Ginger Marinated Pork Tenderloin

MARINATED GRILLED PORK TENDERLOIN



Marinated Grilled Pork Tenderloin image

This is a wonderful tenderloin that tastes best when marinated for 24 hours.

Recipe From allrecipes.com

Provided by Donna Leigh

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time P1DT30m

Yield 4

Number Of Ingredients 12

¼ cup honey
¼ cup soy sauce
¼ cup oyster sauce
2 tablespoons brown sugar
4 teaspoons minced fresh ginger root
1 tablespoon ketchup
1 tablespoon minced garlic
1 tablespoon chopped fresh parsley
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
2 (12 ounce) pork tenderloins
Calories313 calories
Carbohydrate28.1 g
Cholesterol94.7 mg
Fat8.3 g
Fiber0.4 g
Protein31.5 g
SaturatedFat3 g
Sodium1120.6 mg
Sugar25.2 g

Steps:

  • Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours.
  • Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

GINGER-ORANGE PORK TENDERLOIN



Ginger-Orange Pork Tenderloin image

A fast-to-fix mix marinates grilled pork tenderloin in this simple yet special entree from Lynn Roth of Ypsilanti, Michigan.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 6

1/3 cup orange juice
1/3 cup reduced-sodium soy sauce
4 teaspoons brown sugar
3/4 teaspoon ground ginger
2 garlic cloves, minced
1 pork tenderloin (3/4 pound)
Calories 243 calories
Fat6g fat (2g saturated fat)
Cholesterol95mg cholesterol
Sodium851mg sodium
Carbohydrate9g carbohydrate (6g sugars
Fiber0 fiber)
Protein35g protein. Diabetic Exchanges

Steps:

  • In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 8 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, uncovered, over medium heat for 15 minutes on each side or until a thermometer reads 160°, basting frequently with reserved marinade.

GRILLED GINGER PORK TENDERLOIN



Grilled Ginger Pork Tenderloin image

Michelle Sanders of Fraser Lake, British Columbia says that this pork tenderloin is absolutely delicious and great for entertaining. Why? The quick prep is done ahead of time, and the grilling is so simple. "This dish is fool-proof!" she adds.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 7

2 tablespoons reduced-sodium soy sauce
1/4 cup sherry or reduced-sodium chicken broth
2 tablespoons canola oil
2 tablespoons minced fresh gingerroot
2 teaspoons sugar
2 garlic cloves, minced
2 pork tenderloins (1 pound each)
Calories 214 calories
Fat8g fat (2g saturated fat)
Cholesterol84mg cholesterol
Sodium194mg sodium
Carbohydrate2g carbohydrate (1g sugars
Fiber0 fiber)
Protein30g protein. Diabetic Exchanges

Steps:

  • In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain pork and discard marinade. Prepare grill for indirect heat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. , Let stand for 5 minutes before slicing.

GINGER-MARINATED PORK TENDERLOIN



Ginger-Marinated Pork Tenderloin image

Recipe From epicurious.com

Categories     Ginger     Tomato     Marinate     Roast     Quick & Easy     Vinegar     Pork Tenderloin     Fall     Soy Sauce     Gourmet

Yield Makes 1 serving (with leftovers)

Number Of Ingredients 11

1 2/3 cups chicken broth (13 1/2 ounces)
1/4 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons ketchup or 2 tablespoons tomato paste
3 tablespoons finely grated peeled fresh ginger
3 garlic cloves, minced
1 tablespoon cider vinegar or balsamic vinegar
1 (3/4 pound) pork tenderloin
1 tablespoon olive oil
Special Equipment
an instant-read thermometer

Steps:

  • Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.
  • Bring tenderloin to room temperature, about 1 hour.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
  • 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. Serve slices of tenderloin with sauce.

GRILLED GINGER-PEANUT PORK TENDERLOIN



Grilled Ginger-Peanut Pork Tenderloin image

Marinate pork tenderloins overnight, then grill them to perfection the next day. Delicious!

Recipe From allrecipes.com

Provided by DIANA F

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 8h30m

Yield 6

Number Of Ingredients 9

2 (16 ounce) pork tenderloins, trimmed of fat
3 tablespoons soy sauce
1 ½ teaspoons sugar or sugar substitute
1 tablespoon sesame oil
1 tablespoon smooth natural peanut butter
1 clove garlic, minced
1 teaspoon curry powder
1 tablespoon minced fresh ginger
½ teaspoon salt
Calories178.3 calories
Carbohydrate2.7 g
Cholesterol65.5 mg
Fat7.2 g
Fiber0.4 g
Protein24.6 g
SaturatedFat1.7 g
Sodium702.9 mg
Sugar1.4 g

Steps:

  • Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.
  • Preheat an outdoor grill for high heat.
  • Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F (65 degrees C). Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.

ORANGE AND GINGER GRILLED PORK TENDERLOIN



Orange and Ginger Grilled Pork Tenderloin image

This is an easy recipe perfect for a special dinner. The leftovers make wonderful sandwiches the next day. Serve this with your favorite mashed potatoes.

Recipe From food.com

Provided by cookiedog

Categories     Pork

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup orange juice
1/4 cup cider vinegar
1 tablespoon finely grated fresh ginger
2 tablespoons grated orange zest
3 pork tenderloin (about 3 pounds total)
1 cup orange marmalade
1 tablespoon finely grated fresh ginger
2 tablespoons light soy sauce
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper

Steps:

  • To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
  • Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
  • To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
  • Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
  • Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.

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