Leila--Chef #366858's Note:
A tender and tasty pork tenderloin dish, sure to please even the pickiest of eaters. My five year old eats it! I got this one from an Emeril Live episode. The original recipe calls for sherry. We're a sober kitchen, so I substitute orange-pineapple juice with some vanilla for the sherry. In deference to my kids, I skip the red pepper flakes too.
My Private Note
Units: US | Metric
- 3 lbs pork tenderloin
- 2 1/2 cups ginger ale
- 1/2 cup soy sauce
- 1 cup pineapple-orange juice, divided
- 1 tablespoon vanilla extract
- 1/4 cup honey
- 1/4 cup fresh ginger, chopped
- 1 small yellow onion, chopped
- 5 garlic cloves, peeled and crushed
- 6 cardamom seeds, crushed
- 1 teaspoon red pepper flakes
- salt & freshly ground black pepper
- 3 cups chicken stock
- 2 tablespoons unsalted butter
- 1In a large non-reactive baking dish, place the pork loin.
- 2In a medium bowl, combine the ginger ale, soy sauce, 1/2 cup of the juice and all the vanilla, honey, ginger, the onion, garlic, cardamom, and red pepper flakes. Pour over the pork, cover tightly and refrigerate 12 to 24 hours, turning occasionally.
- 3Preheat the oven to 350 degrees F.
- 4Remove the meat from the marinade and reserve. Pat the roast dry with kitchen towels, season lightly with salt and freshly ground black pepper, and place in a roasting pan. Cook uncovered until an instant-read thermometer registers an internal temperature of 155 degrees F, about 1 hour.
- 5Remove the roast from the oven and place on a platter. Tent with aluminum foil and let rest for 10 to 15 minutes before carving.
- 6Meanwhile, pour any remaining marinade into a medium saucepan and bring to a boil. Cook at a brisk simmer for 5 minutes. Place the roasting pan over 2 burners over medium-high heat. Add the remaining 1/2 cup sherry and cook, stirring to deglaze the pan. Pour the juices into the saucepan with the remaining marinade. Add the chicken stock and cook until reduced by almost half. Whisk in the butter and remove from the heat. Adjust the seasoning to taste. Strain into a sauceboat or decorative bowl.
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Nutritional Facts for Ginger-Ale Marinated Pork Tenderloin
Serving Size: 1 (276 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 388.0
- Calories from Fat 119
- Total Fat 13.2 g
- Saturated Fat 5.3 g
- Cholesterol 122.6 mg
- Sodium 1225.8 mg
- Total Carbohydrate 25.6 g
- Dietary Fiber 0.4 g
- Sugars 21.3 g
- Protein 39.8 g
The following items or measurements are not included: