Ginger-Marinated Pork Tenderloin Recipe

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7 votes | 4391 views

This pork tenderloin was super moist and was wonderful with the rich sauce over it. Our whole family loved it. I used the leftovers for a make shift fried rice the next day, and that was delicious too.

Prep time:
Cook time:
Servings: 4


Cost per serving $1.39 view details


  1. Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar in a bowl and pour into a large ziploc bag. Add tenderloin and seal bag, then marinate in the refrigerator, turning bag over occasionally, for 2 hours.
  2. Remove tenderloin from the refrigerator and let sit for about 1 hour.
  3. Put oven rack in middle position and preheat oven to 425°F.
  4. Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over medium high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 13 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, about 10 minutes.
  5. While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 229g
Recipe makes 4 servings
Calories 200  
Calories from Fat 47 24%
Total Fat 5.28g 7%
Saturated Fat 1.07g 4%
Trans Fat 0.02g  
Cholesterol 53mg 18%
Sodium 1227mg 51%
Potassium 508mg 15%
Total Carbs 18.61g 5%
Dietary Fiber 0.6g 2%
Sugars 16.21g 11%
Protein 19.25g 31%



  • John Spottiswood
    November 8, 2011
    I really enjoyed this tenderloin recipe. It combines exotic touches with a nice, down home flavor. It's interesting enough to serve guests, but comforting enough to have with family on Sunday. Give it a try!
    I've cooked/tasted this recipe!
    • A.L. Wiebe
      November 9, 2011
      This looks so good, John. I don't have pork tenderloin, but I do have a small pork roast. I think this marinade will work very well with that. I'll let you know how it turns out.
      • Arturo Féliz-Camilo
        November 10, 2011
        Loved it!
        I've cooked/tasted this recipe!
        • December 13, 2011
          I've cooked/tasted this recipe!


          • Veronica Gantley
            November 10, 2011
            I have a pork tenderloin in the freezer. I bookmarked and printed your recipe to try later. Thanks for sharing.
            • Kevin McClelland
              November 10, 2011
              We tried this tonight w/ rice. Kids loved it as did Anna and I. Made 2 tenderloins and saved one for kids' lunches w/ rice and the sauce.

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