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Ginger-Glazed Pork Tenderloin

It's best to use fresh ginger found in the produce section, but 1 teaspoon ground ginger may be substituted.

Southern Living SEPTEMBER 2005

  • Yield: Makes 6 servings
  • Prep time:10 Minutes
  • Bake:25 Minutes
  • Stand:10 Minutes

Ingredients

  • 1 (2-pound) package pork tenderloins
  • 1/2 teaspoon salt
  • 1/3 cup apricot preserves
  • 3 garlic cloves, minced
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 1 tablespoon grated fresh ginger
  • Garnish: green onion strips

Preparation

Place pork tenderloins on a lightly greased rack in a foil-lined roasting pan. Sprinkle evenly with salt.

Combine preserves and next 4 ingredients. Spread evenly over pork.

Bake at 425° for 25 minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from oven; cover and let stand 10 minutes or until thermometer registers 160°. Garnish, if desired.

Ginger-Glazed Pork Chops: Substitute 6 (1/2-inch-thick) bone-in pork chops (about 2 1/2 pounds). Broil 6 inches from heat for 5 minutes. Reduce oven temperature to 425°. Bake 8 to 10 minutes or until a meat thermometer registers 155°. Remove from oven; cover and let stand 10 minutes or until thermometer registers 160°. Makes 6 servings. Prep: 8 min., Broil: 5 min., Bake: 10 min., Stand: 10 min.

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Ginger-Glazed Pork Tenderloin recipe

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