• Ginger-Marinated Pork Tenderloin

    7 votes
    Ginger-Marinated Pork Tenderloin
    Prep: 3 hours Cook: 20 min Servings: 4
    by Nancy Miyasaki
    193 recipes
    This pork tenderloin was super moist and was wonderful with the rich sauce over it. Our whole family loved it. I used the leftovers for a make shift fried rice the next day, and that was delicious too.


    • 1 2/3 cups chicken broth
    • 1/4 cup soy sauce
    • 1/4 cup packed brown sugar
    • 3 tablespoons ketchup or 2 tablespoons tomato paste
    • 3 tablespoons peeled and finely grated fresh ginger
    • 3 cloves garlic, minced
    • 1 tablespoon cider vinegar or other vinegar
    • 1 (12 oz) pork tenderloin
    • 1 tablespoon olive oil


    1. Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar in a bowl and pour into a large ziploc bag. Add tenderloin and seal bag, then marinate in the refrigerator, turning bag over occasionally, for 2 hours.
    2. Remove tenderloin from the refrigerator and let sit for about 1 hour.
    3. Put oven rack in middle position and preheat oven to 425°F.
    4. Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over medium 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, 13 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, about 10 minutes.
    5. 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.

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    • John Spottiswood
      John Spottiswood
      I really enjoyed this tenderloin recipe. It combines exotic touches with a nice, down home flavor. It's interesting enough to serve guests, but comforting enough to have with family on Sunday. Give it a try!
      • A.L. Wiebe
        A.L. Wiebe
        This looks so good, John. I don't have pork tenderloin, but I do have a small pork roast. I think this marinade will work very well with that. I'll let you know how it turns out.
        • Arturo Féliz-Camilo
          Arturo Féliz-Camilo
          Loved it!
          • Jenn W


            • Veronica Gantley
              Veronica Gantley
              I have a pork tenderloin in the freezer. I bookmarked and printed your recipe to try later. Thanks for sharing.
              • Kevin McClelland
                Kevin McClelland
                We tried this tonight w/ rice. Kids loved it as did Anna and I. Made 2 tenderloins and saved one for kids' lunches w/ rice and the sauce.

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