Recipe of the day - 3/03 - Ginger Marinated Pork Tenderloin - Tilted Forum Project Discussion Community

Chingal0 · 03-04-2004, 03:27 AM

Ginger Marinated Pork Tenderloin

1 2/3 cups chicken broth (13 1/2 fl oz)
1/4 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons ketchup or 2 tablespoons tomato paste
3 tablespoons finely grated peeled fresh ginger
3 garlic cloves, minced
1 tablespoon cider vinegar or balsamic vinegar
1 (3/4-lb) pork tenderloin
1 tablespoon olive oil

Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.

Bring tenderloin to room temperature, about 1 hour.

Put oven rack in middle position and preheat oven to 425°F.

Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately 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, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 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.

Dilbert1234567 · 03-04-2004, 10:39 PM

ooo sounds good, i shall try this next saterday, if i remember too ill let you know how it turns out.

Dilbert1234567 · 03-04-2004, 10:47 PM

ooo sounds good, i shall try this next saterday, if i remember too ill let you know how it turns out.

03-04-2004, 03:27 AM	#1 (permalink)
Chingal0 Something like that.. Location: Oreygun.	Recipe of the day - 3/03 - Ginger Marinated Pork Tenderloin Ginger Marinated Pork Tenderloin 1 2/3 cups chicken broth (13 1/2 fl oz) 1/4 cup soy sauce 1/4 cup packed brown sugar 3 tablespoons ketchup or 2 tablespoons tomato paste 3 tablespoons finely grated peeled fresh ginger 3 garlic cloves, minced 1 tablespoon cider vinegar or balsamic vinegar 1 (3/4-lb) pork tenderloin 1 tablespoon olive oil Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours. Bring tenderloin to room temperature, about 1 hour. Put oven rack in middle position and preheat oven to 425°F. Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately 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, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 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. __________________ "Eventually I became too sexy for my gym membership fee."

03-04-2004, 10:39 PM	#2 (permalink)
Dilbert1234567 Devils Cabana Boy Location: Central Coast CA	ooo sounds good, i shall try this next saterday, if i remember too ill let you know how it turns out. __________________ Donate Blood! "Love is not finding the perfect person, but learning to see an imperfect person perfectly." -Sam Keen

03-04-2004, 10:47 PM	#3 (permalink)
Dilbert1234567 Devils Cabana Boy Location: Central Coast CA	ooo sounds good, i shall try this next saterday, if i remember too ill let you know how it turns out. __________________ Donate Blood! "Love is not finding the perfect person, but learning to see an imperfect person perfectly." -Sam Keen