Honey Ginger Pork Tenderloin Food

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.

GINGER HONEY ROASTED PORK TENDERLOIN

Steps:

• 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.

GINGER-HONEY GLAZED PORK TENDERLOIN

Steps:

• Combine honey, vinegar, ginger, and 3/4 teaspoon pepper in a small bowl, stirring with a whisk. Place 4 teaspoons honey mixture in a small bowl; set aside.
• Heat a grill pan over medium. Coat pan with cooking spray. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; grill 12 minutes, turning to brown on all sides. Brush pork with remaining honey mixture; cook 6 minutes or until a thermometer inserted in the center registers 145°F. Place pork on a cutting board. Let stand 5 minutes. Cut across the grain into 16 slices.
• Cut cucumber into 1/4-inch slices. Combine cucumber, watercress, radishes, oil, and juice in a large bowl. Add remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt; toss. Divide pork evenly among 4 plates; drizzle evenly with the reserved 4 teaspoons honey mixture. Serve with salad.

HONEY-GINGER PORK WITH CARROTS AND APPLES

Steps:

• Season pork with salt and pepper. Warm oil in large skillet with lid over medium-high heat; add tenderloins and cook until browned on all sides, 8-10 minutes. Remove pork to a plate and set aside.
• Return skillet to medium heat and add apple juice, honey and ginger, scraping up any browned bits on the bottom of the skillet. Stir in carrots. Return pork to skillet, nestling it into carrots. Reduce to simmer, cover and cook 5 minutes.
• Add the apples, cover, and continue to cook until the internal temperature of the pork reaches between 145°F (medium rare) and 160°F (medium) and the carrots and apple are tender, about 5 minutes. Remove the pork from the skillet and let rest 5 minutes. Meanwhile, season carrot-apple mixture with salt to taste. Slice pork and serve with carrots, apples and pan sauce.

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!

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-GRILLED PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the soy sauce, garlic and ginger; add the pork. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight., In a small saucepan, combine the honey, brown sugar and oil. Cook and stir over low heat until sugar is dissolved. Remove from the heat; set aside., Drain and discard marinade. Lightly oil the grill rack. Prepare grill for indirect heat using a drip pan. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a thermometer reads 160°, basting frequently with honey mixture. Let stand for 5 minutes before slicing.

STIR-FRIED PORK WITH GINGER & HONEY

Steps:

• Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
• Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

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.

HONEY AND GINGER PORK FILLET

Steps:

• Get everything ready now so you're not scrambling about later... Grab your pork, trim off any of the white bits and slice nice and thin into strips.
• Whip out a large food bag, or bowl, and chuck all your marinade ingredients in there... honey, fish sauce, soy sauce, rice wine, five spice, ginger paste, crush your garlic cloves right in there, the sesame oil and baking soda. Then pile in the pork slices and mix it up. Chill for at least an hour or so.
• Whilst you've got your pork chillin', slice up the chillies however you fancy, cut the spring onions on the diagonal and put to the side in separate bowls for later.
• When you're ready to cook, get yourself a cup or small bowl... throw in the ingredients for the sauce; chilli sauce, soy sauce, lemon juice, cornflower - and mix together. Should end up looking like a cup of builders tea!! Put to the side for now.
• Fire up the hob and sit a wok on a high heat with the peanut oil. Fry the pork in small batches.. this should take a minute or two per batch, no more... and drain on kitchen paper. You don't want too much marinade in the wok, it's done it's job.
• Once all the pork is cooked, add the chillies to the wok for a minute and then tip in your pork.
• Add the 2 tbsp of honey and let it bubble for a couple of minutes before chucking in the sauce (builders tea) which you made earlier... Keep stirring and watch it thicken up. Once warmed through, add your spring onions, shuffle it about a bit and SERVE!! You're in for a treat.

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 GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
• Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
• Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).