Lemon Ginger Pork Tenderloin Recipes

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GINGER HONEY ROASTED PORK TENDERLOIN



Ginger Honey Roasted Pork Tenderloin image

This roasted pork tenderloin is ready in a flash, and absolutely packed with great ginger, honey and garlic flavors! It's a weeknight winner!

Provided by The Chunky Chef

Categories     Entree     Main Course

Time 25m

Number Of Ingredients 10

1 lb pork tenderloin, excess fat trimmed
1 1/2 Tbsp fresh ginger, (grated)
7 Tbsp honey
2 Tbsp lemon juice
2 tsp grated fresh garlic
2 1/2 Tbsp soy sauce
kosher salt and black pepper, (to taste)
pinch cayenne pepper
olive oil for cooking
chopped fresh parsley, (for garnish)

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.

Nutrition Facts : Calories 260 kcal, Carbohydrate 32 g, Protein 24 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 689 mg, Sugar 30 g, ServingSize 1 serving

GINGERED PORK TENDERLOIN



Gingered Pork Tenderloin image

Ginger, onions and garlic pack a flavorful punch paired with pork tenderloin. These tasty medallions smothered in golden caramelized onions are a simple and satisfying main dish. -Rebecca Evanoff, Holden, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 large onions, thinly sliced
4 teaspoons olive oil
1/4 cup water
4 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 cup apple jelly
1 pork tenderloin (1 pound)
1/4 teaspoon salt
Hot cooked rice pilaf or rice, optional

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.

Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 196mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 24g protein.

PORK TENDERLOIN MEDALLIONS WITH CHINESE GINGER AND LEMON SAUCE



Pork Tenderloin Medallions With Chinese Ginger and Lemon Sauce image

From Cooking Light. Serving size: 3 oz. pork, 2 T. sauce, and 1 T. green onions. Per serving: 189 calories, 6.2 g fat, 24 g protein, 6.1 g carb, 0.6 g fiber, 75 mg cholesterol.

Provided by ratherbeswimmin

Categories     Pork

Time 44m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon fresh ground black pepper
1 (1 lb) pork tenderloin, trimmed and cut crosswise into 1/2-inch thick slices
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1/4 cup dry sherry
1/4 cup fat free chicken broth
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon soy sauce (low sodium)
2 teaspoons brown sugar
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onion

Steps:

  • In a small bowl, combine the first 3 ingredients; rub mixture evenly over pork.
  • Heat a large nonstick skillet over med-high heat; coat skillet with cooking spray.
  • Add in pork; cook 1 1/2 minutes on each side or until lightly browned; remove pork from pan and set aside.
  • Lower heat to medium; add in 2 tablespoons green onions, ginger, and garlic; cook and stir constantly for 2 minutes or until fragrant.
  • In a small bowl, combine sherry and the next 5 ingredients; add sherry mixture to skillet; bring to a boil, scraping pan to loosen browned bits.
  • Add pork back to skillet; cook 3 minutes or until pork is done.
  • Remove pork from pan using a slotted spoon; keep liquid in skillet.
  • In a small bowl, combine water and cornstarch, stirring with a whisk; add mixture to skillet; bring to a boil.
  • Cook 30 seconds or until slightly thick.
  • Serve sauce over pork; sprinkle with green onions.

Nutrition Facts : Calories 240.7, Fat 6.2, SaturatedFat 2.1, Cholesterol 74.8, Sodium 635.3, Carbohydrate 7.8, Fiber 0.5, Sugar 3.4, Protein 24.2

LEMON GINGER PORK TENDERLOIN



LEMON GINGER PORK TENDERLOIN image

Categories     Pork     Lemon

Yield 10

Number Of Ingredients 7

1 3-pound boneless pork loin
Salt and freshly ground black pepper, to taste
2 teaspoons rosemary leaves, finely chopped
1 tablespoon fresh ginger, peeled & minced
1 cup dry white wine
3/4 cup lemon marmalade (orange can be substituted)
1 tablespoon unsalted butter (at room temperature)

Steps:

  • Wash and trim all the excess fat from the pork loin. Preheat the oven to 350 degrees F. Place the pork loin in the Roasting Tray, sprinkling it with salt, black pepper, rosemary and ginger. Add white wine into the bottom of the Roasting Tray and cook for 50 minutes; basting is needed. Take the Roasting Tray out from the oven. Use a small bowl to mix marmalade with some pan drippings; pour over the meat. Continue to cook for another 35-45 minutes, basting during the last 15 minutes, or until the internal temperature reaches 150 degrees F-160 degrees F. Slice and serve it with pan juices.

