Mongolian pork tenderloin

 This recipe was inspired on one of my many trips to Napa Valley. Mustards Grill in Yountville is one of our favorite restaurants.   We stopped by for lunch during our first trip to Napa and ordered the Mongolian pork chop.  We loved it so much, every trip to Napa must include a stop at Mustards Grill for this dish.  My version is close to theirs, but with a few minor differences.  The flavor is wonderful.  I use this same marinade on chicken wings.  Maybe make the pork and save some marinade for the super bowl and wings!  I serve this with garlic mashed potatoes and honey glazed carrots.   Enjoy!

Yields:  8 - 10 servings

Marinade:
2 T. olive oil
3 cloves minced garlic
1/2 c. hoisin sauce
1 T. honey
1 T. soy sauce
1 T. sherry vinegar
1 T. rice vinegar
1/2 t. hot chili sauce
1 t. sesame oil
salt and pepper to taste
1 t. mirin
2 lbs. pork tenderloin ( or thick pork chops, ribs or chicken and chicken wings)

Salt and pepper all sides of the pork tenderloin.  In large saute pan, add olive oil and sear tenderloin on all sides.  When done searing, remove and set aside.  In medium bowl add all ingredients for the marinade and mix together well.  Pour over the pork and let rest marinating over night or for atleast 4 hours.  When ready to cook put in oven or grill it in the summer time.  If baking it, preheat oven to 375 degrees and cook until the inside temperature of the pork is 160.  About 50 - 60 minutes.