Ginger Honey Roasted Pork Tenderloin Recipe
• 1 lb pork tenderloin, excess fat trimmed
• 1 1/2 Tbs fresh ginger, grated
• 7 Tbs honey
• 2 Tbs lemon juice
• 2 tsp grated fresh garlic
• 2 1/2 Tbs soy sauce
• Kosher salt and black pepper, to taste
• Pinch of cayenne pepper
• Olive oil, for cooking
• Chopped fresh parsley, for garnish
Combine ginger, honey, lemon juice, garlic, soy sauce, cayenne, salt and pepper in a small mixing bowl. Add half the marinade ingredients to a large zip lock bag and add the pork tenderloin. Seal the bag and marinate for a few hours or overnight. Pour leftover marinade into an airtight container and keep refrigerated until ready to roast the pork.
Line a baking sheet or baking dish with a double layer of aluminum foil and set aside. Remove leftover marinade container from the refrigerator and preheat oven to 400 degrees. Heat a large skillet with a bit of olive oil over medium-high heat, remove excess marinade, and sear pork tenderloin very briefly on all sides until lightly golden brown.
Transfer tenderloin to prepared baking sheet/dish and roast for 10-15 minutes, until a meat thermometer inserted in the thickest part of the tenderloin registers 135 degrees. Brush with leftover marinade and broil on high heat for 1-2 minutes, until golden. Remove from oven, cover with foil, and let rest a few minutes. Pork will continue carry-over cooking and should end up between 140-145 degrees with a blush of pink. Brush marinade over the top of the pork tenderloin and sprinkle with parsley if desired. Slice into 1/2 inch thick slices and serve.
Wines to Pair: Pair this dish with a crisp Napa Chardonnay. See our recommendations here.
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