I just can’t believe I haven’t shared this amazing Ginger Pork Tenderloin recipe with you yet. I’m not sure why it has taken so long, maybe it was just pure selfishness! Maybe I just wanted to keep it for myself a little longer!!! This is definetly in my “top three” keepers of all time and it’s on high rotation in my house because my daughter Chloé just can’t get enough! I often talk about how she is such a slow eater, but this is one of the only dishes (along with my Fish Cakes with Lemon Caper Mayo) that she eats faster than we do.
A simple ginger soy garlic and brown sugar marinade makes this pork tenderloin super moist, tender and flavorful. The marinade also serves as base for a luscious sauce, a total winner each time, especially with kids. You know you’ve got something special when a kid who usually hates all types of sauce tells you “It’s so good I want to drink it!”
Serve with mashed potatoes or rice to scoop up all that sauce, with a green vegetable on the side. You should really bookmark this one, it’s one of the best pork tenderloin recipes you’ll find, super easy to make and it fits really any occasion.
- 1⅔ cups chicken broth, divided
- ¼ cup soy sauce
- ¼ 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 balsamic vinegar
- 1 (1 pound) pork tenderloin
- 1 tablespoon olive oil
- Whisk ⅔ cup of chicken broth with the rest of the marinade ingredients.
- Pour marinade into a large sealable plastic bag and add pork.
- Marinate in the fridge at least 2 hours or better, overnight.
- With the rack in the middle position, preheat the oven to 350 °F (180 °C).
- Take the pork out of the fridge. Pat tenderloin dry and reserve marinade.
- In an ovenproof skillet, brown the meat on all sides in the olive oil, about 3 minutes total.
- Transfer skillet in the oven and cook for about 16 minutes or until a thermometer inserted into center of tenderloin registers 155°F.
- Remove from the oven and cover loosely with aluminum foil. Let rest for 5 to 10 minutes before slicing.
- While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about ⅓ cup, about 10 minutes. Pour the remaining cup of chicken broth and bring sauce to a simmer.
- Serve slices of the pork with the ginger sauce.
Also try one of Chloé’s favorite: