GINGERED PORK TENDERLOIN
Ginger, onions and garlic pack a flavorful punch paired with pork tenderloin. These tasty medallions smothered in golden caramelized onions are a simple and satisfying main dish. -Rebecca Evanoff, Holden, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 196mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 24g protein.
GINGER-ORANGE PORK TENDERLOIN
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
Steps:
- 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
ORANGE AND GINGER GRILLED PORK TENDERLOIN
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
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.
ASIAN-STYLE PORK TENDERLOIN
This Asian-style pork tenderloin with ginger orange marmalade is the perfect centerpiece for your dinner table! A flavorful spice mix rub gives the pork a deliciously savory crust. Served with a zesty ginger orange marmalade, it's a sweet and tangy flavor combination no one can resist!
Provided by Igor Zhuang at SideChef
Categories Paleo Paleo Whole30 Weeknight Dinners Easy Dairy-Free Shellfish-Free SideChef Original Gluten-Free Egg-Free Soy-Free Winter Holidays Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free Oven Stove Walmart
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- In a small bowl, add Salt (1 tablespoon) and 2 Tbsp of Orange (1). Rub together until combined.
- In the same bowl add Garlic Powder (1/2 teaspoon), Ground Ginger (1 tablespoon), and Ground Black Pepper (1/4 teaspoon). Use a spoon to mix until combined.
- Rub the mixed spices all over the Pork Tenderloin (2 pound). Transfer to a greased baking tray. Bake for 40-45 minutes or until internal temperature reaches 145 degrees F (60 degrees C).
- In a saucepan, add Orange Marmalade (1 cup), 1/4 cup of orange juice, 1/2 Tbsp of orange zest, and Ground Ginger (1/2 tablespoon) powder. Turn on the heat to medium and simmer for about 10 minutes until thickened.
- Remove the pork from the oven. Cover with foil and rest the meat for 10 minutes.
- Slice and serve the meat with the sauce. Optionally garnish with Orange (1) and Fresh Thyme (4 sprig).
ORANGE PORK TENDERLOIN
Dining with flair can be fuss-free when pork tenderloin is the featured fare. Family and friends will be impressed with these tender pork slices served with a succulent orange sauce.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 3-4 servings.
Number Of Ingredients 7
Steps:
- Place pork slices in an ungreased 13-in. x 9-in. baking dish. Combine butter, thyme and cayenne; spread over pork. Pour 3/4 cup orange juice over meat. Bake, uncovered, at 425° for 20-25 minutes or until meat is no longer pink, basting occasionally., Remove pork and keep warm. Pour pan drippings into a measuring cup; add enough remaining orange juice to measure 3/4 cup. Pour into a saucepan. Stir in flour and sugar until smooth. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 197 calories, Fat 7g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 23g protein.
ORANGE-GINGER BROILED PORK TENDERLOIN
Broiling the tenderloin makes the most tender, juicy meat; and you'll love the subtle orange-ginger flavor. If you want more flavor, you can increase the amounts of orange juice and ginger. I served this with a green salad, corn on the cob, and applesauce. This makes a great sandwich the next day with some honey-mustard dressing spread on it. Tip: My parents made this on the grill and it was outstanding!!!
Provided by KissKiss
Categories Pork
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a glass bowl, mix the soy sauce, olive oil, orange juice, garlic, ginger and black pepper. Pour into a gallon-size plastic zip-lock bag.
- Place the tenderloins in the bag, push out any air before sealing, mush around until meat is well-coated in marinade, and allow to marinate in the fridge for 2-8 hours.
- Preheat the broiler on high, place the pork in a broiler pan and broil 2-4 inches away from the heat source for 15 minutes, turning once halfway through cooking.
- Remove from oven and tent with foil, allowing to rest for 5 minutes for juices to redistribute.
Nutrition Facts : Calories 70.6, Fat 6.8, SaturatedFat 0.9, Sodium 300.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.8, Protein 0.6
ORANGE MARINATED PORK TENDERLOIN
This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!
