Ginger-marinated Pork Tenderloin

Name: Ginger-marinated Pork Tenderloin
Prep time: 3 h 55 min
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 1
Cuisine: Global
Ingredients: 1 Tbsp cider vinegar or balsamic vinegar; 1 Tbsp cider vinegar or balsamic vinegar; 59 milliliters packed brown sugar; 383 grams 2/3 cups chicken broth; 383 grams 2/3 cups chicken broth; 3 Tbsps finely grated peeled fresh ginger; 3 garlic cloves, minced; 3 Tbsps ketchup or 2 tablespoons tomato paste; 3 Tbsps ketchup or 2 Tbsps tomato paste; 1 Tbsp olive oil; 1 Tbsp olive oil; 340 grams pork tenderloin; 340 grams pork tenderloin; 59 milliliters soy sauce

You can never have too many main course recipes, so give Ginger-marinated Pork Tenderloin a try. One serving contains 1762 calories, 159g of protein, and 54g of fat. This recipe covers 61% of your daily requirements of vitamins and minerals. This recipe serves 1. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up olive oil, olive oil, ketchup, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 55 minutes.

Instructions

Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag.

Ingredients you will need

Brown Sugar

Soy Sauce

Ketchup

Vinegar

Garlic

Ginger

Broth

Equipment you will use

Ziploc Bags

Whisk

Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.

Bring tenderloin to room temperature, about 1 hour.

Put oven rack in middle position and preheat oven to 425F.

Equipment you will use

Oven

Pat tenderloin dry and reserve marinade.

Ingredients you will need

Marinade

Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Tongs

Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155F, 12 to 15 minutes.

Ingredients you will need

Pork Roast

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

Equipment you will use

Cutting Board

Aluminum Foil

While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer.

Ingredients you will need

Marinade

Broth

Sauce

Meat

Equipment you will use

Sauce Pan

Sieve

Serve slices of tenderloin with sauce.

Ingredients you will need

Sauce

Cooks' note:Pork keeps, wrapped tightly in foil and chilled, 3 days.

Ingredients you will need

Pork

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

1Tbsp

cider vinegar or balsamic vinegar 1Tbsp

cider vinegar or balsamic vinegar 59milliliters

packed brown sugar 383grams

2/3 cups chicken broth 383grams

2/3 cups chicken broth 3Tbsps

finely grated peeled fresh ginger 3

garlic cloves, minced 3Tbsps

ketchup or 2 tablespoons tomato paste 3Tbsps

ketchup or 2 Tbsps tomato paste 1Tbsp

olive oil 1Tbsp

olive oil 340grams

pork tenderloin 340grams

pork tenderloin 59milliliters

soy sauce

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Alta Vista Classic Malbec with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.