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Tuesday, January 24, 2012

Grilled Honey-Ginger Pork Tenderloin

What can I say, I saw this recipe in the back of my Cooking Light and it inspired me to cook it!  Of course I made changes to the recipe, I always alter it to my taste...It's a good one and it's a keeper! P.S.  Don't over cook your pork, you can eat it at medium to medium-well these days or at 145 degrees.






Mix the basting sauce first by combining the ginger, honey, lemon juice and soy sauce in a bowl stirring until all incorporated.  



Heat grill pan (or regular skillet) over high heat until screaming hot, then reduce to medium. Meantime, sprinkle pork with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper.  Place pork in the hot pan and brown the first side, 2-3 minutes.  Turn and start the basting process.  Baste the brown side and then turn again at 2-3 minutes.  




Continue the basting process and turning until tenderloin reach an internal temperature of 145 degrees.  



Remove from pan and let stand 5-10 minutes before slicing.


Is this juicy or what?


The Recipe:

Grilled Honey-Ginger Pork Tenderloin

2 tablespoons grated fresh ginger
4 tablespoons honey
1 tablespoon lemon juice
2 tablespoons low-sodium soy sauce
1 lb pork tenderloin, trimmed of excess fat
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper


Mix the basting sauce first by combining the ginger, honey, lemon juice and soy sauce in a bowl stirring until all incorporated.  Heat grill pan (or regular skillet) over high heat until screaming hot, then reduce to medium. Meantime, sprinkle pork with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper.  Place pork in the hot pan and brown the first side, 2-3 minutes.  Turn and start the basting process.  Baste the brown side and then turn again at 2-3 minutes.  Continue the basting process and turning until tenderloin reach an internal temperature of 145 degrees.  Remove from pan and let stand 5-10 minutes before slicing.


Happy Eating!


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