Umami Pork Tenderloin
2 pork tenderloin 1-1.5 Lb. average size
1 tbsp fresh chopped ginger
1/2 cup soya sauce
2 tbsp mustard (1 Dijon and 1 yellow)
1 tsp hot sauce
1/3 cup pineapple or apple juice
2 tbsp pineapple or apple cider vinegar
1 tbsp balsamic vinegar
1/3 cup chicken broth
1 tbsp smoked paprika
1 tbsp onion powder
2 tbsp garlic powder
1 tbsp Umami spice , see http://chefk.com/pearl-meatballs-umami-spice-5-spice-honey-garlic-sauce/
1/2 tbsp chili flakes
Trim the pork tenderloin and remove the blue skin, place in a container and set.
Place all the ingredients in a blender or food processor, process until smooth. Pour half the marinade over the pork and cover with plastic wrap. Refrigerate for 6 hours or overnight.
Place the remaining marinade in a small sauce, heat to boiling, reduce heat and simmer until the liquid reduces by half, your glaze is ready.
Sear all sides of meat on high heat. Place in a baking dish. Bake on 400 (200 C)17 minutes, turn over half way during cooking. Baste with the glaze before putting it in and when flipping, allow to rest for 5-10 minutes. Slice and serve.