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!
- 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
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.
- allthingsfitandfab said: Yum! This may be dinner tonight!
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