2 (1 lb) pork tenderloins
3 basil leaves - chopped
1 tablespoon rosemary - chopped
3 garlic cloves - minced
1 teaspoon ginger - minced
3 tablespoons soy sauce
1/2 teaspoon salt - can be reduced
Pinch of black pepper
1/2 cup vegetable or chicken broth
2 tablespoons honey
1/4 cup corn starch - for coating
1 tablespoon oil
- Preheat oven to 350 degrees F.
- In a small bowl, mix basil, rosemary, garlic, ginger, soy sauce, salt and pepper together.
- Rub the ingredients over the pork tenderloins and place them in a freezer bag. Refrigerate for about an hour.
- Remove the pork tenderloins from the freezer bag.
- Coat pork tenderloins with corn starch.
- Heat oil in a large skillet over medium high heat. Pan sear the pork tenderloins until golden brown on all sides, and then transfer the pork tenderloins to a baking dish, uncovered.
- Add the broth to the meat, and bake for about 15 minutes.
- Take the meat out, brush the top with one tablespoon of honey.
- Put the meat back into the oven and bake for 10 minutes.
- Take the meat out again. Flip to the other side. Brush with the remaining honey and bake for another 10 minutes.
- Remove from oven. Let rest for 5 minutes before slicing.
- Serve with rice.