LEMON-GARLIC PORK TENDERLOIN



Lemon-Garlic Pork Tenderloin image

I enjoy grilling, so I worked hard to develop marinades and sauces to accompany the meats. This blend of tangy lemon and savory garlic mixes perfectly with pork.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons canola oil
1-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
3 garlic cloves, minced
1-1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin (3/4 pound)

Steps:

  • In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts :

GARLIC-LEMON PORK



Garlic-Lemon Pork image

Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 9

1/4 cup all-purpose flour
2 lemons, 1 zested and juiced, 1 very thinly sliced
1 pork tenderloin, cut into 1-inch slices and pounded 1/4 inch thick
Salt and pepper
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
4 cloves garlic, thinly sliced
3/4 cup chicken broth
2 tablespoons sliced fresh chives

Steps:

  • Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
  • In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
  • Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
  • Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.

Nutrition Facts : Calories 264 g, Fat 13 g, Fiber 2 g, Protein 26 g, SaturatedFat 6 g

GINGER-MARINATED PORK TENDERLOIN



Ginger-Marinated Pork Tenderloin image

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.

PORK TENDERLOIN WITH SOY, GINGER, AND LIME



Pork Tenderloin with Soy, Ginger, and Lime image

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

1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon fresh lime juice
1 tablespoon vegetable oil, such as safflower, plus more for grates
1 teaspoon grated peeled fresh ginger
1 pork tenderloin (about 1 pound), excess fat and silver skin removed

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

GINGER AND LEMON PORK AND CHICKEN



Ginger and Lemon Pork and Chicken image

This is a combination of 2 recipes from the Australian Women's Weekly Chinese Cooking Class Cookbook which I have had since the 70's and is well used. Time to make doesn't include marinade time - I was cutting up vegetables for stir fry vegetables during this time, which were cooked up first and kept warm in the oven. The rice was cooking while cooking the chicken and pork - the whole meal was on the table within the hour.

Provided by ImPat

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

500 g boneless skinless chicken breasts
500 g pork fillets
4 tablespoons peanut oil (more may be needed)
4 ounces green ginger
4 tablespoons balsamic vinegar
1 teaspoon sugar
1 spring onion (scallion, finely sliced)
4 teaspoons cornflour (cornstarch)
4 teaspoons peanut oil
2 teaspoons soy sauce
1/2 cup lemon juice
2 cups chicken stock (make with stock cubes if desired)
2 teaspoons ginger (grated)
2 tablespoons honey
2 tablespoons sugar
2 tablespoons cornflour
2 tablespoons water, extra

Steps:

  • Cut pork and chicken into strips.
  • Have 2 bowls ready and put half the cornflour, peanut oil and soy sauce in each bowl and mix well, place chicken strips in one and pork strips in the other, leave to marinate for 30 minutes.
  • Peel and finely slice green ginger and mix with the balsamic vinegar and sugar and let marinate.
  • Mix grated ginger, mix with lemon juice, stock, honey and sugar in a jug. Mix cornflour and extra water together.
  • Put 2 tablespoons of oil in hot wok and stir fry pork (this will need to be done in 2 or 3 batches), once cooked put to one side and keep warm).
  • Put the other 2 tablespoons of oil in hot wok and stir fry chicken (this will need to be done in 2 or 3 batches), once cooked put together with the pork and keep warm.
  • With the wok on a medium heat put in the lemon sauce, sliced ginger and the balsamic vinegar mix. Combine cornflour and extra water together and stir into the lemon sauce and bring to the boil and let thicken.
  • Stir in cooked pork and chicken and let warm through.
  • Garnish with spring onion.
  • Serve with rice and stir fry vegetables.

