Gingered Pork Tenderloin Food

GRILLED ROSEMARY GINGER PORK TENDERLOIN AND PEACHES

Steps:

• Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.
• When ready to cook, build a charcoal fire or preheat gas grill
• Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal.
• Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.
• To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 tablespoons of the reserved marinade. Garnish each plate with a rosemary sprig and serve.

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.

APRICOT-GINGER PORK TENDERLOIN

Steps:

• In a small bowl, combine oil, oregano, salt, thyme, black pepper, red pepper and garlic.
• Rub mixture on all sides of pork tenderloins, rubbing it into meat surface.
• Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for medium (160°F/71°C) and centers are still slightly pink, turning occasionally throughout grilling time to brown them evenly.
• Meanwhile, make sauce:.
• In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm.
• Remove tenderloins from grill and let rest 10 minutes. Slice and serve with sauce.

ORANGE AND GINGER GRILLED PORK TENDERLOIN

Steps:

• To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
• Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
• To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
• Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
• Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.

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.

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.

HONEY-GINGERED PORK TENDERLOIN

Steps:

• Pat the pork dry and arrange in a shallow baking dish.
• Whisk together remaining ingredients in a bowl, and pour over pork.
• Place in refrigerator and MARINATE AT LEAST 8 hours, but 24 is better.
• Turn at least twice during this time.
• Preheat oven to 400 Degrees.
• Remove pork, placing in a clean shallow baking dish (non-stick is perfect).
• Reserve marinade if you wish to make a sauce with it.
• Bake about 35 minutes, or until meat thermometer registers 155 degrees.
• Remove from oven, let rest 5 minutes and slice thinly.
• For sauce: Strain reserved marinade into a sauce pan.
• Add chicken broth, and bring to a boil.
• Cook down to about half original quantity.
• Add cornstarch as needed to thicken.
• This sauce is rather strong, I usually just nap the plates with it and pass the rest at table.

TERIYAKI GINGER PORK TENDERLOIN

Steps:

• Trim visible fat from pork.
• Slice tenderloin into 1/2 inch thick slices.
• Flatten slices with palm of hand.
• Spray a large nonstick skillet with nonstick cooking spray; place skillet over medium-high heat until hot.
• Add pork; cook 3 minutes on each side or until browned.
• Mix together teriyaki sauce and remaining ingredients; stir to blend well.
• Add to skillet; bring to a boil; lower heat and simmer 3 minutes.
• Remove pork from skillet; spoon sauce over pork.

PORK TENDERLOIN WITH GINGER-SOY SAUCE

Steps:

• Let the oil get hot in a large skillet over med-high heat.
• Flatten each piece of pork to 1-inch thickness (can do this with your hands or rolling pin).
• Sprinkle pork with salt and pepper.
• Add pork to skillet; cook 5 minutes on each side; remove pork from skillet and keep warm.
• Add 1/4 cup water to skillet, scraping to loosen browned bits.
• Add in vinegar and the next 5 ingredients; cook over med-low heat for 2 minutes.
• Stir in the onions; serve sauce over pork.

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.

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!