Marinated Pork Tenderloin with a Creamy Ginger-Garlic Sauce with ingredients from Sigona's

Marinated Pork Tenderloin with a Creamy Ginger-Garlic Sauce

Marinated Pork Tenderloin with a Creamy Ginger-Garlic Sauce. Photo and recipe by Dana Pitchon

This marinated pork tenderloin is fantastically flavorful and is even low in sodium. The dish goes best with an arugula salad tossed with the Mirin and rice vinegar dressing (recipe below) and served with a side of Jasmine rice. Photo and recipe by Dana Pitchon, “The only supermodel on the planet who cooks, eats and photographs it.”

PORK TENDERLOIN

Clean one tenderloin of all the fat and silver skin. Put in 1gal Ziploc bag with 3tbsp. Kikkoman (less sodium soy sauce) and 2 tsp. Mrs. Dash original. Take all air out of bag by pushing on the plastic. Put in refrigerator for 24 hours. Sauté on non-stick pan with extra virgin olive. Make small cut in meat to see how it is done. Take out when the meat is still pink. Let sit covered for about 10 min. Slice.

GARLIC SAUCE for one pork tenderloin

2 tbsp. Best Foods mayonnaise, 1 clove mashed garlic, 1”ground ginger, 1 tbsp. Mirin. Mix and serve with the meat. You can use the sauce for various applications.

SALAD DRESSING

Mix Mirin and rice vinegar in equal parts. Serve with any green mixed salad, preferably arugula.

ABOUT DANA

  • Dana Pitchon

    Photographer, designer, model, amateur gourmand and maker of photographic greeting cards

  • From La Honda, Calif.
  • Sigona’s local vendor for more than 10 years

Dana Pitchon, the “only supermodel on this planet who cooks, eats and photographs it,” is a former top model of Czechoslovakia, fashion designer and fashion photographer. Now living in La Honda, she’s photographs nature, architecture, arts and culinary creations, preparing prints on various materials, such as aluminum or photo paper, for local art shows and retail shops. Her eye for things of beauty, whether in nature or on the runway, shines through on her simply stunning photo greeting cards. Look for her cards at both Sigona’s locations.

After Dana left Czechoslovakia and settled in La Honda, Calif., she began cooking. What started out of necessity turned into a delicious hobby that Dana also sees as photographical, edible art. She’s even lent her photography and design skills to Sigona’s Fruit for Thought by designing flyers for the delivery service that leave your mouth watering. Should you attend one of her art shows, you can expect to sample her art with both your eyes and your palate. Check out www.DanaPitchon.com for samples of her art as well as her other blog for recipes for her inventive and delectable dishes.

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