Valentines' Day Dinner: {Honey Ginger Pork Tenderloin}

Posted: February 7, 2013

Do you look forward to Valentines' Day? Do you have any traditions or expectations?  I'm not much of a flowers, or candy, or even jewelry person.  I usually just request some sort of handwritten note, that I treasure for weeks to come.  Traditions aside, your significant other will thank me later: you should definitely make THIS for Valentines' Day dinner! -->     Guys love this meal. I mean really really love it. Like drool over it. Like beg you to make it again and again. Like sing praises about what an amazing cook you are, even if you don't make anything else for weeks. It's that good. I promise. Oh, and girls like it too.

Introducing Honey Ginger Pork Tenderloin:

This is an old adapted Southern Living recipe, circa 1989.  An oldie, but goodie.  I've changed some of the ingredients, some of the quantities, and even the cooking method. But I've been making it this way now for literally years. It is my number one requested recipe!

You can make the sauce ahead of time and marinate the tenderloin up to 24 hours ahead of time.

This is the perfect meat and potatoes meal with a sophisticated twist.

The secret ingredient in the potatoes - Chobani, of course!

And it might just leave him/her begging for more. :)

And if you don't have a significant other, don't let that stop you! Make this for a group of friends or even just for yourself. It is so yummy and makes great leftovers!! I love chopping up the pork and serving it over a bed of greens with some veggies and an Asian dressing later in the week :)

**Simple Portion / Kickstarter Update**:

My Kickstarter project is in full swing, with over 117 backers and $11K raised so far! We still have a LONG way to go to meet our goal, but I'm not giving up quite yet!!  If you have not checked out my Simple Portion bowls, please take a minute to do so. I know you will love them!!

And please share the Kickstarter link with anyone and everyone you know!  http://www.kickstarter.com/projects/153909474/simple-portion-bowls-just-measure-what-matters  It's going to take all of us to make this happen :)  **project ends March 7th, 2013

Honey Ginger Pork Tenderloin

Description

Honey Ginger Pork Tenderloin // @noshandnourish

Ingredients

1⁄4 teaspoon
Cinnamon
1⁄8 teaspoon
Ground Red Pepper
1 tablespoon
Minced Garlic
1 tablespoon
Ketchup (I use "Simply Heinz")
1 tablespoon
Minced Ginger (I use the squeeze tube variety)
1 teaspoon
Minced Ginger ((1 Tbsp PLUS 1 tsp total))
1⁄4 cup
Oyster Sauce
1⁄4 cup
Soy Sauce
1⁄4 cup
honey
1 tablespoon
Brown Sugar (optional)
1 pound
Pork Tenderloin

Notes

If I have guests coming over, I usually double the recipe.

Instructions

  1. Mix all ingredients together, except for the pork.
  2. Pour the mixture over the pork tenderloin and marinate in the fridge for at least 2 hours in a glass baking dish.
  3. Preheat the oven to 400 degrees.
  4. Bake for 40 - 45 minutes, checking to make sure the pork is fully cooked in the middle.
  5. Serve with mashed potatoes (optional).

Yields 4 Servings

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Chobani Mashed Potatoes

Description

Chobani Mashed Potatoes || A Savory recipe from No Sugar Sweet Life

Ingredients

2 pounds
Red Potatoes
3 tablespoons
Butter (or I Can't Believe it's not Butter)
1 tablespoon
Plain Chobani Yogurt
1⁄4 cup
Milk

Instructions

  1. Boil Water in a large stock pot.
  2. Cut red potatoes up into 1 inch cubes (skin on).
  3. Put potatoes in the water and boil for 40 minutes.
  4. Drain the water.
  5. Smash the potatoes either by hand with a masher, or with a hand mixer.
  6. Add in the remaining ingredients.
  7. Stir thouroughly.
  8. Serve with an awesome gravy! (optional)

Yields 8 Servings

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Comments

Submitted by Michelle @ Eat Move Balance - February 7, 2013 - 5:16am

The ginger and honey combo sounds excellent! I never think to make pork tenderloin, but easily get bored with chicken. I need to branch out more!

Submitted by Leah - February 7, 2013 - 9:25am

My mouth is watering. It's been way too long since I've made a roasted pork tenderloin - this will definitely be my next recipe to try!

