Honey, orange and ginger are common flavors in Asian cooking. I like all three of them and you seriously could combine any of them to make a delicious glaze/marinade for a pork tenderloin. However you can really destroy pork tenderloin (or any meat for that matter) if you over cook it, that is why I stress every time to my readers “use a meat thermometer “! I find one of the main reasons people do not like pork is because they usually only have it prepared grey in color…….ewwwww. The internal temp for pork is not 170 degrees (unless you want it dry, grey and quite tough), you can safely removed pork tenderloin from the grill/oven/pan when the internal temp is 145 degrees. Cover it with foil and let rest for at least 5-7 minutes before cutting into it. The pork will continue to cook while resting and if you wait the juices will remain in the meat instead of oozing out and the meat will be not as moist when you eat it.
Marinating pork is a great way to get the flavor into the meat. If you decide to marinade using any of the following recipes, you can still baste with the marinade if you cook the sauce to the boiling point for at least 3-5 minutes. You can’t save any of the unused marinade, that must be discarded.
Ginger Honey Pork Tenderloin
1 Tlb. grated fresh ginger (or you can use minced ginger in refrigerator section of grocery store)
3 Tlb. honey
1 Tlb. fresh lemon juice
1 Tlb. low sodium soy sauce
1-2 pound pork tenderloin
Combine all sauce ingredients in a bowl. Whisk until combined. Heat grill to medium heat (this is a lean piece of meat so cooking on medium heat helps prevent it from drying out as it cooks) after you have coated the rack with Pam for grilling. Place tenderloin on grill for about 5 minutes per side. Turn down heat or place tenderloin over indirect heat. Baste with sauce mixture until meat reaches internal temp of 145 degrees. Promptly remove from heat, cover with foil and wait 5 -7 minutes before slicing. Serve remaining sauce with tenderloin.
Orange – Glazed Pork Tenderloin
2 lb.s pork tenderloin
1/2 cup orange juice
1/4 cup low sodium soy sauce
2 garlic cloves, minced
1 Tlb. sugar
1 Tlb. grated fresh ginger ( or use minced ginger from grocery refrigerator section)
Mix all marinade together and place in zip lock bag along with the tenderloin. Marinade in frig for 2 hours or more (longer time better flavor)
Remove pork from marinade, pour marinade into a saucepan. Add 1/4 cup of orange juice concentrate that has been thawed. Bring mixture to a boil. Dissolve 1/4 tsp. of cornstarch into 1 Tlb. water and whisk into marinade. Simmer the mixture for about 2 minutes or until it thickens and is a glaze like consistency. Whisk constantly during this process.
Spray grill rack with Pam for grills. Fire grill up on medium heat. Place tenderloin on grill and brush with glaze mixture as it cooks. Remember internal temp should only reach 145 degrees. Tenderloin cook fast so don’t leave the meat unattended!. Remove the meat from grill, loosely cover with foil. Let rest for about 5-7 minutes. You can glaze one more time before you serve if you have anything left. Enjoy!
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