ONE PAN SWEET GINGER GLAZED PORK TENDERLOIN
This Easy One Pan Sweet Ginger Glazed Pork Tenderloin is perfectly tender and juicy, cooked to perfection with a sweet ginger glaze! Made from basic ingredients you probably already have in your kitchen, this will quickly become one of your favourite ways to enjoy pork!
Provided by Chrissie (thebusybaker.ca)
Categories Dinner Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees Fahrenheit and place a large oven-safe skillet on the stovetop over medium-high heat.
- Season the pork tenderloins with salt and pepper on all sides.
- Add the olive oil to the skillet and once it's heated add the pork, searing it on all sides.
- While the pork is browning, add the garlic, thyme, mustard, ginger, brown sugar and soy sauce to a small bowl, whisking together to combine.
- Once the pork has browned on all sides, drizzle the glaze over the pork tenderloins and brush on all sides.
- Let the remaining glaze flow into the bottom of the skillet and place the skillet in the oven for about 10 minutes or until the internal temperature of the pork reaches about 150 degrees Fahrenheit (use a meat thermometer for this!).
- Once the pork reaches 150 degrees Fahrenheit, remove the skillet from the oven and baste the pork with the glaze in the bottom of the pan before covering lightly with aluminum foil and resting for 5-6 minutes.
- Slice the pork after it has rested and serve with the remaining glaze.
GLAZED PORK BELLY WITH GINGER BARBECUE SAUCE
Provided by Food Network Kitchen
Time 4h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the pork: Mix 2 teaspoons salt and the brown sugar in a bowl. Rub the pork with the brown sugar mixture. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.
- Make the sauce: Heat the vegetable oil in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, ginger and red pepper flakes and cook, stirring, 2 more minutes. Add the ketchup, apple juice, oyster sauce, vinegar, mustard powder and 1/4 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Let cool 15 minutes, then transfer to a blender and puree until smooth. Set aside about one-quarter of the sauce for serving.
- Remove the pork belly from the refrigerator about 30 minutes before grilling. Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Place a drip pan under the grates on the cooler side of the grill.
- Brush the grill grates with vegetable oil. Place the pork on the cooler side of the grill (indirect heat) and cook, turning occasionally, until fork-tender but not falling apart, 2 hours, 30 minutes to 3 hours, brushing with the sauce occasionally during the last hour of cooking. Move the pork to the hotter side of the grill (direct heat) and cook, turning and brushing with more sauce, until glazed and lightly charred, about 5 more minutes. Transfer to a cutting board and let rest 20 minutes. Slice the pork belly and serve with the cornbread and reserved sauce.
Nutrition Facts : Calories 574, Fat 39 grams, SaturatedFat 13 grams, Cholesterol 63 milligrams, Sodium 1609 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 11 grams
EASY GARLIC GINGER GLAZED STICKY PORK
Tender strips of pork glazed with a sticky, sweet, spicy, garlicky, gingery sauce that is as easy as stirring a few things together in a pan, this fast, soul-satisfying meal is easy enough for rookie cooks, but delicious enough to keep sophisticated cooks and eaters happy.
Provided by Rebecca Lindamood
Categories Main Dish
Time 25m
Number Of Ingredients 9
Steps:
- In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.
- Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
- Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.
- Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.
Nutrition Facts : Calories 269 kcal, Carbohydrate 25 g, Protein 25 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 71 mg, Sodium 723 mg, Sugar 24 g, ServingSize 1 serving
CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY
This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce. Serve it over rice for the ultimate dinner and forget you ever wanted to order take-out.
Provided by Alvin Zhou
Categories Dinner
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
- Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
- Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
- Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
- Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
- Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
- Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
- Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
- Serve immediately over a bowl of rice and sprinkle with sliced green onions.
- Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
- Enjoy!
GINGER-HONEY GLAZED BARBECUED PORK CHOPS
A quick and easy low fat and low carb recipe adapted from a weight loss tracking website's newsletter.
Provided by lauralie41
Categories Pork
Time 25m
Yield 1 pork chop, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan combine the honey, soy sauce, vinegar, garlic and ginger. Over high heat cook until mixture reduces by half. Set aside to cool.
- Spray the grill grate with non-stick spray or wipe down well with oil, preheat grill to medium-high.
- Season the pork chops with salt and pepper.
- Grill the chops on each side for approximately 4 to 6 minutes depending on thickness. Brush the honey mixture on both sides of the chops and grill 2 to 3 minutes more on each side.
- Remove from grill and place chops on platter. Drizzle the remaining honey mixture over them and serve.
GLAZED GINGER PORK
Yummy pork roast! From the 4450th Tactical Group at Nellis Air Force Base. Posted by Stealth Donor. Note: There is 6 hours of marinating time...not included in the prep time!
Provided by breezermom
Categories Pork
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine the first 5 ingredients; stir well. Place roast in a shallow dish. Pour the marinade over the roast; cover and marinate in the refrigerator for 6 hours, turning occasionally.
- Remove the roast from the marinade, reserving the marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat, and simmer for 5 minutes. Set aside.
- Combine the currant jelly and 3 tbsp of the reserved marinade in a small saucepan. Cook over low heat for 5 minutes or until the jelly melts, stirring constantly. Set aside, and cool completely. This is your glaze to cover the roast with after it cooks. Refrigerate if you'd like -- just get it out about an hour before your roast is done so that it isn't too cold on your roast.
- Place the roast on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any fat. Bake at 325 degrees for 2 hours and 15 minutes or until the thermometer registers 160 degrees, basting frequently with the remaining reserved marinade.
- Transfer the roast to a serving platter; brush with the glaze until thoroughly coated. Serve the roast with any remaining glaze.
Nutrition Facts : Calories 338.8, Fat 14.2, SaturatedFat 2.7, Cholesterol 108.9, Sodium 586.6, Carbohydrate 12.6, Fiber 0.2, Sugar 9.9, Protein 37.3
GINGER DIJON GLAZED PORK TENDERLOIN SBD
Phase 1 Recipe for The South Beach Diet. I'm always looking for more variety in cooking Pork Tenderloin. This one is a flavorful treat from the South Beach SuperCharged Book.
Provided by Kellys Kravings
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 450.
- In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside.
- Make several 1/4" slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper.
- Heat a large cast iron or ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat.
- Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork registers 150, about 30 minutes. Remove the pan from the oven and transfer pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts : Calories 384.6, Fat 26.2, SaturatedFat 8.8, Cholesterol 103.5, Sodium 136.3, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 34.3
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- Peel the garlic clove and the ginger. Then, using a microplane grater, grate the ginger and garlic clove.
- Place olive oil in a pan over medium heat and place the pork chops in the pan. Cookpork chops for 3-4 minutes on one side, then flip them over and cook 3-4 moreminutes on the other side. Then remove pork chops from the pan and set themaside – covered on a plate or bowl.
- Place the pan with the drippings from cooking the pork back on the stove on medium heat. Make sure not to discard any of the drippings.
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