Thai pork tenderloin

My Grandmother passed this one on to me years ago and I LOVE it.  I use this one often.  It is best sliced thin on French rolls, but enjoy however you like folks. 

Thai Pork Tenderloin

1 12oz pork tenderloin
1/4 C water
1/4 C reduced sodium soy sauce
1/4 C packed brown sugar (I use light)
2 Tbsp red thai curry paste
1 tsp ginger
1 Tbsp toasted sesame oil
French style rolls split (Pepperidge Farm)

Place pork in a heavy plastic bad.  For marinade combine sesame oil, ginger, and red curry paste then add water, soy sauce, brown sugar.  Once all combined pour over pork and close the bag.  Turn to coat the meat and refrigerate for 48 hours turning the bad occasionally. Drain the pork and reserve the marinade.  Cover and chill the marinade.  Place the pork on a rack in a shallow roasting pan cover with foil.  Roast at 425 F for 15 minutes.  Remove the foil and roast 15 minutes more or until the meat reaches 160 degrees F.  Cool slightly and cut into thin slices.  To serve, bring the marinade to a boil and add the pork slices and simmer for about 5 minutes.  Remove the slices from the marinade and arrange on rolls.

Updates

Hey y'all!  Just wanted to clarify that more than a few things have changed in the past few months.  Hence the not posting much since March.  I promise I will post some recipes this weekend.  I got a new job in early May and although its challenging, I am loving it so far.  My son and husband are adjusting well...I'd like to think anyways.  We are definitely enjoying New Mexico so far too.  If anyone has anything they want me to post let me know.  I have had a few requests lately so I will address those as well as adding a few recipes I have been bringing out of the closet lately.  I hope all is well in your world tonight.  Hug someone and smile.  You may not realize how helpful that is and how meaningful it can be in someone elses day.  Recipes soon :-)