Ginger-Marinated Pork TenderloinPrep: 3 hours Cook: 20 min Servings: 4by Nancy Miyasaki193 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
- 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.
- Remove tenderloin from the refrigerator and let sit for about 1 hour.
- Put oven rack in middle position and preheat oven to 425Â°F.
- 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 155Â°F, 13 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, about 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.
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