Ginger Marinated Pork Tenderloin Food

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Ginger-Marinated Pork Tenderloin image

Categories     Ginger     Tomato     Marinate     Roast     Quick & Easy     Vinegar     Pork Tenderloin     Fall     Soy Sauce     Gourmet

Yield Makes 1 serving (with leftovers)

Number Of Ingredients 11

1 2/3 cups chicken broth (13 1/2 ounces)
1/4 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons ketchup or 2 tablespoons tomato paste
3 tablespoons finely grated peeled fresh ginger
3 garlic cloves, minced
1 tablespoon cider vinegar or balsamic vinegar
1 (3/4 pound) pork tenderloin
1 tablespoon olive oil
Special Equipment
an instant-read thermometer


  • 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.


Easy Marinated Pork Tenderloin image

Make this easy marinade from ingredients you have around the house.

Provided by Lori

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h55m

Yield 3

Number Of Ingredients 6

¼ cup olive oil
¼ cup soy sauce
1 clove garlic, minced
3 tablespoons dijon honey mustard
salt and ground black pepper to taste
2 pounds pork tenderloin


  • 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).

Nutrition Facts : Calories 485.4 calories, Carbohydrate 9 g, Cholesterol 168.7 mg, Fat 24.7 g, Fiber 0.6 g, Protein 55.5 g, SaturatedFat 6.6 g, Sodium 1491.8 mg, Sugar 5.3 g


Pork Tenderloin with Soy, Ginger, and Lime image

This Asian-style marinade transforms a mild cut of pork into an exotic dish. Serve it with a mix of summer vegetables, such as Sauteed Snap Peas with Scallions and Radishes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 6

1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon fresh lime juice
1 tablespoon vegetable oil, such as safflower, plus more for grates
1 teaspoon grated peeled fresh ginger
1 pork tenderloin (about 1 pound), excess fat and silver skin removed


  • In a medium bowl, combine soy sauce, vinegar, lime juice, oil, and ginger. Add pork to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
  • Heat grill to medium-low; lightly oil grates. Lift tenderloin from marinade; discard marinade. Grill, turning occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145, 18 to 20 minutes. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before slicing.

Nutrition Facts : Calories 185 g, Fat 7 g, Protein 25 g


Best Marinated Pork Tenderloin image

Make and share this Best Marinated Pork Tenderloin recipe from

Provided by Emilyrae

Categories     Pork

Time 35m

Yield 12 4-ounce portions, 12 serving(s)

Number Of Ingredients 6

1 cup soy sauce
1/2 cup olive oil
3 garlic cloves
1 teaspoon grated fresh ginger
1 tablespoon brown sugar
3 lbs pork tenderloin


  • 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.


Herb-Marinated Pork Tenderloins image

For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.

Provided by Ina Garten

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 10

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper


  • 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.

Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams


Marinated Grilled Pork Tenderloin image

Provided by Food Network

Categories     main-dish

Time 52m

Yield 6 servings

Number Of Ingredients 10

3 (3/4 to 1 pound) pork tenderloins
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup honey
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 tablespoons fresh orange juice
1 1/2 tablespoons minced fresh rosemary
1 tablespoon minced shallots
1 teaspoon minced fresh ginger


  • 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.


Pork Tenderloin Marinade image

This is a very simple, but very tasty marinade for pork tenderloin. My husband also likes it on Ribs. Can be served with any kind of potato, or rice and vegetable.

Provided by Auntie KK

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 10

Number Of Ingredients 5

½ cup soy sauce
¼ cup teriyaki sauce
2 tablespoons liquid smoke flavoring
¼ teaspoon onion powder
¼ teaspoon garlic powder


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

Nutrition Facts : Calories 37.6 calories, Carbohydrate 2.2 g, Fat 2.7 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 0.4 g, Sodium 997.6 mg, Sugar 1.3 g


Ginger-Orange Pork Tenderloin image

A fast-to-fix mix marinates grilled pork tenderloin in this simple yet special entree from Lynn Roth of Ypsilanti, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 6

1/3 cup orange juice
1/3 cup reduced-sodium soy sauce
4 teaspoons brown sugar
3/4 teaspoon ground ginger
2 garlic cloves, minced
1 pork tenderloin (3/4 pound)


  • In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 8 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, uncovered, over medium heat for 15 minutes on each side or until a thermometer reads 160°, basting frequently with reserved marinade.

Nutrition Facts : Calories 243 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 851mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges


Tender Balsamic Marinated Pork Tenderloin image

My MIL was comming over for dinner and I came up with this recipe. I actually made two pork tenderloins, one marinaded in this, and another store bought tenderloin that was marinading in the package. This turned out far better! Cook time is an estimate.

Provided by flume027

Categories     Very Low Carbs

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 -3 lbs pork tenderloin
1/2 cup vegetable oil
1/2 cup balsamic vinegar
3 -4 garlic cloves, minced
1 1/2 teaspoons crushed rosemary
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon pepper


  • 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.


Honey Ginger Pork Tenderloin image

If you are making more than 4 tenderloins then double all ingredients. They can also be broiled as well as grilled on the outdoor grill.

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT20m

Yield 3-4 serving(s)

Number Of Ingredients 12

2 pork tenderloin
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 -3 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger (you can use less if desired)
1 -2 tablespoon fresh minced garlic
1 tablespoon ketchup (heaping)
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/8-1/4 teaspoon cinnamon
salt and pepper


  • 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!

Nutrition Facts : Calories 160.3, Fat 0.2, Sodium 2071.1, Carbohydrate 39.3, Fiber 0.6, Sugar 33.8, Protein 3.3


Grilled Ginger Pork Tenderloin image

Michelle Sanders of Fraser Lake, British Columbia says that this pork tenderloin is absolutely delicious and great for entertaining. Why? The quick prep is done ahead of time, and the grilling is so simple. "This dish is fool-proof!" she adds.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 7

2 tablespoons reduced-sodium soy sauce
1/4 cup sherry or reduced-sodium chicken broth
2 tablespoons canola oil
2 tablespoons minced fresh gingerroot
2 teaspoons sugar
2 garlic cloves, minced
2 pork tenderloins (1 pound each)


  • 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.

Nutrition Facts : Calories 214 calories, Fat 8g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 194mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges


Orange and Ginger Grilled Pork Tenderloin image

This is an easy recipe perfect for a special dinner. The leftovers make wonderful sandwiches the next day. Serve this with your favorite mashed potatoes.

Provided by cookiedog

Categories     Pork

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup orange juice
1/4 cup cider vinegar
1 tablespoon finely grated fresh ginger
2 tablespoons grated orange zest
3 pork tenderloin (about 3 pounds total)
1 cup orange marmalade
1 tablespoon finely grated fresh ginger
2 tablespoons light soy sauce
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper


  • 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.


Marinated Pork Tenderloin image

A slightly sweet marinade that makes for the best tasting pork you will ever have.

Provided by WKELLER

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 6h30m

Yield 4

Number Of Ingredients 8

¼ cup soy sauce
¼ cup packed brown sugar
2 tablespoons sherry
1 ½ teaspoons dried minced onion
1 teaspoon ground cinnamon
2 tablespoons olive oil
1 pinch garlic powder
2 (3/4 pound) pork tenderloins


  • 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.

Nutrition Facts : Calories 277.5 calories, Carbohydrate 16.9 g, Cholesterol 72.6 mg, Fat 10.7 g, Fiber 0.5 g, Protein 27 g, SaturatedFat 2.3 g, Sodium 1007.7 mg, Sugar 13.9 g

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