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Ginger-Honey Glazed Pork Tenderloin

Photo: Becky Luigart-Stayner; Styling: Missie Neville Crawford

Yield

Serves 4 (serving size: 3 oz. pork and 1 1/2 cups salad)

If you don't have sherry vinegar, sub red wine vinegar or cider vinegar. We love the look of watermelon radishes in this fresh, crisp salad, but any radish will work.

Ingredients

  • 3 tablespoons honey
  • 2 tablespoons sherry vinegar
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon black pepper, divided
  • Cooking spray
  • 1 (1-lb.) pork tenderloin, trimmed
  • 3/4 teaspoon kosher salt, divided
  • 1 large cucumber, peeled, halved lengthwise, and seeded
  • 4 cups watercress or arugula
  • 1 cup thinly sliced radishes
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 258
  • fat 9.8 g
  • satfat 1.8 g
  • monofat 6.3 g
  • polyfat 1.1 g
  • protein 25 g
  • carbohydrate 17 g
  • fiber 1 g
  • cholesterol 74 mg
  • iron 2 mg
  • sodium 445 mg
  • calcium 59 mg
  • sugars 15 g
  • Est. Added Sugars 13 g

How to Make It

  1. Combine honey, vinegar, ginger, and 3/4 teaspoon pepper in a small bowl, stirring with a whisk. Place 4 teaspoons honey mixture in a small bowl; set aside.

  2. Heat a grill pan over medium. Coat pan with cooking spray. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; grill 12 minutes, turning to brown on all sides. Brush pork with remaining honey mixture; cook 6 minutes or until a thermometer inserted in the center registers 145°F. Place pork on a cutting board. Let stand 5 minutes. Cut across the grain into 16 slices.

  3. Cut cucumber into 1/4-inch slices. Combine cucumber, watercress, radishes, oil, and juice in a large bowl. Add remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt; toss. Divide pork evenly among 4 plates; drizzle evenly with the reserved 4 teaspoons honey mixture. Serve with salad.