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)."
 
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Ready In:
45mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. When I made this Recipe -I upped the amount of Garlic, (I used 2 large minced cloves) & instead of the cinamon & cayenne pepper - I substituted 1/2 tsp. of Chinese 5 Spice as well as cutting the very spicy Oyster sauce in half. I let the Pork marinate in a heavy duty ziploc bag overnight and it was very delicious - only cook the pork until the meat thermometer reaches 150 degrees, otherwise your pork will be dry and overcooked. Let the meat rest after taking it out of the oven, about 5-10 minutes. If you leave the meat thermometer inserted while the meat rests, you'll notice that the temperature of the meat will continue to rise about 5 to 10 degrees. This will allow the meat to retain its juices - the dipping sauce is very good, and a little goes a long way. Excellent recipe which I will also try on chicken.
     
  3. Pork tenderloin normally is very dry and intimidating to cook for me but this recipe made it easy and the flavor is very nice and tasty. Thanks for posting it.
     
  4. I found this recipe in Bon Appetit years ago. I was not terribly fond of pork, but this definately changed my mind on pork tenderloin. I did not make it with the sauce, as I am terribly cautious about cooking with liquids that meat have been in (just a personal preference). Overall, a wonderful recipe.
     
  5. Great marinade - LOTS of flavor, very tender pork. I froze this as OAMC and it thawed and grilled perfectly. Leftovers the next day were excellent.
     
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RECIPE SUBMITTED BY

I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. I think cooking is one of the nicest things a person can do for someone they love (including themself!) I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
 
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