Ginger Glazed Pork

February 28, 2013

I invited a few friends over for a quiet dinner at my new place and wanted to try out a few new dishes. This is a flavor-packed tenderloin is sure to impress. I love the combination of fresh ginger with peanut butter and soy sauce mixed with lime and orange juices. Searing it on the stovetop makes the outside crispy; finishing it in the oven leaves the inside extra juicy.

20130224 Ginger Pork

You will need:

  • 2 lb pork tenderloins
  • 1/2 c mango chutney
  • 3 cloves garlic, chopped
  • 2-inch fresh ginger, peeled and grated
  • 1/2 c soy sauce
  • 3 T rice wine vinegar
  • 5 T peanut butter
  • 2 T honey
  • 2 limes, zested and juiced
  • 1/2 c orange juice
  • 1/2 t crushed red pepper flakes
  • 1/2 t ground black pepper
  • 3 t olive oil

Then you will…

  1. In a medium bowl, mix together the chutney, garlic, ginger, soy sauce, rice wine vinegar, peanut butter, honey, lime juice and zest, orange juice, red pepper flakes, and black pepper. You want to break up the peanut butter and make sure the marinade is well blended.
  2. Trim the pork tenderloin if it needs it. Then place the pork in a large zip-top plastic bag. Pour in the marinade, squeeze out the extra air and seal the bag. Be sure there is marinade on all sides of the pork.
  3. Refrigerate the pork for at least two hours to let the marinade soak in. It will be best if you can prep this far ahead of time and allow to marinate overnight.
  4. Preheat your oven to 425 degrees.
  5. In a large cast iron skillet, heat the olive oil over medium-high heat. Add the tenderloin (save the marinade for a sauce!). Sear on all sides, until it is nice and brown. It should take about 4-6 minutes on each side.
  6. Place the entire skillet into the oven and cook until it reaches 160 degrees, which should take about 15-20 minutes.
  7. Remove from the oven and allow to rest for at least 10 minutes before serving. Cutting early will result in all the delicious juices running…resulting in a very dry dinner!
  8. Meanwhile, pour the leftover marinade into a small saucepan. Bring it to a boil while stirring. You can add a bit more orange juice if you want to thin the sauce. Allow to boil for a minute. This is a really important step, since the marinade had the raw pork in it! You need to kill off any bacteria that may be present.
  9. Remove from the heat.
  10. Slice the pork tenderloin and serve topped with the sauce.

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