This roasted pork tenderloin is ready in a flash, and absolutely packed with great ginger, honey and garlic flavors! It's a weeknight winner!
Course: Entree, Main Course
Author: The Chunky Chef
1 lbpork tenderloin, excess fat trimmed
1 1/2Tbspfresh ginger, grated
2tspgrated fresh garlic
2 1/2Tbspsoy sauce
kosher salt and black pepper, to taste
pinch cayenne pepper
olive oil for cooking
chopped fresh parsley, for garnish
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.
Prep time does not include marinating time, as this will vary from individual to individual.