Ginger-Orange Pork Tenderloins

Name: Ginger-Orange Pork Tenderloins
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps brown sugar; 2 Tbsps sherry or chicken broth; 2 Tbsps cider vinegar; 2 teaspoons minced fresh gingerroot; 2 Tbsps minced fresh thyme; 3 garlic cloves, minced; 2 Tbsps molasses; 59 milliliters thawed orange juice concentrate; 1 teaspoons pepper; 907 grams pork tenderloins each); 1 teaspoons salt; 1 Tbsp sesame oil; 2 Tbsps soy sauce

If you want to add more gluten free and dairy free recipes to your repertoire, Ginger-Orange Pork Tenderloins might be a recipe you should try. This main course has 198 calories, 24g of protein, and 6g of fat per serving. This recipe serves 8. If you have soy sauce, gingerroot, orange juice concentrate, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes. Users who liked this recipe also liked Teriyaki & Ginger Pork Tenderloins, Orange Glazed Pork Tenderloins, and Garlic-Ginger Turkey Tenderloins.

Instructions

In a blender or food processor, combine the first eight ingredients; cover and process until smooth.

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Food Processor

Blender

Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.

Ingredients you will need

Pork

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Ziploc Bags

In a small saucepan, combine the glaze ingredients. Cook and stir over medium heat until thickened; set aside.

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Glaze

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Sauce Pan

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.

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Cooking Oil

Marinade

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Paper Towels

Grill

Tongs

Frying Pan

Place pork over drip pan and grill, covered, over indirect medium heat for 10-13 minutes on each side or until a meat thermometer reads 160°, brushing with glaze during the last 10 minutes.

Ingredients you will need

Glaze

Meat

Pork

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Kitchen Thermometer

Grill

Frying Pan

Let stand for 5 minutes before slicing.

Serve with any remaining glaze.

Ingredients you will need

Glaze

Equipment

Ingredients

Servings:

2Tbsps

brown sugar 2Tbsps

sherry or chicken broth 2Tbsps

cider vinegar 2teaspoons

minced fresh gingerroot 2Tbsps

minced fresh thyme 3

garlic cloves, minced 2Tbsps

molasses 59milliliters

thawed orange juice concentrate 1teaspoons

pepper 907grams

pork tenderloins each)1teaspoons

salt 1Tbsp

sesame oil 2Tbsps

soy sauce

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pinot Noir, Malbec, and Sangiovese are my top picks for Pork Tenderloin. 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. You could try Le Cadeau Vineyard Rocheux Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 49 dollars per bottle.