Chef John, our culinary arts training program Cooking for Life instructor, recommends this simple dish for the cottage. But this tender and tasty tenderloin recipe is a fabulous all-season addition to your entrée repertoire.
“The ease with which this dish comes together and its flexibility make this recipe a summer favourite and my go-to at the cottage. I make the marinade right in the bag for the ultimate in no-fuss prep; then keep it marinating in the fridge for as long as 3 or 4 days or throw it in the freezer to keep it longer. Maple syrup adds a western flavour to this eastern classic—it’s great served with white rice, kimchi, and grilled bok choy. The grilled loin can be cooked and then kept in the fridge and is wonderful leftover, especially in rice and grain salads.—John S.J. Lee, Cooking for Life chef instructor
Maple Soy Pork Tenderloin
|Pork tenderloin||1 each (approx. 1.5 lbs.)|
|Dark soy sauce||2 cups|
|Maple syrup||5 tbsp|
|Sesame oil||1 tsp|
|Rice wine vinegar||1 tbsp|
|Fresh garlic, crushed||1 clove|
Yield: 2-3 servings
- Mix all liquid ingredients and place in Ziploc bag or a baking pan, with cleaned (silver skin and excess fat removed) tenderloin. Add garlic to marinade, cover, and let sit in refrigerator for 24 hours (or maximum four days) ensuring that all sides of the loin are marinated.
- Preheat grill to highest setting. Remove loin from marinade, let it drip dry, and place on grill for 5–7 minutes on one side. Then turn and to get nice grill marks on the other side of loin. Lower heat to lowest setting, close lid, and let cook for 15 minutes, give or take 2 minutes depending on the shape and size of loin (the thicker the loin, the longer it will take, but aim for an internal temperature of 130°-135°C).
Tip from the pro: Beyond the grill, this recipe is ideal for winter cooking with the use of a cast-iron skillet and an oven. Sear off the loin until sides have browned and then place in oven for 20 minutes.