Pork tenderloin coated with miso paste, grilled or broiled until almost done, and then left to rest for ten minutes to finish cooking.
We had this super easy miso glazed broiled pork tenderloin the other night to go with the Asian Baked Kabocha Squash I made for last Friday’s 38 Power Foods post. We liked the squash and loved the pork!
The recipe is from Mark Bittman’s How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food, one of my go-to cookbooks that has a permanent place on my kitchen counter.
Pork tenderloin is one of my favorite types of meat, probably because it’s so quick and easy to prepare. And it’s lower in fat than almost any other cut of meat, making it very Weight Watchers friendly. The key is to be careful not to overcook it so it stays tender and juicy.
Recipes don’t get much easier than this one: just rub the pork all over with white, yellow or red miso paste (I used red since that was what was in the fridge from a recent trip to Whole Foods), broil or grill it until browned all over and almost done, and then let it rest for 10 minutes to finish cooking. Dinner doesn’t get much easier than that!
I followed the recipe directions exactly, cooking it for about 15-18 minutes and then letting it rest 10 minutes, and it turned out perfectly. (Don’t you love when that happens?)
I used some of the leftovers the next day to make a delicious hearty salad with romaine, chopped apples, cucumber, squash and dried cranberries.
- 1-1/4 pound pork tenderloin in 1 piece
- ¼ cup white, yellow, or red miso paste
- Heat the broiler until quite hot and place the rack 2 to 4 inches from the heat source. (I used the broiler setting on my toaster oven.)
- Rub the tenderloin all over with the miso paste, until it’s completely coated.
- Broil, turning to brown all sides well (if it starts to burn, move the rack further away from the heat source.) until almost cooked through, but still a little pink in the very center, 10 to 18 minutes.
- Remove from the oven and let the pork rest for 10 minutes and then cut it into ½-inch thick slices.