Ginger Honey Roasted Pork Tenderloin
User Reviews
4
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
260 kcal
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Course
Main Course
Ginger Honey Roasted Pork Tenderloin
Description
This Ginger Honey Roasted Pork Tenderloin starts by marinating trimmed pork tenderloin in a mixture of grated fresh ginger, honey, lemon juice, garlic, soy sauce, cayenne, salt, and pepper. The marinade imparts a balance of sweetness, citrus brightness, and savory umami flavors. After marinating, the pork is lightly seared in olive oil to develop a golden crust, then roasted in a preheated oven until an internal temperature of 133°F is reached, resulting in a tender, juicy center.
Before serving, the tenderloin is brushed with leftover marinade and broiled briefly to caramelize the glaze and add color. Fresh chopped parsley adds a fresh herbal note to this dish.
This pork works well served as a main dish with sides that complement its sweet and tangy profile, such as roasted vegetables or steamed greens. The marinating time can vary based on preference, with longer marinating intensifying flavors.
Allow the pork to rest after cooking to let juices redistribute for optimal tenderness. Using a meat thermometer ensures precise doneness. The marinade can be reserved for basting to enhance glaze depth.
Ingredients
- 1 lb pork tenderloin excess fat trimmed
- 1 1/2 Tbsp ginger grated, fresh
- 7 Tbsp honey
- 2 Tbsp lemon juice
- 2 tsp garlic grated, fresh
- 2 1/2 Tbsp soy sauce
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- cayenne pepper pinch
- olive oil for cooking
- parsley for garnish, chopped, fresh
Instructions
- Combine ginger, honey, lemon juice, garlic, soy sauce, cayenne, salt and pepper in a small mixing bowl.
- Add half the marinade ingredients to a large ziplock bag and add pork tenderloin. Seal bag and marinate for a few hours or overnight. Pour leftover marinade into an airtight container and keep refrigerated until ready to roast the pork.
- Line a baking sheet or baking dish with a double layer of aluminum foil and set aside. Remove leftover marinade container from the refrigerator and preheat oven to 400 F degrees.
- Heat a large skillet with a bit of olive oil over MED-HIGH heat, remove excess marinade and sear pork tenderloin very briefly on all sides until lightly golden brown.
- Transfer tenderloin to prepared baking sheet/dish and roast for 10-15 minutes, until a meat thermometer inserted in the thickest part of the tenderloin registers 133 F degrees.
- Brush with leftover marinade and broil on HIGH for 1-2 minutes until golden. Remove from oven, cover with foil and let rest a few minutes. Pork will continue carry-over cooking and should end up between 140-145 F degrees with a blush of pink.
- Brush marinade over the top of pork tenderloin and sprinkle with parsley if desired.Slice into 1/2 inch thick slices and serve.
Notes
- Marinate the pork tenderloin for several hours or overnight for deeper flavor infusion.
- Use a meat thermometer and remove pork at 133°F for medium-rare; let rest before slicing.
- Basting with leftover marinade during broiling adds caramelized flavor and attractive color to the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 24g | 48% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 689mg | 29% |
| Potassium | 499mg | 11% |
| Sugar | 30g | 60% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 9mg | 1% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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