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Gingered Pork Tenderloin Recipe
|Pork tenderloin||2 Pound (Preferably 2 To 3 Small Loins)|
|Grated ginger||1 Tablespoon|
|Vegetable oil||2 Tablespoon|
|For tamarind shallot sauce|
|Sesame oil||1 Tablespoon|
|Shallot||1 , thinly sliced|
|Minced garlic||1⁄2 Teaspoon|
|Grated ginger||1⁄2 Teaspoon|
|Chicken stock||1 Cup (16 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Tamarind pulp/1 teaspoon concentrate tamarind||2 Teaspoon|
|For wok-seared chinese greens|
|Sesame oil||2 Teaspoon|
|Vegetable oil||2 Teaspoon|
|Baby bok choy||2 , halved|
|Chinese broccoli greens||1⁄2 Pound, tough ends trimmed and stalks halved (Gai Lan)|
|Grated ginger||1 Teaspoon|
|Minced garlic||1 Teaspoon|
|White wine||2 Teaspoon|
|Soy sauce||1 Teaspoon|
Serving size: Complete recipe
Calories 2099 Calories from Fat 907
% Daily Value*
Total Fat 102 g156.9%
Saturated Fat 20.5 g102.6%
Trans Fat 0.3 g
Cholesterol 596.9 mg
Sodium 1510.9 mg63%
Total Carbohydrates 63 g20.9%
Dietary Fiber 11.6 g46.3%
Sugars 28.9 g
Protein 209 g418.4%
Vitamin A 481.6% Vitamin C 722.4%
Calcium 73.3% Iron 89.1%
*Based on a 2000 Calorie diet
Thoroughly rub the meat with the ginger and honey.
Set aside at room temperature for 20 minutes.
PREHEAT THE OVEN to 400°F.
HEAT THE OIL in a large, heavy skillet over medium-high heat.
Add the pork loins and sear them on all sides.
Transfer the loins to a roasting pan and roast until just a hint of pink remains at the center (a meat thermometer should register 160°F), 20 to 30 minutes.
PREPARE THE SAUCE while the pork is roasting.
Heat the 1 tablespoon of sesame oil in the pan that the pork was seared in.
Add the shallot, garlic, and ginger and saute until fragrant, 1 to 2 minutes.
Add the chicken stock and white wine and stir to dissolve tasty bits stuck to the pan.
Add the tamarind pulp, bring to a boil, and boil until reduced by about half.
Season to taste with salt and pepper.
FOR THE SEARED GREENS, heat a wok over high heat.
Add the 2 teaspoons of sesame oil and the vegetable oil and heat until just smoking.
Add the bok choy, broccoli greens, and ginger and stir-fry for 1 minute.
Add the garlic and continue stir-frying 1 minute longer.
Stir in the white wine and soy sauce, cover the wok, and cook until the vegetables are just crisp-tender, 2 to 3 minutes longer.
WHEN THE PORK is done, transfer the tenderloins to a carving board and let sit for a few minutes.
Slice the tenderloins into 1-inch-thick medallions.
Place the greens in the center of individual plates and arrange the medallions around them.
Drizzle the sauce over the roasted pork; serve immediately.