Ginger Ale Marinated Pork Tenderloin Recipes

GINGER ALE PORK TENDERLOIN

Steps:

• Whisk together ginger ale, mustard, honey, oil, onion powder, rosemary, salt, garlic powder and pepper. Pour over trimmed pork tenderloins.
• Refrigerate pork tenderloins in marinade overnight.
• Remove pork from marinade and grill until desired doneness. Approximately 15 to 20 minutes.

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.

PORK TENDERLOIN WITH SOY, GINGER, AND LIME

Steps:

• 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.

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.

GINGER-ORANGE PORK TENDERLOIN

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.

BEST MARINATED PORK TENDERLOIN

Steps:

• 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.