PORK TENDERLOIN WITH SOY, GINGER, AND LIME
This Asian-style marinade transforms a mild cut of pork into an exotic dish. Serve it with a mix of summer vegetables, such as Sauteed Snap Peas with Scallions and Radishes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 6
Steps:
- In a medium bowl, combine soy sauce, vinegar, lime juice, oil, and ginger. Add pork to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium-low; lightly oil grates. Lift tenderloin from marinade; discard marinade. Grill, turning occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145, 18 to 20 minutes. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before slicing.
Nutrition Facts : Calories 185 g, Fat 7 g, Protein 25 g
PORK TENDERLOIN WITH GINGER-SOY SAUCE
From Cooking Light. Serving size; 3 oz. pork and 1 T. sauce. Per serving: 165 calories, 5.6 g fat, 24.1 g protein, 3.1 g carb, 0.4 g fiber, 74 mg cholesterol. Serve over steamed rice and sugar snap peas.
Provided by ratherbeswimmin
Categories Pork
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Let the oil get hot in a large skillet over med-high heat.
- Flatten each piece of pork to 1-inch thickness (can do this with your hands or rolling pin).
- Sprinkle pork with salt and pepper.
- Add pork to skillet; cook 5 minutes on each side; remove pork from skillet and keep warm.
- Add 1/4 cup water to skillet, scraping to loosen browned bits.
- Add in vinegar and the next 5 ingredients; cook over med-low heat for 2 minutes.
- Stir in the onions; serve sauce over pork.
Nutrition Facts : Calories 179.1, Fat 7.8, SaturatedFat 2.3, Cholesterol 74.8, Sodium 352.5, Carbohydrate 2.2, Fiber 0.3, Sugar 1.3, Protein 23.7
HONEY GINGER PORK TENDERLOIN
If you are making more than 4 tenderloins then double all ingredients. They can also be broiled as well as grilled on the outdoor grill.
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT20m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the pork with cold water, and pat dry with a paper towel.
- In a bowl combine all the remaining ingredients.
- Pour over the pork and turn to coat well.
- Cover and refrigerate for 8-24 hours, turning a couple of times in dish during marinating time (overnight is better).
- Remove the pork from the marinade, and season with salt and pepper. (reserving marinade).
- Arrange on a oiled grill rack.
- Grill, basting with reserved marinade and turing about every 3 minutes until cooked.
- Discard remaining marinade.
- Let pork stand for 7 minutes (or more) before slicing.
- Delicious!
Nutrition Facts : Calories 160.3, Fat 0.2, Sodium 2071.1, Carbohydrate 39.3, Fiber 0.6, Sugar 33.8, Protein 3.3
GINGER-MARINATED PORK TENDERLOIN
Categories Ginger Tomato Marinate Roast Quick & Easy Vinegar Pork Tenderloin Fall Soy Sauce Gourmet
Yield Makes 1 serving (with leftovers)
Number Of Ingredients 11
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.
GINGER SOY PORK CHOPS
"As pork raisers, we've served pork many different ways, and this is our absolute favorite," notes Alice Hermes of Glen Ullin, North Dakota. "One of our daughters went to state competition in 4-H when she entered these tangy chops seasoned with soy sauce, ginger and garlic."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine the soy sauce, green pepper, brown sugar, onion, ginger and garlic; cover and process until smooth. Set aside 2 tablespoons for sauce. Pour the remaining marinade into a large resealable plastic bag or shallow glass container. Add pork chops and turn to coat. Seal or cover and refrigerate for 8 hours or overnight; drain and discard marinade. , Grill chops, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., In a saucepan, combine the sugar, cornstarch, water and reserved soy sauce mixture; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.
Nutrition Facts :
STIR-FRIED PORK WITH GINGER AND SOY SAUCE
This low-calorie, stir-fried pork is quick and easy while still delivering on flavour, and helping you on your way to getting five a day.
Provided by andrewcunningham1978
Time 30m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce.
- Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate.
- Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds.
- Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately.
GINGER PORK
Cubed pork braised in chicken broth, sherry, soy sauce and water. Add ginger and other seasonings, and you have the delicate and delicious dish called Ginger Pork.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Place cubed pork and flour together in a resealable plastic bag. Seal and shake. Meanwhile, heat oil in a large skillet or wok. When hot, add coated pork and brown quickly; remove with a slotted spoon and set aside. Pour off remaining oil.
- In same skillet combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper and reserved pork cubes. Bring all to a boil. Then lower heat, cover and let simmer 15 minutes or until pork is tender. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.
Nutrition Facts : Calories 224.2 calories, Carbohydrate 15 g, Cholesterol 35.2 mg, Fat 10.4 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 2.9 g, Sodium 542.5 mg, Sugar 1.4 g
PORK CHOPS WITH GINGER-SOY GLAZE
Provided by Sally Gilmour
Categories Ginger Soy Marinate Sauté Low Carb Pork Chop White Wine Healthy Bon Appétit Japan
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend. Add pork and turn to coat. Refrigerate at least 30 minutes and up to 3 hours.
- Heat oil in heavy large skillet over medium-high heat. Drain pork and reserve marinade. Add pork to skillet and sauté until cooked through, about 5 minutes per side. Transfer pork to platter. Add marinade and green onions to same skillet. Boil until reduced to glaze, about 1 minute. Spoon glaze over pork.
JAPANESE GINGER PORK
This recipe is for a quick Japanese style pork saute. Great with rice and steamed veggies on the side. You can also double the recipe and use whole Pork Chops or chicken breasts for grilling!
Provided by baby23
Categories World Cuisine Recipes Asian Japanese
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.
- Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 3.6 g, Cholesterol 55.1 mg, Fat 20.1 g, Fiber 0.1 g, Protein 18.8 g, SaturatedFat 5.2 g, Sodium 490.8 mg, Sugar 2.9 g
SOY-AND-GINGER-MARINATED PORK CHOPS
A brief stint in the refrigerator with a soy-and-ginger marinade gives the pork flavor while tenderizing the meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.
- Arrange pork chops in a 9-by-13-inch nonreactive baking dish. Reserve 3 tablespoons marinade, and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes.
- Heat remaining tablespoon oil in large skillet over medium-high heat. Remove pork chops from marinade, and sear for 3 1/2 to 4 minutes. Reduce heat to medium. Flip chops, and sear until just cooked through, 3 1/2 to 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes.
- Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced scallion.
GINGER-ORANGE PORK TENDERLOIN
A fast-to-fix mix marinates grilled pork tenderloin in this simple yet special entree from Lynn Roth of Ypsilanti, Michigan.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 243 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 851mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
HONEY-SOY BRAISED PORK WITH LIME AND GINGER
This is a wonderfully simple and hands-off way to prepare a flavorful hunk of meat, equally suited to a weeknight or a dinner party. There is no need to brown the pork first because the meat gets appealingly dark and caramelized while braising in the rich combination of soy sauce and honey. Fresh cilantro, scallions and a squeeze of lime added just before serving bring freshness. This meal is flexible: It works over rice or other whole grains, tossed with noodles or wrapped in lettuce leaves.
Provided by Sarah DiGregorio
Categories dinner, weekday, meat, roasts, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
- Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
- Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
- While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.
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