GINGERED PORK TENDERLOIN
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
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.
HONEY-GINGERED PORK TENDERLOIN
This is great dinner party fare-- most of the preparation is done in advance, and it cooks in the oven while you spend time with your guests! I've yet to serve it when someone hasn't asked for the recipe. It will remind you a bit of barbecued ribs at a chinese restaurant. An excellent accompaniment to this dish is Cranberry-Orange Sauce (see my other recipes).
Provided by FlemishMinx
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pat the pork dry and arrange in a shallow baking dish.
- Whisk together remaining ingredients in a bowl, and pour over pork.
- Place in refrigerator and MARINATE AT LEAST 8 hours, but 24 is better.
- Turn at least twice during this time.
- Preheat oven to 400 Degrees.
- Remove pork, placing in a clean shallow baking dish (non-stick is perfect).
- Reserve marinade if you wish to make a sauce with it.
- Bake about 35 minutes, or until meat thermometer registers 155 degrees.
- Remove from oven, let rest 5 minutes and slice thinly.
- For sauce: Strain reserved marinade into a sauce pan.
- Add chicken broth, and bring to a boil.
- Cook down to about half original quantity.
- Add cornstarch as needed to thicken.
- This sauce is rather strong, I usually just nap the plates with it and pass the rest at table.
HONEY GINGER PORK TENDERLOIN
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
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
HONEY-GINGERED PORK TENDERLOINS
Categories Ginger Pork Tenderloin Summer Grill/Barbecue Honey Soy Sauce Gourmet
Yield Serves 4
Number Of Ingredients 12
Steps:
- Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.
- Prepare grill.
- Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork, basting with reserved marinade and turning it every 3 minutes, 10 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F., about 10 minutes more. Let pork stand 5 minutes before thinly slicing.
- Serve pork garnished with parsley sprigs.
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