Monday, March 7, 2016

Honey-Ginger Pork Tenderloin

I recently hosted a dinner party with some of my closest friends and wanted to make sure the meal was as wonderful as the company!  First thing I had to decide was what the entree would be.  So many options but this would be the anchor of the meal so it had to be something special. 

This group is also filled with ladies who kick ass inside the kitchen as much as they do outside of the kitchen so I needed a foolproof recipe and wanted to try something new so I began scouring recipes I have marked to try and came across this one that I thought was the perfect fit!

It was a hit and I know that because everyone went back for seconds!

Honey-Ginger Pork Tenderloin

¼ cup honey
¼ cup soy sauce
¼ cup fish sauce
2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
1 tablespoon minced garlic
1 tablespoon ketchup
¼ teaspoon onion powder
¼ teaspoon cayenne
¼ teaspoon cinnamon
two ¾-pound pork tenderloins, trimmed of silver skin

Preheat the oven to 425 degrees.  In a small bowl, whisk together all of the ingredients except the pork. Add the pork and the marinade to a gallon-size zipper-top bag and refrigerate for at least 8 hours or up to 1 day.
Place the tenderloins in a pyrex dish and pour marinade over the pork.  Roast in the oven for 30-45 minutes or until an instant-read thermometer inserted into the thickest part of the tenderloin measures 145 degrees or the meat is slightly pink at the center. 
Let the pork rest 5 minutes before slicing. 

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