By Chef Amanda DeLaura (@chefdelaura)
My sister has the honor of tasting all of my recipes, whether good or bad. During a recent bout of boredom in the kitchen, I chose to do something different with my pork tenderloin. I normally tend to just bake it with an ample amount of delicious dry rub (another recipe for another time), but when I finally presented the end result of honey-ginger pork tenderloin with rice and steamed broccoli, my sister was emphatic. Needless to say, there were no leftovers that evening. Considering she always gives me her truthful reactions to my food, I was very proud to have expanded my pork tenderloin repertoire. Give it a shot and bon appétit!
Serves 4 to 6
1 pork tenderloin 1/4 cup olive oil
3 Tbsp rice vinegar
1 Tbsp coconut aminos 1 clove garlic
1” piece ginger, peeled & sliced
1 Tbsp honey
1 tsp black pepper 1/2 tsp salt
1/2 lime, zested
1/2 lime, juiced
Cilantro, minced for garnish, if desired
- Combine all ingredients but tenderloin in a blender. Place marinade and tenderloin in a large plastic bag (or shallow dish) and let sit in the refrigerator overnight (anywhere from 4 to 25 hrs).
- Heat oven to 350ºF. Meanwhile, heat a pan over medium-high. Once hot, place pork loin onto pan and sear till browned, about two minutes on each side. Be sure to reserve marinade juices in the bag. Remove tenderloin from heat, place onto a baking sheet or pan, and pour marinade over tenderloin. Bake for 30 minutes, or until the center registers to 145ºF. (Be sure to avoid using a cast-iron skillet to sear the tenderloin. The vinegar in the marinade has the potential to ruin the seasoning on your cast iron.)
- Once fully cooked, allow the tenderloin to rest for 5 to 10 Slice as desired and garnish with minced cilantro.