because the ingredients are not the ingredients I usually use & I'm in the mood to experiment, especially with the sweet chili sauce.