Bangkok-Style Roasted Pork Tenderloin
1 teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¼-½ teaspoon freshly ground black pepper
2 (1-pound) pork tenderloins, trimmed Olive oil
½ cup chicken, pork, or
vegetable stock, or water
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 less than 30 minutes.
Place rack on bottom third of the oven, then preheat the oven to 500°.
Combine the spices in a small bowl.
Rub each of the tenderloins with half of the spice mixture and a bit of olive oil. 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 (or water). Bring to a boil, scraping the bottom of the pan to loosen any cooked-on bits. Season with salt and pepper to taste.
To serve, slice the tenderloins into thin slices. Pour a bit of the sauce over top, passing more separately at the table.