Ingredients with Measurements:
- 1 pound pork tenderloin
- 1/2 cup iyokan juice
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon grated ginger
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Special equipment needed:
- Baking dish
- Grill or oven
Step-by-step instructions:
1. Preheat the grill or oven to 375°F.
2. In a small bowl, whisk together the iyokan juice, honey, soy sauce, grated ginger, garlic powder, salt, and pepper until well combined.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Season the pork tenderloin with salt and pepper, then sear it in the skillet until browned on all sides, about 5 minutes.
5. Transfer the pork tenderloin to a baking dish and brush the iyokan and honey glaze all over it.
6. Roast the pork tenderloin in the preheated grill or oven for 20-25 minutes, or until the internal temperature reaches 145°F.
7. Remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 11g
Carbohydrates: 19g
Protein: 27g
Substitutions for ingredients:
- Iyokan juice can be substituted with orange juice or grapefruit juice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Garlic powder can be substituted with minced garlic.
Variations:
- Add sliced onions and bell peppers to the baking dish for a complete meal.
- Use chicken breasts instead of pork tenderloin.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to sear the pork tenderloin before roasting it to lock in the juices.
- Baste the pork tenderloin with the glaze every 10 minutes while roasting to ensure a sticky and flavorful crust.
- Let the pork tenderloin rest before slicing to prevent the juices from escaping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or oven until heated through.
Presentation ideas:
Serve the sliced pork tenderloin on a platter with a drizzle of the iyokan and honey glaze.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the pork tenderloin is not cooked through, return it to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the pork tenderloin to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
Food history:
Iyokan is a type of citrus fruit that is native to Japan. It is similar to a mandarin orange and is often used in Japanese cuisine.
Flavor profiles:
The iyokan and honey glaze is sweet and tangy with a hint of ginger and garlic. The pork tenderloin is juicy and tender with a caramelized crust.
Serving suggestions:
Serve the iyokan and honey glazed pork with a side of rice and steamed vegetables for a complete meal.
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Region: Japanese