Honey-Gingered Pork Tenderloin

READY IN: 45mins
Recipe by FlemishMinx

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).

Top Review by Carla R

The sauce is what makes it. I did use the chicken broth and cornstarch but I did not reduse it by half. I simply brought it to a boil and added the stock and thickener. I did use all the ingredients listed but substituted Chinese 5 spice for the cinnamon and did not measure anything scientifically by any stretch of the imagination. The sauce reminded my guest of peanut satay sauce. I served it with steamed rice that had some onion garlic and sun-dried tomato added to it and grilled zucchini. It was really delicious...and I ate too much! Thank you for posting.

Ingredients Nutrition

Directions

  1. Pat the pork dry and arrange in a shallow baking dish.
  2. Whisk together remaining ingredients in a bowl, and pour over pork.
  3. Place in refrigerator and MARINATE AT LEAST 8 hours, but 24 is better.
  4. Turn at least twice during this time.
  5. Preheat oven to 400 Degrees.
  6. Remove pork, placing in a clean shallow baking dish (non-stick is perfect).
  7. Reserve marinade if you wish to make a sauce with it.
  8. Bake about 35 minutes, or until meat thermometer registers 155 degrees.
  9. Remove from oven, let rest 5 minutes and slice thinly.
  10. For sauce: Strain reserved marinade into a sauce pan.
  11. Add chicken broth, and bring to a boil.
  12. Cook down to about half original quantity.
  13. Add cornstarch as needed to thicken.
  14. This sauce is rather strong, I usually just nap the plates with it and pass the rest at table.

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