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Ginger-Marinated Pork Tenderloin

(recipe, LB Nichols)


  1. * 1⅔ cups chicken broth (13½ ounces)
  2. * ¼ cup soy sauce
  3. * ¼ cup packed brown sugar
  4. * 3 tablespoons ketchup or 2 tablespoons tomato paste
  5. * 3 tablespoons finely grated peeled fresh ginger
  6. * 3 garlic cloves, minced
  7. * 1 tablespoon cider vinegar or balsamic vinegar
  8. * 1 (¾ pound) pork tenderloin
  9. * 1 tablespoon olive oil
  10. pinch red pepper flakes


  1. Whisk together ⅔ cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, red pepper flakes, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.
  2. Put oven rack in middle position and preheat oven to 425°F.
  3. 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.(if you don't pan sear add an extra 10 mins to over cook time). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
  4. While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about ⅓ cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.