Honey Ginger Pork Tenderloin

by Melissa on August 25, 2010

We eat pork tenderloin fairly often in our house. It is very versatile in how you can prepare it, and it is also a  leaner cut of pork, but still flavorful. Since we eat it so frequently, I am always looking for new ways to prepare it and I hit the money with this recipe! The honey ginger marinade gives the pork a ton of flavor, but no particular ingredient stands out. It is slightly sweet, but still savory, and it pairs well with just about anything you would want to serve it with.

This tenderloin was so good the first time I made it, that now when I buy tenderloins in bulk I freeze at least a couple of them right in the marinade! Simply make a batch of the marinade, divide it in half between two freezer bags, add one pork tenderloin to each bag  and freeze. When we want pork tenderloin for dinner, I simply pull out the tenderloin from the freezer in the morning and it is ready to go on the grill that night!

Honey Ginger Pork Tenderloin

  • ¼ cup honey
  • ¼ cup soy sauce
  • ¼ cup oyster sauce
  • 2 tablespoons packed brown sugar
  • 1 tablespoon plus 1 teaspoon minced peeled fresh ginger root (If you forget to buy fresh ginger, 1 tsp of ground ginger will work too!)
  • 1 tablespoon minced garlic
  • 1 tablespoon ketchup
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne
  • ¼ teaspoon cinnamon
  • two ¾-pound pork tenderloins, trimmed of silver skin

In a small bowl, whisk together all of the ingredients except the pork. Add the pork and the marinade to a gallon-size zipper-top bag and refrigerate for at least 8 hours or up to 1 day.

Prepare a medium-hot grill. (You should be able to hold your hands 5 inches above the grate for 3 to 4 seconds.) Remove the pork from the marinade, reserving the marinade.

Grill the pork, basting with the reserved marinade, for 12 minutes, turning a quarter turn every 3 minutes. Discard marinade. Continue to cook pork, turning every minute or so, until an instant-read thermometer inserted into the thickest part of the tenderloin measures 145 degrees or the meat is slightly pink at the center. Let the pork rest 5 minutes before slicing.

Source: The Way the Cookie Crumbles who adapted it from Gourmet/Epicuriuos.com

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{ 3 comments… read them below or add one }

taylor August 27, 2010 at 5:53 pm

I love that this can be prepared up to a day in advance! Looks delicious!


Julie D October 10, 2010 at 1:21 am

This has become a new favorite in my home. I’ve made it 4 times since reading about it on your blog and we LOVE it! Thanks for sharing.


Melissa October 10, 2010 at 11:09 am

I am so glad you like it!


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