Honey-Ginger Glazed Pork Tenderloin

Mmmmm, this was sweet and delicious.  For the first time, I think I should have marinated two tenderloins instead of one because both of the boys ate so much, my husband and I hardly got any.  As a bonus, it is super simple, needing only 5 ingredients!  Needless to say, this will be going on a list of recipes to use regularly.

Honey-Ginger Glazed Pork Tenderloin

Recipe adapted from Cooking Light  Jan. 2012 issue

1 Tbsp. grated fresh ginger
3 Tbsp. honey
1 Tbsp. lemon juice
1 Tbsp. g/f soy sauce
1 (1-pound) pork tenderloin


Combine all ingredients in a large Ziploc bag.  Either freeze or let sit in fridge for several hours.  If frozen, thaw in refrigerator.

To grill, heat grill to medium-high heat.  Place tenderloin on grill.  Baste tenderloin when turning with leftover marinade.  Cook about 7 minutes a side until 145 degrees inside or to desired doneness.

Let sit for 5 minutes before cutting open.

While pork is sitting, pour any reserved marinade into a small sauce pan and cook over high heat until boiling and caramelized.  Remove from heat.

Slice pork and drizzle with glaze.


Husband Rating:

Food for Thought: This could also be pan cooked as well browning the meat and basting throughout the cooking process.  If you cook it in a pan, you will not need to cook the reserve marinade.  Simply add any that is left into the pan about 5 minutes before the pork is done to allow it to boil.  Make sure to scrape all those delicious caramelized bits off the bottom of the pan when you serve it!


One response

  1. OK, this is seriously the BEST recipe ever! We had this on Friday night and I think we needed to make a second tenderloin. Even picky Owen had TWO slices! We had ours with mashed acorn squash. I picked up 2 more tenderloins from Costco and prepped them in the marinade and froze them for next month's menu. SO GOOD!

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