Submitted by Simply Tia - February 8, 2013 - 5:56am

Beautiful, tantalizing, simple!!!! I love this recipe! Bookmarked.

Submitted by Chris - February 8, 2013 - 11:59am

I'm making this tonight and have a quick question. When you pop it into the oven, are you leaving it in the baking dish with all the marinade it was soaking in? I do a lot of grilling and I'm more used to discarding the marinade before cooking. Just want to make sure I'm doing it right!

Submitted by kelly - February 8, 2013 - 12:50pm

I cook it in all of the marinade, and about halfway through, spoon more marinade from the bottom of the dish back on top of the pork.
Submitted by Chris - February 8, 2013 - 2:42pm

Awesome! Thanks for the tip.

Submitted by Chris - February 9, 2013 - 3:43pm

I really, really liked this a lot! So did the rest of the family.

I did have a little trouble finding Oyster Sauce and Ginger Paste at the grocery store, mainly because I had no idea where I would look for them as they are not ingredients that I have ever used before in my cooking. I ended up finding the Oyster Sauce in the International isle (where the have the Asian, Italian, and Mexican imports) and the Ginger paste in the tube was actually in the produce section. I know every grocery store is different, but maybe that might help some other readers quickly find these items. Both were inexpensive.

But back to the food...DELICIOUS!!!! I can't wait to make this again. And thanks Kelly for the tip to spoon the sauce over the meet halfway through the cook time. I think that helps keeps everything moist as the sauce reduces while in the oven.

Now which recipe will I try next? Hmmmmmm....

Submitted by Chris - February 9, 2013 - 3:44pm

*over the "meat" not "meet". Silly autocorrect.

Submitted by Betty Lynn - February 11, 2013 - 4:40pm

Can I make it without that? And, Chris, what store? Kelly...King Soopers? Sprouts?

Submitted by kelly - February 13, 2013 - 4:56pm

It's in the Asian food aisle at any regular grocery store, near soy sauce and teriyaki, etc... I think the brand I got was "Dynasty"
Submitted by Chris - February 15, 2013 - 11:54am

I got it at H-E-B which is a Texas chain, and is just a regular 'ol grocery store. It was in the International aisle. You might be able to leave it out, but honestly Kelly's recipe is perfect. And you will end up making this again so you'll find a reason to use the leftover oyster sauce. :-)

My only suggestion is to watch your cooking time. My cooking times have been slightly different than Kelly's listed cooking time (which I'm guessing is because I'm not using a convection oven and also I'm at a much lower altitude...all things she makes us aware of in her blog). But I think that is something you have to be aware of with any new recipe. As long as your pork loin's internal temp is between 150-160 (I usually aim for about 155) it should be perfect.

Submitted by Betty Lynn - February 11, 2013 - 4:43pm

What do ya think of making this a crockpot instead of oven?

Submitted by kelly - February 13, 2013 - 4:57pm

I'm optimistic that it would work well in a crock pot. Maybe double the sauce?
Submitted by Cassie - February 12, 2013 - 8:38pm

What gravy did you use with this? And how did you make it? I'm new to the kitchen, and want to make this yummy!

Submitted by kelly - February 13, 2013 - 4:54pm

The gravy is just the marinade that you cook the pork in. Once it's cooked for the full time in the oven, you can just spoon the extra sauce over the sliced pork AND mashed potatoes! It's delicious :)
Submitted by Chris - February 15, 2013 - 11:55am

I also used the leftover sauce from the meat on the potatoes and it was super yummy!

Submitted by valerie wilson - February 15, 2013 - 5:06pm

Making this for dinner tonight! Tenderloin is marinating and i'm peeling potatoes!

Submitted by Laura Jensen - March 2, 2013 - 8:46pm

Kelly,
This was the best pork I have ever had. Thank you for your wonderful creation!!

Submitted by Catherine - March 7, 2013 - 8:47pm

I'm not a huge fan of pork in general, but this was amazing! My 'Dear Hubby' will be raving about this for weeks :)

Submitted by Caroline Helmers - March 10, 2013 - 9:28pm

Totally random question... where in the grocery would I find oyster sauce? I've looked around and can't seem to spot it. I love your recipes and your story. Thank you for the inspiration!!

Submitted by kelly - March 10, 2013 - 10:06pm

It's right next to the teriyaki and soy sauce in the Asian aisle!

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