Ginger Marinated Pork Tenderloin Food

BEST MARINATED PORK TENDERLOIN

Steps:

• Place pork tenderloin in large ziploc bag.
• Peel and lightly crush garlic.
• Add garlic and ginger to bag.
• Whisk together soy sauce, olive oil and brown sugar in medium mixing bowl.
• Pour over pork tenderloin.
• Marinate in ziploc bag in fridge for up to 3 days.
• (3 days= the most tender pork you've ever had) Remove from bag and discard marinade.
• Grill on BBQ or broil in oven until medium (about 15 minutes).
• Very dark and tasty with a light pink centre.
• Great over rice or with baked potatoes and grilled asparagus.

GINGER-MARINATED PORK TENDERLOIN

Steps:

• Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. 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 425°F.
• Pat tenderloin dry and reserve 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. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
• 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. Serve slices of tenderloin with sauce.

GINGER-ALE MARINATED PORK TENDERLOIN

Steps:

• In a large non-reactive baking dish, place the pork loin.
• In a medium bowl, combine the ginger ale, soy sauce, 1/2 cup of the juice and all the vanilla, honey, ginger, the onion, garlic, cardamom, and red pepper flakes. Pour over the pork, cover tightly and refrigerate 12 to 24 hours, turning occasionally.
• Preheat the oven to 350 degrees F.
• Remove the meat from the marinade and reserve. Pat the roast dry with kitchen towels, season lightly with salt and freshly ground black pepper, and place in a roasting pan. Cook uncovered until an instant-read thermometer registers an internal temperature of 155 degrees F, about 1 hour.
• Remove the roast from the oven and place on a platter. Tent with aluminum foil and let rest for 10 to 15 minutes before carving.
• Meanwhile, pour any remaining marinade into a medium saucepan and bring to a boil. Cook at a brisk simmer for 5 minutes. Place the roasting pan over 2 burners over medium-high heat. Add the remaining 1/2 cup sherry and cook, stirring to deglaze the pan. Pour the juices into the saucepan with the remaining marinade. Add the chicken stock and cook until reduced by almost half. Whisk in the butter and remove from the heat. Adjust the seasoning to taste. Strain into a sauceboat or decorative bowl.

MARINATED PORK TENDERLOIN

Steps:

• Score pork with a fork, place in baking dish and set aside. In medium bowl combine all ingredients and stir. Pour over tenderloin and cover. Let sit for at least a half hour. Remove from marinade and cook in a cast iron skillet or on a BBQ for about 10 minutes. Serve.

MARINATED GRILLED PORK TENDERLOIN

Steps:

• Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
• Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
• Preheat an outdoor grill or indoor grill pan.
• Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
• Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
• Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork. Serve with a tossed salad.

CUMIN AND GINGER RUBBED PORK TENDERLOIN

Steps:

• Put the cumin seeds in a small saute pan and bring to a medium heat. Toast the cumin seeds until they become very aromatic, 3 to 4 minutes. Put the cumin seeds and the crushed red pepper in a spice grinder and pulse until the mix becomes a fine powder. In a small bowl combine the cumin powder with the garlic and ginger. Season the pork with salt and rub with the cumin powder mix. Let the pork hang out in the fridge for 2 hours or up to overnight. Remove from the fridge half an hour before you want to cook it.
• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the saute pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes.
• Remove the pork from the oven and let rest for 10 minutes before carving. Slice the pork into 1/2-inch thick slices on the bias.

ASIAN MARINATED GRILLED PORK TENDERLOIN

Steps:

• In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
• Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
• Preheat the grill to medium-high heat.
• Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
• Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
• Pork- the other white meat!

HERB-MARINATED PORK TENDERLOINS

Steps:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
• Preheat the oven to 400 degrees F.
• Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

GINGER LIME PORK TENDERLOIN

Steps:

• Whisk soy sauce, rice wine vinegar, cane sugar, lime juice, lime zest, green onion, garlic, ground ginger, and chile-garlic sauce together in a large glass or ceramic bowl; add the sliced pork and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
• Remove pork from the marinade and shake off excess. Discard marinade.
• Heat olive oil in a skillet over medium-high heat. Cook pork slices in oil until no longer pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

TENDER BALSAMIC MARINATED PORK TENDERLOIN

Steps:

• Add oil, vinegar, garlic, rosemary, worcestershire, and pepper in plastic bag.
• Shake to mix.
• Add pork tenderloin to bag and marinade 4-24 hours.
• Cook on grill or oven.
• Oven setting is 375, usually 25 minutes per pound.
• Pork is done when thermometer reads between 140 and 160 degrees.
• I take mine out of the oven when it's at 140 and then let it rest, because when meat rests, it continues to cook and will reach a higher internal temperature.

MARINATED PORK TENDERLOIN SANDWICHES

Steps:

• In a large bowl, combine the soy sauce, brown sugar, oil, ginger, mustard and garlic. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 12 hours or overnight; turning several times. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill pork, uncovered, on an oiled rack over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 160°. Baste with remaining marinade during the last 7 minutes of cooking., Let stand for 10 minutes; carve in thin slices and serve on rolls. ,

PORK TENDERLOIN MARINADE

Steps:

• In a shallow dish, combine soy sauce, teriyaki sauce, liquid smoke, onion powder and garlic powder.

MARINATED PORK TENDERLOIN

Steps:

• Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
• Preheat grill for high heat.
• Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

HONEY GINGER PORK TENDERLOIN

Steps:

• Rinse the pork with cold water, and pat dry with a paper towel.
• In a bowl combine all the remaining ingredients.
• Pour over the pork and turn to coat well.
• Cover and refrigerate for 8-24 hours, turning a couple of times in dish during marinating time (overnight is better).
• Remove the pork from the marinade, and season with salt and pepper. (reserving marinade).
• Arrange on a oiled grill rack.
• Grill, basting with reserved marinade and turing about every 3 minutes until cooked.
• Discard remaining marinade.
• Let pork stand for 7 minutes (or more) before slicing.
• Delicious!

AWESOME MARINADE FOR PORK TENDERLOIN

Steps:

• Mix all ingredients together.
• Pour in gallon plastic bag, add pork, remove air and seal.
• Marinade in refrigerator 48hours.
• Grill 30 minutes turning pork tenderloins every 5 minutes.
• Pork will become crusty brown all over!

GINGERED PORK TENDERLOIN

Steps:

• In a large skillet, saute onions in oil 5-6 minutes. Stir in water, ginger and garlic. Bring to a boil. Reduce heat; cover and simmer until onions are tender, stirring occasionally, 8-12 minutes. Reduce heat; stir in apple jelly until melted. , Meanwhile, cut tenderloin into 8 slices; flatten each to 1/2-in. thickness. Sprinkle with salt. In a large skillet coated with cooking spray, brown pork over medium heat, 2-3 minutes on each side. Top with onion mixture; cover and cook until meat juices run clear, 5-7 minutes. If desired, serve with rice.

EASY MARINATED PORK TENDERLOIN

Steps:

• Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
• Preheat an oven to 350 degrees F (175 degrees C).
• Transfer the pork loin to a baking dish; pour marinade over the pork.
• Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GRILLED GINGER PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain pork and discard marinade. Prepare grill for indirect heat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. , Let stand for 5 minutes before slicing.

HONEY-GINGERED PORK TENDERLOINS

Steps:

• Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.
• Prepare grill.
• Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork, basting with reserved marinade and turning it every 3 minutes, 10 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F., about 10 minutes more. Let pork stand 5 minutes before thinly slicing.
• Serve pork garnished with parsley sprigs.