Pork Tenderloin in Caramelized Sugar and Ginger Sauce

Name: Pork Tenderloin in Caramelized Sugar and Ginger Sauce
Yield: Serves 4 to 6
Ingredients: 1 tablespoon chopped fresh ginger or galangal (peppery ginger, Thai ginger); 1 cup chicken stock; Salt and freshly ground black pepper; 2 tablespoons crystallized ginger, finely chopped; 1 large stalk fresh basil, stemmed, stems chopped, leaves saved; 1 tablespoon chopped fresh garlic; 1 teaspoon sesame oil; 6 star anise; 1 quart wet brine; 2 1-pound fresh pork tenderloins, trimmed; ½ cup superfine sugar; ½ cup sherry vinegar; 1 tablespoon jasmine-ginger-chili oil; 1 tablespoon olive oil

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

We used to do this in Speedo 690, and now I have updated it with crystallized ginger and jasmine oil.

Ingredients

2 1-pound fresh pork tenderloins, trimmed
1 quart wet brine

Dinner
Main course
Gluten-free

Method

Brine the pork for 45 minutes, then take it out of the brine and wipe dry. Put the ginger, garlic, and chopped basil stems in a small bowl, mix together, and then rub the marinade into the tenderloins. Cover them and let marinate for 1 hour.

Meanwhile, put the sugar in a 10-inch nonstick sauté