Nutrition Facts : Calories 470.8, Fat 19.6, SaturatedFat 4.5, Cholesterol 108.2, Sodium 374.1, Carbohydrate 33.7, Fiber 3.1, Sugar 14.8, Protein 39.6

GRILLED GINGER-PEANUT PORK TENDERLOIN



Grilled Ginger-Peanut Pork Tenderloin image

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

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

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.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.7 g, Cholesterol 65.5 mg, Fat 7.2 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 1.7 g, Sodium 702.9 mg, Sugar 1.4 g

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From playswellwithbutter.com


ROAST PORK TENDERLOIN WITH GINGER PEACH GLAZE | MCCORMICK
1 Preheat oven to 375°F. Mix seasoned salt and thyme in small bowl. Rub evenly over pork. Place on rack in foil-lined roasting pan. 2 Roast 35 to 40 minutes or until desired doneness. 3 Mix preserves, Worcestershire sauce and ginger in small bowl. Spoon over pork during the last 10 minutes of cooking.
From mccormick.com


GINGER PORK TENDERLOIN - TWISTED TASTES
2018-07-29 In a small bowl combine the chicken broth, balsamic vinegar, sesame oil, soy sauce, garlic powder, ground ginger, and black pepper. Stir until blended. Add the pork loins to the slow cooker and pour the soy mixture on top. Replace lid and turn the slow cooker down to low heat. For very tender pork loin, allow cooking for 6 hours (or less for a ...
From twistedtastes.com


10 BEST LEMON GARLIC PORK TENDERLOIN CROCK POT RECIPES - YUMMLY
2022-05-31 Grilled Balsamic Garlic Pork Tenderloin 101 Cooking for Two. pork tenderloin, olive oil, crushed garlic, kosher salt, balsamic vinegar and 1 more. Guided.
From yummly.com


GINGER-HONEY GLAZED PORK TENDERLOIN RECIPE | COOKING LIGHT
Combine honey, vinegar, ginger, and 3/4 teaspoon pepper in a small bowl, stirring with a whisk. Place 4 teaspoons honey mixture in a small bowl; set aside. Step 2. Heat a grill pan over medium. Coat pan with cooking spray. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; grill 12 minutes, turning to brown on all sides.
From cookinglight.com


GINGER ALE PORK TENDERLOIN - PLAIN CHICKEN
2020-06-06 Whisk together ginger ale, mustard, honey, oil, onion powder, rosemary, salt, garlic powder and pepper. Pour over trimmed pork tenderloins. Refrigerate pork tenderloins in marinade overnight. Remove pork from marinade and grill until desired doneness. Approximately 15 to 20 minutes.
From plainchicken.com


JUICIEST PORK TENDERLOIN MARINADE - THESTAYATHOMECHEF.COM
Seal and place in the refrigerator for 4 hours to overnight. To cook, heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees. Sear the pork tenderloin for 2 minutes on each side. Transfer skillet immediately to the oven and cook until the internal temperature reaches 145 degrees, about 15 minutes.
From thestayathomechef.com


ASIAN PORK TENDERLOIN WITH GINGER GLAZE (SLOW COOKER)
2015-01-09 Set over medium heat and stir until mixture thickens, about 4 minutes. Remove from heat and stir in minced ginger. Line a baking sheet with aluminum foil and spray with nonstick spray. Remove the pork from the crock pot (discard the liquid) and place on the lined baking sheet. Brush a generous amount of the glaze on the pork.
From thefoodcharlatan.com


GRILLED LEMON GARLIC PORK TENDERLOIN - HEALTHY SEASONAL RECIPES
2019-06-14 Combine garlic, oil, salt, pepper, rosemary and lemon zest in a shallow dish. 2. Rub the garlic rosemary mixture all over the pork tenderloin. 3. Fold the tail (thin) end of the pork tenderloin under and secure it with butcher twine. 4. Oil the grill rack by dragging an oil soaked towel along the grill grates.
From healthyseasonalrecipes.com


LEMON GARLIC PORK ROAST - JO COOKS
2020-08-21 Instructions. Make the marinade: Add the garlic, oil, oregano, thyme, paprika, salt, pepper, lemon juice and zest to a ziploc bag and mix it all together. Reserve half a cup of the marinade for the potatoes. Marinate the pork: Place the pork loin into the ziploc bag and toss with the marinade, making sure the pork is fully covered.
From jocooks.com


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