Pork Tenderloins With Rice

After eating excessively during the holidays, starting with some lean pork tenderloins would probably be the right choice.  One of my new year's resolutions is to stay healthy, but also to enjoy delicious foods.   I hope I will discover more interesting recipes, and improve the quality of the pictures so that they look indulgent.  I am inspired by all the talented and creative food bloggers out there.  Their beautiful food blogs make my passions for cooking get stronger.

Ingredients
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


Directions

1. Preheat oven to 350 degrees F.
2. In a small bowl, mix basil, rosemary, garlic, ginger, soy sauce, salt and pepper together.  
3. Rub the ingredients over the pork tenderloins and place them in a freezer bag.  Refrigerate for about an hour.
4. Remove the pork tenderloins from the freezer bag.  
5. Coat pork tenderloins with corn starch.  
6. 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.  
7. Add the broth to the meat, and bake for about 15 minutes.
8. Take the meat out, brush the top with one tablespoon of honey.  
9. Put the meat back into the oven and bake for 10 minutes.
10. Take the meat out again.  Flip to the other side.  Brush with the remaining honey and bake for another 10 minutes.  
11. Remove from oven.  Let rest for 5 minutes before slicing.
12. Serve with rice.