Emeril Lagasse'S Asian Pork Tenderloin

• 1/2 cup soy sauce
• 1/4 cup pineapple juice
• 1/4 cup coarsely chopped green onions
• 1/4 cup coarsely chopped shallots
• 1/4 cup loosely packed fresh cilantro leaves
• 2 tablespoons coarsely chopped fresh ginger
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar
• 2 tablespoons Emeril's Asian Essence, storebought, or see recipe that follows
• 2 tablespoons chopped garlic
• 1 tablespoon sesame oil
• 1 tablespoon crushed red pepper
• 2 pork tenderloins (about 2 pounds total)

1. Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour.
2. Preheat the oven to 400 degrees F. Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the grill and let rest for 5 minutes. Slice the tenderloins on a slight diagonal against the grain and serve immediately.

soy sauce, pineapple juice, green onions, shallots, cilantro, fresh ginger, honey, rice wine vinegar, follows, garlic, sesame oil, red pepper, pork

Taken from www.epicurious.com/recipes/member/views/emeril-lagasses-asian-pork-tenderloin-1238336 (may not work)