Pineapple Papaya Pork Tenderloin

Pineapple Papaya Pork Tenderloin

What You Need:

1 (4 lb.) pork tenderloin
1 C papaya, diced
2/3 C soy sauce
1/2 C pineapple juice
6 scallions cut into pieces
1/2 fresh cilantro leaves, packed loosely
3 garlic cloves, peeled
3 T ginger
4 T honey
4 T of rice vinegar
2 T sesame oil
2 T red pepper flakes
3 T olive oil

How to Make It:

Rinse the tenderloin and pat dry with paper towel.
Trim away any fat and iridescent silver skin.
Tuck the thin tail under the pork to from a cylinder and tie the tail with kitchen string or with toothpicks.
Place the papaya into the blender.
Add the soy sauce and pineapple juice to the papaya.
Place scallions, cilantro, garlic and ginger into the blender.
Pour the honey and vinegar into the mixture.
Add the sesame oil and sprinkle in the red pepper flakes.
Cover the blender and puree until very smooth.
Pour the mixture into a large covered container or a large sealable bag.
Place the meat into the mixture.
Close and turn the container to cover the meat with the marinade.
Marinate for at least 1 hour at room temperature or for up to 8 hours in the refrigerator being sure to turn occasionally to keep the meat coated.
Place the oven temperature on 425 degrees.
Line a large roasting pan with aluminum foil.
Place the olive oil into a large skillet over medium heat and allow the oil to heat.
Sear the tenderloin on all sides for 3 minutes or until browned.
Place the tenderloin into the prepared roasting pan.
Roast for 25 minutes or until the internal temperature reaches 145 degrees.
Allow the tenderloin to rest for 10 minutes before carving.

Serves: 8