A repost from the Witch’s Kitchen blog, which will soon go away.
This and the apple pie were the centerpiece of yesterday’s Samhain feast.
Rinse the tenderlion and pat dry with paper towels. Mix 1/2-cup soy sauce, 1 tablespoon fresh minced ginger, and 2 cloves minced garlic. Put the tenderloin into a large baggie and add the soy mixture. Seal with no air in the bag and squish to make sure the meat is completely covered. Refrigerate for 2 hours.
Remove the pork from the bag and lightly pat dry; put in a baking dish. Mix honey with a splash of lemon juice. I have no idea about amounts, just enough lemon juice to thin out the honey a bit. Very liberally brush the pork with the honey. Don’t be stingy; slop that honey all over!
Bake at 350 for 20 minutes per pound.
This was absolutely the most tasty pork I’ve ever eaten. Paired with the apple-cranberry chutney we picked up from the farm when we went apple-picking a couple of weeks ago, it was divine. On the side, we had buttercup squash baked with butter, salt, pepper, and maple sugar; and a spinach salad with pumpkin seeds toasted with sea salt and cayenne pepper. For those into wine, the perfect complement was a 2002 Robert Mondavi Private Selection Pinot Noir.