Roast pork tenderloin with Asian marinade from John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher by John Ash and Amy Mintzer

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Notes about this recipe

  • lorloff on January 14, 2024

    The marinade on this was really flavorful and worked really well both as a marinade and a sauce. We like a bit of spice so I followed the recipe and added Mother-in-law’s Korean chili sauce about 3 Tablespoons to the marinade and it came out perfectly. We follow Bittman and cook the pork tenderloin to 137 and let is rest for 5 minutes. It was delicious.

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