Honey Ginger Pork Tenderloin

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I’m a big fan of pork tenderloin – healthy and cooks up in no time. What’s not to love? It definitely benefits from a good marinade, and personally, I tend to love Asian-inspired marinades for pork tenderloin.

I’ve had this recipe bookmarked for a while, but I kept forgetting there was oyster sauce in the marinade. I usually keep oyster sauce around, but I ran out a while back and just never stocked back up. When I put this on the menu, I had a trip planed to Trader Joe’s that day, so I figured I’d just pick it up there. No such luck. They used to have it there, I swear. No wonder the store looks bigger and roomier now – less foodstuff! At any rate, I decided that the hoisin sauce I already had at home would be a well enough substitute, and it worked great.

We didn’t have this grilled, though I will say I adore pork tenderloin on the grill.  Grilling just wasn’t in the cards the night we made this, so I just seared it in my cast iron skillet and then finished it off in the oven. We had this with Asian coleslaw and some potatoes I thinly sliced and placed in the skillet alongside the pork to roast. It was a terrific meal all around.

Honey Ginger Pork Tenderloin

Adapted from Gourmet via The Way the Cookie Crumbles

 

2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. hoisin sauce
1 Tbsp. brown sugar
2 tsp. freshly minced ginger root
2 cloves garlic, minced
1/2 Tbps. ketchup
1/8 tsp. onion powder
1/8 tsp. cayenne powder
1/8 tsp. cinnamon
1 pork tenderloin (3/4 – 1 lb.)

 

In a small bowl, whisk together all of the ingredients except the pork.  Place the pork in a shallow dish or in a ziplock bag and pour the marinade over the top.  Refrigerate for at least 8 hours or up to one day, turning occasionally.

Prepare grill (or preheat oven to 425 and heat a large, heavy-bottomed skillet—preferably cast iron—over medium high).

Remove pork and reserve marinade.  Place the pork 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, 9 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer  inserted into center of tenderloin registers 145°F., about 10 minutes more. Let pork stand 5 minutes before thinly slicing.

Alternatively, sear the pork in the cast iron skillet for about 3 minutes per side.  Brush with the marinade and then place in the oven until pork a thermometer registers 145°F., about 15-20 minutes.

Honey Ginger Pork Tenderloin

16 thoughts on “Honey Ginger Pork Tenderloin

  1. Ooo this marinade sounds super delicious! I love that sweet and salty pairing that so many Asian sauces have!

    I always swear that I remember seeing specific condiments or sauces at TJ’s and then when I go…they’re nowhere in sight!

  2. Thanks for reminding me that I want to make different variations of pork tenderloin. We have one that we already love, but it’s always nice to change it up once in a while!

  3. I made this for dinner tonight! Only the 2nd time I’ve ever made pork tenderloin, and it was a major hit.

    My Husband must have told me 10x how much he liked the marinade flavor. He was a huge fan. It will definitely be on our menu again. We grilled it, and it was perfect!

  4. This is my go to pork recipe. While the pork is in the oven, I pour the remaining marinade in a saucepan, put on low heat and stir until it slightly thickens. Then I serve on the side and spoon it over the pork. AMAZING.

  5. Much much happiness in regards to this grilled pork, and the Asian slaw is a perfect side. Thank you for sharing this recipe!

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