Garlic, Ginger And Honey Glazed Pork Tenderloin
Pork tenderloin makes a quick, easy, yet elegant weeknight meal. Try mixing up a quick batch of this glaze and roast both pieces of a whole tenderloin. Serve one tenderloin with sides like our Cumin-Scented Honey Glazed Carrots and Crumb-Topped Roasted Cauliflower. Save the other tenderloin for our Vietnamese Noodle Salad With Caramelized Pork on another night.
- 1 whole pork tenderloin (2 pieces - about 2 lbs. total)
- 2 tablespoons orange juice
- 2 teaspoons lime juice
- 1/3 cup honey
- 1/2 tablespoon fresh ginger, grated
- 2 garlic cloves, pressed
Preheat oven to 425°F, line a roasting pan with foil and spray with nonstick spray.
Combine the orange juice, honey, ginger and garlic in a small bowl.
With a sharp knife, trim any silver skin and excess fat from the individual tenderloins and place them in the roasting pan. Brush about half of the honey mixture over the tenderloins and put them in the oven. Roast for 10 minutes, remove from the oven and brush with the remaining honey mixture. Return to the oven and roast for another 8 to 10 minutes or until an internal temperature reaches 145°F.
Remove from the oven, cover the pork with foil and allow to rest for about 10 minutes before carving. Carve one tenderloin for immediate serving and drizzle any accumulated pan juices over the sliced pork. Wrap the other tenderloin tightly in foil and reserve for the Vietnamese Noodle Salad With Caramelized Pork.
This recipe serves 2 to 4 people depending on the size of the individual tenderloin pieces.