Bangkok-Style Roasted Pork Tenderloin
This is a great dish to make when you’re in a hurry. Serve with a salad, some vegetables, and rice, and you can still have the whole meal ready in 30 minutes.
Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Medium
- 1½ tsp. salt, divided
- ¼ tsp. ground ginger
- ¼ tsp. ground cardamom
- 1 tsp. ground black pepper, divided
- 2 tsp. olive oil
- 2 pork tenderloins (1lb. each), trimmed
- ½ cup chicken stock
- Place rack on bottom third of the oven, then preheat the oven to 500°F.
- Combine 1 teaspoon salt, ginger, cardamom, ¼ teaspoon pepper, and oil in a small bowl. Rub each of the tenderloins with half of the spice mixture. Place the tenderloins in a roasting pan and cook for 10 minutes. Turn the tenderloins over and roast for 10 more minutes or until done to your liking.
- Transfer the pork to a serving platter, cover with foil, and let rest.
- Pour off any fat that has accumulated in the roasting pan. Place the pan on the stovetop over high heat and add the stock. Bring to a boil, scraping the bottom of the pan to loosen any cooked-on bits. Season with remaining salt and pepper.
- To serve, slice the tenderloins into thin slices. Pour a bit of the sauce over top, passing more separately at the table.