Marinated Pork Tenderloin and Brown Rice Salad with Citrus Thai Basil Vinaigrette

My husband loves pork tenderloin so I cook it at least once a week.  I have a few favorite recipes, including Food Network star Tyler Florence's Pork Tenderloin with Chimichurri which I posted last week.  Last night I was craving Asian flavors so I decided to try marinating the pork in few spices and soy sauce, then glazed it with a classic Trader Joe's product, Trader Ming's Soyaki.  This is a great product to keep in your refrigerator!  It is a wonderful substitute for plain Teriyaki sauce and can be used as a marinade, glaze, dressing for pasta or rice, or sauce for meats.  

I served the pork with a brown rice salad recipe from the Food Network website.  I loved this salad and would definitely try the dressing on other salads, including greens or fruit.  It would also taste delicious with spicy grilled shrimp.  

http://www.foodnetwork.com/recipes/bobby-flay/brown-rice-salad-with-citrus-thai-basil-vinaigrette-recipe/index.html

Marinated Pork Tenderloin with Soyaki Glaze

1 tablespoon grated ginger

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/3 cup soy sauce

2-3 tablespoons rice vinegar

2 tablespoons vegetable oil

1/4 cup Trader Ming's Soyaki sauce for glazing

2 pork tenderloins (about 1 pound each)

Preheat oven to 400 degrees.  Mix together ginger, garlic, red pepper flakes, soy sauce, vinegar and oil in a large ziploc bag.  Add pork tenderloins, seal and refrigerate for 30 minutes to 1 hour.  Grill all sides of pork, or sear in a large pan, on medium high heat, about 2 minutes per side.  Pour Soyaki sauce over pork and finish cooking in oven for 15 - 20 minutes.  

**In order to avoid burning the sauce in the oven, place pork on a piece of tinfoil with sides folded up around outside of pork and cook on a cookie sheet or jelly roll pan.**