Asian Style Pork Tenderloin with Chinese Tomato Relish

On a lark, I decided to do something with a pork tenderloin and tomatoes, and wanted to put an Asian spin on it.  Since tomatoes are not often found in Asian cooking, I had to make this one up as I went along.  I was pleased with the result, although I overdid the Chinese Five Spice in the relish preparation.  Chinese Five Spice, which is a blend of anise, star anise, cinnamon, cloves and ginger, is a powerful concoction, and should be used sparingly.  I have, therefore, adjusted this ingredient's amount in the following recipe.

This went extremely well with my Asian Napa slaw.  Click here to go to that recipe. I also accompanied this with some grilled asparagus that I finished under the broiler with crumbled goat cheese, crumbled bacon and a dash of balsamic vinegar.  I broiled a couple of minutes until cheese became melted and bubbly.

Ingredients

For the pork tenderloin

1 3-4 lb pork tenderloin
1/2 cup light soy sauce
1/4 cup sesame oil
2 tbsp Worcestershire Sauce
1/4 cup sherry wine
2 tbsp grated ginger (fresh, not powdered)
3 tbsp minced garlic
2 green onions, chopped
1-1/2 tbsp Asian chili paste
2 packs Splenda

Ingredients

For the tomato relish

2 tbsp olive oil
14.5 oz can petite dices tomatoes (like, Hunt's)
2 tbsp minced garlic
1/2 cup diced yellow onion
1 tbsp Worcestershire Sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp powdered mustard (like, Coleman's)
6 tbsp malt vinegar
1/2 tsp Chinese five spice
2 packs Splenda
1/2 tsp black pepper
pinch of salt

The Recipes

First, marinate the tenderloin:

Put all of the ingredients except the pork tenderloin in a mixing bowl and whisk well to combine.  Then, place the tenderloin in a zip-lock plastic bag with the marinade, seal, and allow to sit in your refrigerator for at least four hours.

Then, make the relish:

In a medium saucepan and over medium high heat, bring the olive oil to the shimmering point, and then saute the onion and garlic.  Add the tomatoes and cook for fifteen minutes, stirring frequently.  Add all other ingredients and simmer thirty minutes until thick.  Stir frequently to prevent sticking or burning.  Allow the sauce to cool for thirty minutes before serving.

Next, cook the roast:
Pre-heat oven to 450 degrees.  Remove the pork tenderloin from the plastic bag and discard the marinade.  Pat dry with a paper towel.  Place the tenderloin on a rack and roast for thirty minutes.  Allow it to rest of five to ten minutes when you bring it out of the oven.