Gingered Pork Tenderloin Recipes

GINGER HONEY ROASTED PORK TENDERLOIN

Steps:

• Combine ginger, honey, lemon juice, garlic, soy sauce, cayenne, salt and pepper in a small mixing bowl.
• Add half the marinade ingredients to a large ziplock bag and add pork tenderloin. Seal bag and marinate for a few hours or overnight. Pour leftover marinade into an airtight container and keep refrigerated until ready to roast the pork.
• Line a baking sheet or baking dish with a double layer of aluminum foil and set aside. Remove leftover marinade container from the refrigerator and preheat oven to 400 F degrees.
• Heat a large skillet with a bit of olive oil over MED-HIGH heat, remove excess marinade and sear pork tenderloin very briefly on all sides until lightly golden brown.
• Transfer tenderloin to prepared baking sheet/dish and roast for 10-15 minutes, until a meat thermometer inserted in the thickest part of the tenderloin registers 133 F degrees.
• Brush with leftover marinade and broil on HIGH for 1-2 minutes until golden. Remove from oven, cover with foil and let rest a few minutes. Pork will continue carry-over cooking and should end up between 140-145 F degrees with a blush of pink.
• Brush marinade over the top of pork tenderloin and sprinkle with parsley if desired.Slice into 1/2 inch thick slices and serve.

GINGERED PORK TENDERLOIN

Steps:

• In a large skillet, saute onions in oil 5-6 minutes. Stir in water, ginger and garlic. Bring to a boil. Reduce heat; cover and simmer until onions are tender, stirring occasionally, 8-12 minutes. Reduce heat; stir in apple jelly until melted. , Meanwhile, cut tenderloin into 8 slices; flatten each to 1/2-in. thickness. Sprinkle with salt. In a large skillet coated with cooking spray, brown pork over medium heat, 2-3 minutes on each side. Top with onion mixture; cover and cook until meat juices run clear, 5-7 minutes. If desired, serve with rice.

GINGER-MARINATED PORK TENDERLOIN

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.

CUMIN AND GINGER RUBBED PORK TENDERLOIN

Steps:

• Put the cumin seeds in a small saute pan and bring to a medium heat. Toast the cumin seeds until they become very aromatic, 3 to 4 minutes. Put the cumin seeds and the crushed red pepper in a spice grinder and pulse until the mix becomes a fine powder. In a small bowl combine the cumin powder with the garlic and ginger. Season the pork with salt and rub with the cumin powder mix. Let the pork hang out in the fridge for 2 hours or up to overnight. Remove from the fridge half an hour before you want to cook it.
• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the saute pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes.
• Remove the pork from the oven and let rest for 10 minutes before carving. Slice the pork into 1/2-inch thick slices on the bias.

GINGER PORK

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.

PORK TENDERLOIN WITH SOY, GINGER, AND LIME

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.

HONEY-GINGERED PORK TENDERLOIN

Steps:

• Pat the pork dry and arrange in a shallow baking dish.
• Whisk together remaining ingredients in a bowl, and pour over pork.
• Place in refrigerator and MARINATE AT LEAST 8 hours, but 24 is better.
• Turn at least twice during this time.
• Preheat oven to 400 Degrees.
• Remove pork, placing in a clean shallow baking dish (non-stick is perfect).
• Reserve marinade if you wish to make a sauce with it.
• Bake about 35 minutes, or until meat thermometer registers 155 degrees.
• Remove from oven, let rest 5 minutes and slice thinly.
• For sauce: Strain reserved marinade into a sauce pan.
• Add chicken broth, and bring to a boil.
• Cook down to about half original quantity.
• Add cornstarch as needed to thicken.
• This sauce is rather strong, I usually just nap the plates with it and pass the rest at table.

HONEY-GINGERED PORK TENDERLOINS

Steps:

• Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.
• Prepare grill.
• Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork, basting with reserved marinade and turning it every 3 minutes, 10 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F., about 10 minutes more. Let pork stand 5 minutes before thinly slicing.
• Serve pork garnished with parsley sprigs.

GRILLED ROSEMARY GINGER PORK TENDERLOIN AND PEACHES

Steps:

• Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.
• When ready to cook, build a charcoal fire or preheat gas grill
• Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal.
• Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.
• To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 tablespoons of the reserved marinade. Garnish each plate with a rosemary sprig and serve.

GRILLED GINGER PORK TENDERLOIN

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-ALE MARINATED PORK TENDERLOIN

Steps:

• In a large non-reactive baking dish, place the pork loin.
• In a medium bowl, combine the ginger ale, soy sauce, 1/2 cup of the juice and all the vanilla, honey, ginger, the onion, garlic, cardamom, and red pepper flakes. Pour over the pork, cover tightly and refrigerate 12 to 24 hours, turning occasionally.
• Preheat the oven to 350 degrees F.
• Remove the meat from the marinade and reserve. Pat the roast dry with kitchen towels, season lightly with salt and freshly ground black pepper, and place in a roasting pan. Cook uncovered until an instant-read thermometer registers an internal temperature of 155 degrees F, about 1 hour.
• Remove the roast from the oven and place on a platter. Tent with aluminum foil and let rest for 10 to 15 minutes before carving.
• Meanwhile, pour any remaining marinade into a medium saucepan and bring to a boil. Cook at a brisk simmer for 5 minutes. Place the roasting pan over 2 burners over medium-high heat. Add the remaining 1/2 cup sherry and cook, stirring to deglaze the pan. Pour the juices into the saucepan with the remaining marinade. Add the chicken stock and cook until reduced by almost half. Whisk in the butter and remove from the heat. Adjust the seasoning to taste. Strain into a sauceboat or decorative bowl.

ROASTED PORK TENDERLOIN WITH GINGER AND GOLDEN RAISINS

Steps:

• Preheat oven to 400 degrees. Place a small roasting pan or large enameled casserole on stove over medium-high heat. Add oil. Season tenderloins on all sides with salt and pepper. Lay them in pan, and sear until well browned on all sides.
• Sprinkle orange zest over pork, then transfer pan to oven. Cook until just barely pink in middle, about 15 to 18 minutes. Transfer pork to a cutting board and place roasting pan over medium-high heat. Add vinegar and wine, and scrape up any pan drippings. Reduce by half, then add chicken broth. Reduce by one quarter, then stir in raisins, and cook for one minute. Remove from heat.
• Thinly slice pork, and arrange on a serving plate. Add any cooking juices to raisin sauce. Just before serving, with your fingers squeeze a few drops of ginger juice from pulp into sauce. Ginger should sharpen and freshen flavor without tasting of ginger. Serve pork, passing raisin sauce in a bowl.

GRILLED GINGER-PEANUT PORK TENDERLOIN

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.