I need a good pork fillet recipe

Hi all,

For some time now I have had the craving to try cooking pork fillet. However, I have a hard time finding a recipe that would suit me.. I don't have a special preference for it, so I will accept whatever is the favourite for you. Please post your favourite pork fillet recipes, or at least various ways of preparing pork fillet.

Thanks.

http://www.epicurious.com/recipes/food/views/Ginger-Marinated-Pork-Tenderloin-108734

I found this and it looks really good.. However, I need some help with the last part.

"While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer."

Can somebody help me with this? It says to put the marinade and let it boil until reduced to 1/3 cup, however around high heat should I put so that it doesn't burn but if effectively reduces? I haven't done this (not much experience with sauces) before, and I am afraid I might burn it, do you recommend medium, medium-low or low temperature for this? Also, I guess the ending means when I add the broth, I bring it to a simmer and remove it right away?

"and boil until reduced to about 1/3 cup"

What I meant was my recipe was unclear about that, "boil until" means to boil it all the way (at least IMO) and you say to let it reach a boil at the end.. Anyway, could I put it on a medium-high heat until boiling and then low heat until reduced? And, another stupid question, what about stirring? I wouldn't be so stubborn about this part but I really have no experience with this and it's the marinade I'm cooking, I musn't let it burn. Thanks

Here's the link to the recipe

http://www.epicurious.com/recipes/food/views/Ginger-Marinated-Pork-Tenderloin-108734

Sorry about the above post, didn't see your new reply.

So, I put it at medium-high, let it boil but of course watch it and logically no stirring, right? I have to double ask because it's really something I don't have experience with, when it comes to sweet stuff I feel like I have a bigger understanding but the savoury isn't something I do a lot.

Also, I add the remaining broth, and when it starts simmering remove it (so it's liquidy and not as thick) or reduce it again? Because it doesn't mention reducing.

And another question, the recipe says to roast the meat in the pan you've fried it in. Since I'm going to use my teflon frying pan for this, I guess it's better to replace with another pan? If so, do I put oil? Don't laugh please :)

The marinade has 1/4 cup (50 grams) brown sugar, hopefully that won't be a problem..

Okay thanks a lot. The reducing thing is pretty much covered, unless someone has extra tips and advices.

Now for roasting the meat (I can see you cooking this meal for me to shut me up). The recipe says 12-15 minutes at 425 F (220 C). Seeing as I have already browned it before and the meat is roasted uncovered, do you think this is a good temperature, that won't sacrifice the tenderness and moistness of the meat?

Also, I do not have an instant-read thermometer, so what's your advice on knowing when it is done?

And one more question (please take a look at the ones above this post as well), I was reading some comments at the recipe's site about being able to keep the pork in the marinade for some days in the refrigerator, but nothing official. About how much time would pork keep refrigerated in this marinade? Knowing that raw meat isn't very friendly with the fridge, I hope that the marinade will help this process. Thanks