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Home Blog Breaking Eggs Easy Family Recipes: Honey-Ginger Pork Tenderloin

Easy Family Recipes: Honey-Ginger Pork Tenderloin

Honey-Ginger Pork TenderloinPork tenderloin is one of the easiest, tastiest meats you can cook for dinner. Not only is it super affordable, but it’s quick to cook and readily adaptable to lots of different flavors. This dish combines sweet and tangy with nutritious, tender carrots and apples. Several years ago, the USDA changed the recommended cooking temperatures for pork, so instead of cooking until it’s bone dry, cook loin roasts, chops and tenderloins to an internal temperature between 145F (medium) and 160F (medium-well), followed by a five-minute rest. A pink tinge in the center is perfectly acceptable. Use a digital thermometer to ensure accuracy. For safety, you’ll still need to cook any ground pork to 165F though.

To balance out your dinner, serve with a side of spinach salad, roasted potatoes or even a white-wild rice combo. Yum!


Honey-Ginger Pork Tenderloin with Carrots and Apples

Yield: 6 servings

  • 2 (1-pound) pork tenderloins, trimmed of fat and silverskin
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1/2 cup apple juice
  • 3 tablespoons honey
  • 2 teaspoons fresh ginger root, grated
  • 3 carrots, peeled and cut into 1/4-inch slices
  • 1 large or 2 small apples, cored and cut into 1/4-inch slices

Season pork with salt and pepper. Heat oil in large skillet with lid over medium-high heat; add tenderloins and cook until browned on all sides, 8-10 minutes. Remove pork to plate and set aside.

Return skillet to medium heat and add apple juice, honey, and ginger, scraping up any browned bits on bottom of skillet. Stir in carrots. Return pork to skillet, nestling it into carrots. Reduce to simmer, cover and cook 5 minutes.

Add apples, cover, and continue to cook until internal temperature of pork reaches between 145F and 160F and carrots and apples are tender, about 5 minutes. Remove pork from skillet and let rest 5 minutes. Meanwhile, season carrot-apple mixture with salt to taste. Slice pork and serve with carrots, apples, and pan sauce.

Source: National Pork Board

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