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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).

Ready In:
45mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@FlemishMinx
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@FlemishMinx
Contributor
"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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  1. YungB
    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.
    Reply
  2. Abby Girl
    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.
    Reply
  3. Patti OFurniture
    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.
    Reply
  4. acm6404
    This turned out perfect! The meat was cooked just right and the sauce was amazing! I did marinate for a full 24 hrs and removed from oven when meat registered 150 degrees, then let rest for 10 minutes.
    Reply
  5. Bizzie
    I've made this twice now and both times it was for groups of people who all loved it. We ended up grilling it both times. I definitely recommend making the sauce as well - it was sooo delicious. My 4-year-old nephew loved it so much he ate about 5 slices of the pork with the sauce on it! I'd never even made pork before and now I'm a convert. Thanks for the recipe!
    Reply
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