Pacific Coast Ginger-Lacquered Pork

Ingredients

• 1 lb Pork tenderloin, trimmed of silver skin
• 2 tbsp Neutral cooking oil
• 2 tbsp Soy sauce
• 1 tbsp Honey
• 1 tsp Fresh ginger, finely grated
• 1 clove Garlic, minced
• 2 tbsp Salted Perfection Sweet Ginger Finishing Salt

Instructions

1. In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, and 1 tablespoon of the Salted Perfection Sweet Ginger Finishing Salt to create a marinade.
2. Place the pork tenderloin in a shallow dish or a resealable bag and pour the marinade over it, ensuring it is well-coated. Let it sit at room temperature for about 20 minutes to let those flavors settle into the meat.
3. Preheat your oven to 400°F (200°C).
4. Heat the cooking oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, remove the pork from the marinade (save the liquid!) and sear the meat for 2-3 minutes per side until a beautiful golden-brown crust forms.
5. Pour the remaining marinade into the skillet and transfer the whole pan into the oven. Roast for 12-15 minutes, or until the internal temperature reaches 145°F.
6. Remove the skillet from the oven and transfer the pork to a cutting board. Let it rest for at least 5 to 10 minutes to keep those juices where they belong.
7. Slice the tenderloin into thick medallions and arrange them on a warm platter. Drizzle any remaining pan glaze over the top and finish with a final sprinkle of the remaining Salted Perfection Sweet Ginger Finishing Salt for that perfect, bright ginger pop. DUNZO!