(Preheat oven to 450 degrees)
2 Pork Tenderloins, about 1 pound each
(Usually packed in l package)
4 tablespoons of Spicy Dry Rub (Follow link )
Gently fork each tenderloin on both sides and rub thoroughly with dry ingredients. Wrap each tenderloin in plastic wrap carefully. Cover both packets in foil and refrigerate at least an hour or preferably over night.
When ready to roast, unwrap tenderloins and place on oiled baking sheet or pan. Roast for 10 to 12 minutes; remove from oven and let sit for 10 minutes before cutting in ½ inch slices. Do not overcook; meat should be medium rare or pink, depending on taste. Serves 6.
Asian Meat Sauce
Gently heat 1/4 cup canola or grape seed oil in large skillet.
2 cloves garlic, finely chopped
1 tablespoon finely chopped peeled, fresh ginger
½ cup dry sherry
½ cup low and sodium chicken broth
2 tablespoons honey
1 lemon juiced
1 tablespoon lemon rind grated
4 chopped scallions
2 tablespoons soy sauce
Mix 1 tablespoon cornstarch with 3 tablespoons of water
Directions: Sauté garlic and ginger in skillet until soft. Add remaining ingredients with the exception of cornstarch, Stir well until combined thoroughly. Add cornstarch mixture to thicken.
This sauce can be made in advance and refrigerated. Heat well before serving.