Ginger Marinated Pork Tenderloinpreheat oven to 425°FThis recipe has been quite adapted, but it’s originally from Epicurious. So easy and yummy! Plus you can use the leftovers in pork fried rice!
INGREDIENTS:
1 2/3 cups chicken broth (13 1/2 ounces)
1/4 cup soy sauce
1/4 cup packed brown sugar
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
METHOD:Whisk together 2/3 cup broth, soy sauce, sweetener (optional), tomato paste, ginger, garlic, and vinegar and pour into a large sealable plastic bag.
Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionall. Marinate for about 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 Marinated Pork Tenderloin
preheat oven to 425°F

This recipe has been quite adapted, but it’s originally from Epicurious. So easy and yummy! Plus you can use the leftovers in pork fried rice!

INGREDIENTS:

  • 1 2/3 cups chicken broth (13 1/2 ounces)
  • 1/4 cup soy sauce
  • 1/4 cup packed brown sugar
  • 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

METHOD:

Whisk together 2/3 cup broth, soy sauce, sweetener (optional), tomato paste, ginger, garlic, and vinegar and pour into a large sealable plastic bag.

Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionall. Marinate for about 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.

  1. allthingsfitandfab said: Yum! This may be dinner tonight!
  2. eatcleantraininsaine reblogged this from haveyourcakeandbefittoo
  3. haveyourcakeandbefittoo posted this