Pork Tenderloin With Soy Ginger And Lime Recipes

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HONEY-SOY BRAISED PORK WITH LIME AND GINGER



Honey-Soy Braised Pork With Lime and Ginger image

This is a wonderfully simple and hands-off way to prepare a flavorful hunk of meat, equally suited to a weeknight or a dinner party. There is no need to brown the pork first because the meat gets appealingly dark and caramelized while braising in the rich combination of soy sauce and honey. Fresh cilantro, scallions and a squeeze of lime added just before serving bring freshness. This meal is flexible: It works over rice or other whole grains, tossed with noodles or wrapped in lettuce leaves.

Provided by Sarah DiGregorio

Categories     dinner, weekday, meat, roasts, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 10

3 to 4 pounds boneless, skinless pork shoulder, trimmed of big hunks of fat and cut into 2 pieces
8 large garlic cloves, smashed and finely chopped
3 tablespoons minced fresh ginger (from one 3-inch piece)
1 teaspoon red-pepper flakes, plus more to taste
2 teaspoons finely grated lime zest and 2 tablespoons juice (from 1 lime), plus more lime wedges for serving
1 cup tamari or low-sodium soy sauce (see Tip)
1 cup honey
1 tablespoon toasted sesame oil
Cooked rice, noodles or lettuce cups, for serving
Toasted sesame seeds, sliced scallions and chopped cilantro, for topping

Steps:

  • Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
  • Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
  • Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
  • While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.

SLOW COOKER HONEY LIME GINGER PORK



Slow Cooker Honey Lime Ginger Pork image

Delicious and tender pork cooked in the slow cooker with a honey, lime, soy, garlic, and ginger infused marinade. We loved it so much we had it twice in one week!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 8h10m

Number Of Ingredients 11

2.5 pounds pork loin
1 Tablespoon Olive oil
Salt and Pepper
1/2 cup honey
1/4 cup soy sauce
1 Tablespoon Worcestershire Sauce
Juice of one lime
2 garlic cloves (minced)
1/2 teaspoon ground ginger or 1 Tablespoon fresh ginger
2 Tablespoons cornstarch
Optional garnish: Fresh lime wedges (chopped cilantro)

Steps:

  • In a large skillet heat the oil over medium high heat. Salt and pepper the pork and lay in in the hot oil. Let the pork sear until the outside edge starts to blacken. Place the pork into the bottom of a slow cooker.
  • In a small bowl whisk together the honey, soy sauce, Worcestershire sauce, juice of one lime, garlic cloves, and ginger. Pour the marinade over the pork. Let cook 6-8 hours on low and 4-6 hours on high or until thermometer reads 160 degrees.
  • Once the pork is finished lay onto a platter and pour the juices in a medium saucepan. Cook the marinade over medium high heat and whisk in the cornstarch. Cook for a few minutes until it starts to thicken. Pour over the pork. Garnish with optional lime wedges and fresh chopped cilantro.

Nutrition Facts : Calories 282 kcal, Carbohydrate 20 g, Protein 33 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 89 mg, Sodium 496 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

PORK TENDERLOIN WITH SOY, GINGER, AND LIME



Pork Tenderloin with Soy, Ginger, and Lime image

This Asian-style marinade transforms a mild cut of pork into an exotic dish. Serve it with a mix of summer vegetables, such as Sauteed Snap Peas with Scallions and Radishes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 6

1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon fresh lime juice
1 tablespoon vegetable oil, such as safflower, plus more for grates
1 teaspoon grated peeled fresh ginger
1 pork tenderloin (about 1 pound), excess fat and silver skin removed

Steps:

  • In a medium bowl, combine soy sauce, vinegar, lime juice, oil, and ginger. Add pork to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
  • Heat grill to medium-low; lightly oil grates. Lift tenderloin from marinade; discard marinade. Grill, turning occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145, 18 to 20 minutes. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before slicing.

Nutrition Facts : Calories 185 g, Fat 7 g, Protein 25 g

GINGER-MARINATED PORK TENDERLOIN



Ginger-Marinated Pork Tenderloin image

Categories     Ginger     Tomato     Marinate     Roast     Quick & Easy     Vinegar     Pork Tenderloin     Fall     Soy Sauce     Gourmet

Yield Makes 1 serving (with leftovers)

Number Of Ingredients 11

1 2/3 cups chicken broth (13 1/2 ounces)
1/4 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons ketchup or 2 tablespoons tomato paste
3 tablespoons finely grated peeled fresh ginger
3 garlic cloves, minced
1 tablespoon cider vinegar or balsamic vinegar
1 (3/4 pound) pork tenderloin
1 tablespoon olive oil
Special Equipment
an instant-read thermometer

Steps:

  • Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.
  • Bring tenderloin to room temperature, about 1 hour.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
  • While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.

SESAME PORK TENDERLOIN



Sesame Pork Tenderloin image

"Pork tenderloin gets dressed up for company in this easy-to-fix yet special main dish," writes Sue Mackey from Galesburg, Illinois. "The meat is tender and flavorful. Sesame seeds and ginger go together so well."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup reduced-sodium soy sauce
3 tablespoons olive oil
2 teaspoons minced fresh gingerroot
1 to 3 garlic cloves, minced
2 pork tenderloins (1 pound each)
1/2 cup honey
1/4 cup packed brown sugar
1/3 cup sesame seeds, toasted

Steps:

  • In a large resealable plastic bag, combine the soy sauce, oil, ginger and garlic. Add pork; seal and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally., Drain and discard marinade. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the honey and brown sugar; spoon over pork. Sprinkle with sesame seeds. , Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before slicing.