Provided by JUDY MALLORY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
- Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
- Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g
GRINGAS (TRADITIONAL RECIPE)
Gringas are a variety of taco with a quesadilla base. It consist of a flour tortilla filled with cheese, "al pastor" meat (marinated pork), and pineapple slices. It is then grilled in the same manner as a quesadilla.
Provided by Newbie Chef Lyds
Categories Mexican
Time 1h45m
Yield 10 quesadillas, 10 serving(s)
Number Of Ingredients 9
Steps:
- To marinate the meat: In a blender, combine the achiote paste, chiles, canning sauce, oil and 3/4 cup water. Blend until smooth. Use 1/3 of the marinade to smear over both sides of each piece of meat (refrigerate the rest of the marinade to use on other meat or fish). Cover and refrigerate for at least an hour.
- To cook the meat, you can grill it an high heat or use a grilling pan on the stove. Over high heat, sear the meat for about one minute per side (until you can see brown grill marks) and set aside. Cut into 1/4- to ½ inch pieces or slices and reserve.
- On the same grill, sear the pineapple slices until you see the grill marks. Set aside.
- To build the "gringas": Put some sliced meat on a flour tortilla and pour a handful of shredded cheese over it. Cover with another flour tortilla and warm them on the grill or a pan, over medium heat, for about a minute per side or until the cheese is melted and the tortilla is golden brown. Set aside.
- To serve, cut each piece into half or quarters. Garnish with a few slices of pineapple, chopped cilantro and sour cream. You can always add green or red salsa, and avocado.
Nutrition Facts : Calories 563.5, Fat 33.5, SaturatedFat 13.2, Cholesterol 89.9, Sodium 686.2, Carbohydrate 38.9, Fiber 2.7, Sugar 7.2, Protein 26
GINGER-MARINATED PORK TENDERLOIN
Categories Ginger Tomato Marinate Roast Quick & Easy Vinegar Pork Tenderloin Fall Soy Sauce Gourmet
Yield Makes 1 serving (with leftovers)
Number Of Ingredients 11
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.
GINA'S ORANGE GINGER PORK TENDERLOIN
This recipe is great as a main dish with a few sides, but our favorite way to enjoy it is as taco meat in on soft flour shells with a Mango Salsa sooo GOOD!! And its even better the next day. The meat will literally fall apart when you pick it up. It will be juicy and tender. Great on Soft tacos or served with rice and steamed...
Provided by Gina Phelps
Categories Pork
Time 8h15m
Number Of Ingredients 6
Steps:
- 1. Take a large white onion roughly chop or slice and seperate into rings. Place in the bottom of your slower cooker. (This is optional but it does enhance the flavor)
- 2. Rinse your 2 pork tenderloins and place on top of the onions. Salt and pepper them. Try to create one layer of meat but don't sweat over it.
- 3. In small mixing bowl empty out your Orange Marmalade. Add about 1/2 cup of Worcestershire sauce or soy sauce, Ginger and garlic and mix well with a spoon or fork. Pour Sauce over pork loin in cooker. Set on Low for 8 hours.
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- Preheat oven to 400°F. Line a rimmed baking sheet with heavy-duty foil. Warm oil in a large nonreactive skillet over medium-high heat. Sprinkle pork with salt and pepper, add to skillet and brown on all sides, 6 to 8 minutes. Do not wipe out skillet. Place meat on baking sheet; roast until an instant-read thermometer inserted into center of meat reads 145°F, 15 to 18 minutes. Remove meat to a cutting board and let rest for 5 to 10 minutes.
- Warm 1 Tbsp. butter in the same skillet over medium heat. Add shallot and ginger; sauté until softened, about 3 minutes. Add orange juice; bring to a simmer, scraping up browned bits on bottom of skillet with a wooden spoon. Stir in thyme. Simmer until sauce has thickened and is syrupy, about 5 minutes. Remove from heat; swirl in remaining 1 Tbsp. butter. Season with salt and pepper.
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