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Gingered Pork Tenderloin

Canadian.Recipes's picture
  Pork tenderloin 2 Pound (Preferably 2 To 3 Small Loins)
  Grated ginger 1 Tablespoon
  Honey 1 Tablespoon
  Vegetable oil 2 Tablespoon
For tamarind shallot sauce
  Sesame oil 1 Tablespoon
  Shallot 1 , thinly sliced
  Minced garlic 1⁄2 Teaspoon
  Grated ginger 1⁄2 Teaspoon
  Chicken stock 1 Cup (16 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Tamarind pulp/1 teaspoon concentrate tamarind 2 Teaspoon
For wok-seared chinese greens
  Sesame oil 2 Teaspoon
  Vegetable oil 2 Teaspoon
  Baby bok choy 2 , halved
  Chinese broccoli greens 1⁄2 Pound, tough ends trimmed and stalks halved (Gai Lan)
  Grated ginger 1 Teaspoon
  Minced garlic 1 Teaspoon
  White wine 2 Teaspoon
  Soy sauce 1 Teaspoon

WITH A SHARP KNIFE, trim away any white sinew and excess fat from the pork tenderloins.
Thoroughly rub the meat with the ginger and honey.
Set aside at room temperature for 20 minutes.
HEAT THE OIL in a large, heavy skillet over medium-high heat.
Add the pork loins and sear them on all sides.
Transfer the loins to a roasting pan and roast until just a hint of pink remains at the center (a meat thermometer should register 160°F), 20 to 30 minutes.
PREPARE THE SAUCE while the pork is roasting.
Heat the 1 tablespoon of sesame oil in the pan that the pork was seared in.
Add the shallot, garlic, and ginger and saute until fragrant, 1 to 2 minutes.
Add the chicken stock and white wine and stir to dissolve tasty bits stuck to the pan.
Add the tamarind pulp, bring to a boil, and boil until reduced by about half.
Season to taste with salt and pepper.
Keep warm.
FOR THE SEARED GREENS, heat a wok over high heat.
Add the 2 teaspoons of sesame oil and the vegetable oil and heat until just smoking.
Add the bok choy, broccoli greens, and ginger and stir-fry for 1 minute.
Add the garlic and continue stir-frying 1 minute longer.
Stir in the white wine and soy sauce, cover the wok, and cook until the vegetables are just crisp-tender, 2 to 3 minutes longer.
WHEN THE PORK is done, transfer the tenderloins to a carving board and let sit for a few minutes.
Slice the tenderloins into 1-inch-thick medallions.
Place the greens in the center of individual plates and arrange the medallions around them.
Drizzle the sauce over the roasted pork; serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2099 Calories from Fat 907

% Daily Value*

Total Fat 102 g156.9%

Saturated Fat 20.5 g102.6%

Trans Fat 0.3 g

Cholesterol 596.9 mg199%

Sodium 1510.9 mg63%

Total Carbohydrates 63 g20.9%

Dietary Fiber 11.6 g46.3%

Sugars 28.9 g

Protein 209 g418.4%

Vitamin A 481.6% Vitamin C 722.4%

Calcium 73.3% Iron 89.1%

*Based on a 2000 Calorie diet

Gingered Pork Tenderloin Recipe