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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 2/3 cups chicken broth
1/4 cup soy sauce and packed brown sugar
3 tbsp ketchup or 2 tbsp tomato paste
3 garlic cloves, minced
1 tbsp cider or balsamic vinegar
1 (3/4 lb) pork tenderloin
1 tbsp olive oil
Whisk together 2/3 cup broth, soy sauce and next 5 ingredients and pour into a resealable bag. Add tenderloin and seal. Marinade, chilled, turning bag occasionally at least 2 hours.
Bring tenderloin to room temperature, about 1 hour.
Preheat oven to 425.
Pat tenderloin dry and reserve marinade. Heat oil in a skillet over moderately high heat until hot but not smoking. Brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155 degrees, 10-15 minutes. Transfer to cutting board and let stand, loosely covered with foil, about 10 minutes.
While meat is roasting, pour marinade through a fine-mish sieve into a small saucepan and boil until reduced to about 1/3 cup, 10-15 minutes. Stir in remaining broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.
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GINGER MARINATED PORK TENDERLOIN
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 2/3 cups chicken broth
1/4 cup soy sauce and packed brown sugar
3 tbsp ketchup or 2 tbsp tomato paste
3 garlic cloves, minced
1 tbsp cider or balsamic vinegar
1 (3/4 lb) pork tenderloin
1 tbsp olive oil
Whisk together 2/3 cup broth, soy sauce and next 5 ingredients and pour into a resealable bag. Add tenderloin and seal. Marinade, chilled, turning bag occasionally at least 2 hours.
Bring tenderloin to room temperature, about 1 hour.
Preheat oven to 425.
Pat tenderloin dry and reserve marinade. Heat oil in a skillet over moderately high heat until hot but not smoking. Brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155 degrees, 10-15 minutes. Transfer to cutting board and let stand, loosely covered with foil, about 10 minutes.
While meat is roasting, pour marinade through a fine-mish sieve into a small saucepan and boil until reduced to about 1/3 cup, 10-15 minutes. Stir in remaining broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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