Something New: Garlic & Ginger Pork Tenderloin

Hello again, food friends!

This week I got a special mission for the food blog. A friend was searching for a recipe and noticed that there were no pork tenderloin recipes on the blog. He asked if I had any good ones hiding off the blog, and since I didn't, I made it my goal to create a tenderloin recipe for today.

As you might have guessed by the title of today's post, I reached that goal! And it was quite tasty.

This recipe will require one special kitchen tool: a meat thermometer. If you don't have one, the good news is that they're only about 5 dollars at any grocery store.

If any of you have a recipe request, just let me know! I'd love to help you find a new recipe for your kitchen.

Happy cooking!

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Garlic & Ginger Pork Tenderloin

NOTE: This recipe requires time for marination, at least 6 hours and up to 24.

Ingredients

1 ½ lb pork tenderloin

1 ½ cups beef broth or stock

2-3 cloves garlic, minced

1-2 Tbsp finely chopped fresh ginger

½ cup chopped onion

3 Tbsp brown sugar

½ tsp salt

¼-½ tsp pepper

aluminum foil

Directions

1. In a large bowl, mix brown sugar into beef broth and stir until dissolved. Then stir in garlic, ginger, onion, salt and pepper.

2. Place pork loin in a gallon-size bag. Pour the marinade mixture into the bag.

3. Press the air out of the bag and seal securely. Place in the fridge to marinate for 6-24 hours.

4. About an hour before you're ready to eat, heat a large skillet to medium-high and coat with cooking spray.

5. Remove the loin from the marinade and sear in the skillet, about 3-4 minutes per side. This is not to cook the loin through, just to brown on some extra flavor.

6. Meanwhile, preheat the oven to 450 degrees.

7. Place the loin in a baking pan (any size your loin fits in) and pour the marinade into the pan.

8. Place in the oven and bake for 15-20 minutes, until the internal temperature reaches 155 degrees. Your loin may take longer to cook, depending on thickness.

9. Remove the loin from the oven and cover the pan with aluminum foil. Allow the roast to sit covered for an additional 10 minutes, until the internal temperature reaches 160 degrees.

10. Serve the pork loin sliced and topped with extra marinade.

Ginger, onion and garlic chopped for the marinade.

All together in the bag, heading for the fridge for marination.

Putting a pretty brown sear onto the loin.

Pork loin and marinade ready for slicing and serving.

Happy cooking!