I’m a total carnivore and pork is one of my favorite meats. I particularly love pork with Asian flavors. Ginger and garlic pair so well with pork tenderloin. Ternderloin is almost foolproof if you don’t overcook it. I’ve been cooking and grilling meat for years and I’m pretty good at cooking to the ideal temperature for me, but I have learned that the best and most accurate way to cook meat is with a meat thermometer. If you don’t have one, do yourself a favor and invest in one. I find that 145-150 degrees for this dish is ideal.
I use Bragg Liquid Amino Acids in place of soy sauce in this recipe. I prefer the flavor of Bragg over tradition soy sauce, but they are very similar and soy sauce works just as well. Bragg is also a great addition to soups and salad dressings. You can typically find Bragg in health food stores, however, I find it at Publix Supermarket in Atlanta.
I’ve included this dish in the Healthful Dishes category. It’s a very substantial dish, but pork tenderloin is the leanest cut of pork and the dish contains very little added fat. Serve this dish with steamed brown rice and steamed and stir fried vegetables and it’s very body friendly.
The marinade for this dish serves two purposes: flavoring the meat and giving the sauce delicious ginger flavor. The finished dish is one of my favorites.
Ingredients
1 tbsp finely minced ginger
1 tbsp finely minced garlic
2 tbsp Braggs Liquid Amino Acids
2 tbsp Rice vinegar
1 tbsp Toasted Sesame Oil
2 tbsp honey
1 cup chicken stock
1 cup beef stock
3 tsp cornstarch
¼ cup water
Retained marinade
2 medium sized pork tenderloins
Instructions
1. Combine all marinade ingredients in a large food storage bag.
2. Place tenderloins in the bag and marinate for 1-2 hours in the refrigerator.
3. After 2 hours, remove the tenderloins from the marinade and let come to room temperature for 30 minutes.
1. Heat a gas grill or stove top grill pan to high temperature.
2. Sear the tenderloin over high heat for 3 minutes on each side.
3. Reduce heat and cook to a internal temperature of 140, turning every 3 to 4 minutes.
1. Combine the beef and chicken stock in sauce pan and bring to a boil.
2. Reduce until about 1 1/2 cup remains.
3. Add reserved marinade.
4. Simmer for about 3 minutes.
5. Mix the cornstarch thoroughly in water and pour into sauce mixture.
6. Simmer until the sauce thickens.
Serve with stir fried vegetables and steamed brown rice.
https://southernboydishes.com/2012/08/04/asian-pork-with-ginger-sauce/
- Roasted Cauliflower and Fennel Soup - November 8, 2015
- Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
- Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015
Leave a Reply