Peachy Keen Ginger Pork Loin Recipes

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PEACHY GINGER PORK



Peachy Ginger Pork image

Sliced peaches and red pepper strips add pretty color to these quick-to-fix pork slices, while a hint of Dijon mustard and gingerroot perks up the slightly sweet sauce. Terri Glauser of Appleton, Wisconsin shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pork tenderloin (1 pound), cut into 1/2-inch slices
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil
1 medium sweet red pepper, julienned
1 cup canned sliced peaches in extra-light syrup
1/2 cup reduced-sodium chicken broth
1/3 cup peach spreadable fruit
1 tablespoon Dijon mustard
2 teaspoons minced fresh gingerroot

Steps:

  • Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper. In a large nonstick skillet coated with cooking spray, saute pork in oil in batches until meat is no longer pink. Remove and keep warm. , In the same skillet, saute red pepper and peaches until red pepper is tender. Add the broth, spreadable fruit, mustard and ginger. Cook and stir over medium heat for 4 minutes. Return pork to the pan. Reduce heat; cover and simmer until heated through.

Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED ROSEMARY GINGER PORK TENDERLOIN AND PEACHES



Grilled Rosemary Ginger Pork Tenderloin and Peaches image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 14

2/3 cup olive oil
1/3 cup sherry vinegar
1 1/2 tablespoons peeled, grated fresh ginger
1 tablespoon coarsely chopped rosemary leaves, plus 4 sprigs for garnish
2 teaspoons sugar substitute (recommended: Splenda)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 (12-ounce) pork tenderloins, trimmed
2 firm-ripe peaches, pitted and halved
4 yellow grape or Compari tomatoes, cored and halved
12 radicchio leaves
6 cups cut romaine lettuce (about 1 large head)
1/4 cup crumbled Gorgonzola

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.

Nutrition Facts : Calories 437 calorie, Fat 27 grams, SaturatedFat 6 grams, Carbohydrate 10.7 grams, Fiber 2.3 grams

5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES



5-Ingredient Grilled Pork Tenderloin with Peaches image

If you're craving a juicy piece of meat from the grill but still desire a meal with a light finish, give pork tenderloin a try. Grilled peaches also pair well with chicken or can be enjoyed as a side dish for any barbecue.

Provided by Michelle Dudash

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons sliced fresh ginger or 2 teaspoons ground
2 tablespoons plus 2 teaspoons rice vinegar
One (1- to 1 1/4-pound) trimmed pork tenderloin (see Cook's Note)
3 medium peaches
2 tablespoons small basil leaves

Steps:

  • Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
  • When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
  • Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
  • Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
  • Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
  • Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
  • Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.

Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 47 milligrams, Sodium 336 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 19 grams

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.

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)

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.

Nutrition Facts : Calories 214 calories, Fat 8g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 194mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

JAPANESE GINGER PORK



Japanese Ginger Pork image

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

1 tablespoon grated fresh ginger root
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin
1 pound thinly sliced pork loin
3 tablespoons vegetable oil

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

QUICK GINGER PORK



Quick Ginger Pork image

My husband and I are empty nesters. It was a challenge learning to cook for just two again, but recipes like this give us delicious scaled-down dinners. -Esther Johnson Danielson, Lawton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound pork tenderloin, cut into thin strips
1 tablespoon canola oil
1 garlic clove, minced
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon sugar
1/8 to 1/4 teaspoon ground ginger
1/2 cup cold water
1-1/2 teaspoons cornstarch
Hot cooked rice, optional
Optional: Thinly sliced green onions and toasted sesame seeds

Steps:

  • In a large skillet or wok, stir-fry pork in oil until no longer pink. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and ginger; add to skillet. Combine water and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions and sesame seeds.

Nutrition Facts : Calories 216 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 621mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

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.

JUST PEACHY PORK TENDERLOIN



Just Peachy Pork Tenderloin image

I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 pound pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup peach preserves

Steps:

  • Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

PEACHY PORK LOIN



Peachy Pork Loin image

Make and share this Peachy Pork Loin recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Pork

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 -3 lbs boneless pork loin
1 tablespoon salt
1/2 teaspoon ground pepper
1 teaspoon ground ginger
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 cup brown sugar
2 tablespoons chili sauce
1 (29 ounce) peach slices in heavy syrup, undrained

Steps:

  • In blender combine all ingredients, but pork; blend until smooth.
  • Place pork in large, heavy plastic bag; pour half of peach sauce over roast and refrigerate overnight. Refrigerate the remaining sauce.
  • The next day, prepare grill by arranging a drip pan surrounded by medium-hot coals; if using a gas grill, heat to medium temperature.
  • Add hickory chips, dampened with water to heat source.
  • Place pork on grill over drip pan; baste often with remaining sauce until internal temperature reaches 155-160 degrees, about 60 minutes.
  • Let meat stand 10 minutes; slice thin and serve with heated reserved peach sauce.

Nutrition Facts : Calories 522.5, Fat 23.8, SaturatedFat 7.2, Cholesterol 95.2, Sodium 1330.2, Carbohydrate 46.5, Fiber 3.4, Sugar 42.4, Protein 30.8

PORK ROAST WITH GINGER PEACH GLAZE



Pork Roast with Ginger Peach glaze image

Make and share this Pork Roast with Ginger Peach glaze recipe from Food.com.

Provided by Lisa in Oregon

Categories     Pork

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs boneless pork loin roast
3/4 teaspoon ground ginger
2 teaspoons season salt
1/2 cup peach preserves
2 teaspoons Worcestershire sauce
1 teaspoon ground thyme

Steps:

  • combine season salt and thyme, rub on all sides of roast.
  • Grill over indirect heat or bakes 1 1/2 hours at 350 or until done.
  • combine preserves, worcestershire sauce, ginger.
  • coat pork roast with preserves mixture during the last 10 minutes of cooking.

PEACHY PORK CHOPS



Peachy Pork Chops image

This recipe is good and easy, two things that definitely work for me! This is wonderful served with wild rice.

Provided by WAYBET

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Yield 4

Number Of Ingredients 6

4 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
1 (29 ounce) can sliced peaches, drained and syrup reserved
3 tablespoons brown sugar
1 teaspoon ground ginger

Steps:

  • Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
  • Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!

Nutrition Facts : Calories 387.8 calories, Carbohydrate 48.4 g, Cholesterol 69.4 mg, Fat 9.4 g, Fiber 1.6 g, Protein 26.4 g, SaturatedFat 2.4 g, Sodium 93.2 mg, Sugar 46.4 g

HONEY GINGER PORK TENDERLOIN



Honey Ginger Pork Tenderloin image

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

2 pork tenderloin
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 -3 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger (you can use less if desired)
1 -2 tablespoon fresh minced garlic
1 tablespoon ketchup (heaping)
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/8-1/4 teaspoon cinnamon
salt and pepper

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

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