Thursday, December 14, 2006

Recipe: Roast Pork Tenderloin with Balsamic Ginger Sauce

This is a tried and true recipe from my house and one I absolutely love. I don't even have a pork roast in the fridge right now, so I think I might be stopping by the grocery store today to pick one up :-) It's really easy, but it's one of those recipes that wow guests when you make it because it looks really impressive.

Roast Pork Tenderloin with Balsamic Ginger Sauce
1 tablespoon garlic, minced
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1/2 teaspoon dried ginger
2-pound pork loin roast (I don't know about you, but I love pork roast, and I use a much bigger one)
4 small sweet potatoes (if you want to roast these with it; they're optional if you don't like sweet potatoes, of course)
2 tablespoons olive oil, divided
1/2 cup brown sugar
1/2 cup balsamic vinegar (buy good stuff for this--it's worth it with balsamic vinegar, IMO)
1/2 cup soy sauce

Heat oven to 475 degrees. Mix garlic with 3/4 teaspoon salt, pepper and ginger to form a paste. Rub on the roast, then put the roast in a roasting pan and put it in the oven. Toss the sweet potatoes with 1 tablespoon oil and remaining salt, arrange on the pan with the pork. Put in the oven and roast 20 minutes per pound, or until meat thermometer reads 155 degrees or higher in thickest part of pork.

Meanwhile, mix last four ingredients in a small saucepan. Bring to a boil over high heat and boil until thickened, about five minutes, stirring often. Keep an eye on it -- you don't want it to burn. Serve on top of the pork.

Enjoy! I'm working this morning, then off for a quick Christmas lunch with two writer friends before going back to work for a few more hours and then hopefully going to start shopping. Egads! I never start shopping this late in the year!!



  1. Anonymous9:16 AM

    I have been looking for new resipes and this one sounds very good. I'm going to try it in the next day or two, thanks for sharing it.

  2. Obviously, three years down the road, this is not really a comment for the blog--it is intended for those who try to follow the recipe after finding it through Google, etc.

    It sounds like a great recipe, except for one small thing. At 155 degrees pork tenderloin is DEAD--it is inedible. It is far better to take it out at 145 or just above (but not over 150) and let it rest, covered, while you handle the drippings/sauce. It makes no difference what sits on top of it--DEAD IS DEAD!

    Generally, most Americans--especially those who follow FDA guidelines--do not know how to cook meat. Basically, if there is no pink left in it, it's inedible. You can't rescue it with a sauce.

    Also if you are buying your own tenderloin to cook, avoid anything that's already marinated--it's going to be oversalted and overtenderized to the point that no matter what you do with it will turn into mush. The problem is that the injected stuff decomposes the fibers and, since pork no longer has any fat in it, the whole thing just falls apart. It will still hold shape, but it will have awful texture. Unfortunately, even plain tenderloin often comes pretenderized--any package that is labeled "XX Tender", no matter what XX stands for ("Always" for Hormel, "Guaranteed" for Smithfield, etc.) it means that a tenderizer has been added. If you can find "natural" tenderloin, it's your best bet, but it is rarely on sale (unlike the tenderized stuff) and is nearly twice the price. This actually applies to all cuts of pork. There are only a few stores that tend to carry both, although the range is expanding these days. Otherwise, just find stores that cater to the "organic" crowd and they will have both organic and "natural" meat.


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