Nutrition Facts : Calories 284 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 212mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

GINGER LIME PORK TENDERLOIN



Ginger Lime Pork Tenderloin image

I made this up one night with garlic mashed potatoes and my husband made me swear to include it in the rotation. It originated from a marinade my mother had for moose meat, but the lime and chili garlic sauce adds a fresh twist. Warning: I didn't measure; it's all approximations to your taste!

Provided by Finn

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 2h20m

Yield 2

Number Of Ingredients 11

1 cup light soy sauce
½ cup rice wine vinegar
¼ cup cane sugar
lime, juiced
lime, zested
1 green onion, sliced
2 cloves garlic, minced
1 teaspoon ground ginger
5 dashes chile-garlic sauce, or to taste
1 (3/4 pound) pork tenderloin, cut into 1/2-inch slices
1 tablespoon olive oil

Steps:

  • Whisk soy sauce, rice wine vinegar, cane sugar, lime juice, lime zest, green onion, garlic, ground ginger, and chile-garlic sauce together in a large glass or ceramic bowl; add the sliced pork and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
  • Remove pork from the marinade and shake off excess. Discard marinade.
  • Heat olive oil in a skillet over medium-high heat. Cook pork slices in oil until no longer pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 378.8 calories, Carbohydrate 37.8 g, Cholesterol 72.6 mg, Fat 10.4 g, Fiber 1.8 g, Protein 34.6 g, SaturatedFat 2.2 g, Sodium 7976.4 mg, Sugar 25.1 g

PORK TENDERLOIN WITH GINGER-SOY SAUCE



Pork Tenderloin With Ginger-Soy Sauce image

From Cooking Light. Serving size; 3 oz. pork and 1 T. sauce. Per serving: 165 calories, 5.6 g fat, 24.1 g protein, 3.1 g carb, 0.4 g fiber, 74 mg cholesterol. Serve over steamed rice and sugar snap peas.

Provided by ratherbeswimmin

Categories     Pork

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon canola oil
1 (1 lb) pork tenderloin, trimmed and cut crosswise into 8 pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup water
2 tablespoons rice vinegar
1 tablespoon water
1 tablespoon low sodium soy sauce
1 tablespoon bottled minced fresh ginger
1 teaspoon sugar
1/2 teaspoon dark sesame oil
1/4 cup chopped green onion

Steps:

  • Let the oil get hot in a large skillet over med-high heat.
  • Flatten each piece of pork to 1-inch thickness (can do this with your hands or rolling pin).
  • Sprinkle pork with salt and pepper.
  • Add pork to skillet; cook 5 minutes on each side; remove pork from skillet and keep warm.
  • Add 1/4 cup water to skillet, scraping to loosen browned bits.
  • Add in vinegar and the next 5 ingredients; cook over med-low heat for 2 minutes.
  • Stir in the onions; serve sauce over pork.

Nutrition Facts : Calories 179.1, Fat 7.8, SaturatedFat 2.3, Cholesterol 74.8, Sodium 352.5, Carbohydrate 2.2, Fiber 0.3, Sugar 1.3, Protein 23.7

GINGER HONEY ROASTED PORK TENDERLOIN



Ginger Honey Roasted Pork Tenderloin image

This roasted pork tenderloin is ready in a flash, and absolutely packed with great ginger, honey and garlic flavors! It's a weeknight winner!

Provided by The Chunky Chef

Categories     Entree     Main Course

Time 25m

Number Of Ingredients 10

1 lb pork tenderloin, excess fat trimmed
1 1/2 Tbsp fresh ginger, (grated)
7 Tbsp honey
2 Tbsp lemon juice
2 tsp grated fresh garlic
2 1/2 Tbsp soy sauce
kosher salt and black pepper, (to taste)
pinch cayenne pepper
olive oil for cooking
chopped fresh parsley, (for garnish)

Steps:

  • Combine ginger, honey, lemon juice, garlic, soy sauce, cayenne, salt and pepper in a small mixing bowl.
  • Add half the marinade ingredients to a large ziplock bag and add pork tenderloin. Seal bag and marinate for a few hours or overnight. Pour leftover marinade into an airtight container and keep refrigerated until ready to roast the pork.
  • Line a baking sheet or baking dish with a double layer of aluminum foil and set aside. Remove leftover marinade container from the refrigerator and preheat oven to 400 F degrees.
  • Heat a large skillet with a bit of olive oil over MED-HIGH heat, remove excess marinade and sear pork tenderloin very briefly on all sides until lightly golden brown.
  • Transfer tenderloin to prepared baking sheet/dish and roast for 10-15 minutes, until a meat thermometer inserted in the thickest part of the tenderloin registers 133 F degrees.
  • Brush with leftover marinade and broil on HIGH for 1-2 minutes until golden. Remove from oven, cover with foil and let rest a few minutes. Pork will continue carry-over cooking and should end up between 140-145 F degrees with a blush of pink.
  • Brush marinade over the top of pork tenderloin and sprinkle with parsley if desired.Slice into 1/2 inch thick slices and serve.

Nutrition Facts : Calories 260 kcal, Carbohydrate 32 g, Protein 24 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 689 mg, Sugar 30 g, ServingSize 1 serving

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