GINGER HONEY ROASTED PORK TENDERLOIN
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
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
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
EASY GINGER PORK STIR-FRY
An easy homemade stir-fry sauce is the perfect base for this weeknight dish. It comes together quickly, creating a skillet of tender pork infused with Asian flavors. -Adeline Russell, Hartford, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside. , In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender. , Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.
Nutrition Facts : Calories 278 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 958mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.
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.
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
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