Best 3 Ginger Dijon Glazed Pork Tenderloin Sbd Recipes
Tantalize your taste buds with our exquisite Ginger Dijon Glazed Pork Tenderloin, a culinary masterpiece that blends sweet, savory, and tangy flavors. This delectable dish features tender pork tenderloin coated in a luscious glaze made with aromatic ginger, tangy Dijon mustard, and a hint of sweetness from honey. Served alongside a medley of roasted vegetables and mashed potatoes, this pork tenderloin symphony will leave you craving for more.
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ONE PAN SWEET GINGER GLAZED PORK TENDERLOIN
This Easy One Pan Sweet Ginger Glazed Pork Tenderloin is perfectly tender and juicy, cooked to perfection with a sweet ginger glaze! Made from basic ingredients you probably already have in your kitchen, this will quickly become one of your favourite ways to enjoy pork!
Provided by Chrissie (thebusybaker.ca)
Categories Dinner Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees Fahrenheit and place a large oven-safe skillet on the stovetop over medium-high heat.
- Season the pork tenderloins with salt and pepper on all sides.
- Add the olive oil to the skillet and once it's heated add the pork, searing it on all sides.
- While the pork is browning, add the garlic, thyme, mustard, ginger, brown sugar and soy sauce to a small bowl, whisking together to combine.
- Once the pork has browned on all sides, drizzle the glaze over the pork tenderloins and brush on all sides.
- Let the remaining glaze flow into the bottom of the skillet and place the skillet in the oven for about 10 minutes or until the internal temperature of the pork reaches about 150 degrees Fahrenheit (use a meat thermometer for this!).
- Once the pork reaches 150 degrees Fahrenheit, remove the skillet from the oven and baste the pork with the glaze in the bottom of the pan before covering lightly with aluminum foil and resting for 5-6 minutes.
- Slice the pork after it has rested and serve with the remaining glaze.
GINGER DIJON GLAZED PORK TENDERLOIN SBD
Phase 1 Recipe for The South Beach Diet. I'm always looking for more variety in cooking Pork Tenderloin. This one is a flavorful treat from the South Beach SuperCharged Book.
Provided by Kellys Kravings
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 450.
- In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside.
- Make several 1/4" slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper.
- Heat a large cast iron or ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat.
- Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork registers 150, about 30 minutes. Remove the pan from the oven and transfer pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts : Calories 384.6, Fat 26.2, SaturatedFat 8.8, Cholesterol 103.5, Sodium 136.3, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 34.3
GRILLED PORK TENDERLOIN WITH GINGERED BOURBON-DIJON GLAZE
Tasty and tender--the ginger bourbon and dijon is a wonderful flavor combination! And so easy. Serve the grilled tenderloin medallions with a tossed salad or veggies, and your favorite potatoes or rice--delicious!! Note that meat needs to marinate at least 6 hours or overnight. Recipe is from Arlyn Hackett, a cookbook author and food historian. An interesting fact: In 1812, pork was the preferred meat for Americans. The great herds of cattle across the great plains had not yet been established. At the time, barbecue was rapidly becoming a popular way to prepare pork. However, barbecuing meat was done as a public event, using an enitre hog, or more often several hogs. Pork on the backyard grill did not catch on until after World War II.
Provided by BecR2400
Categories Pork
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pierce pork tenderloin and place in a deep dish. Whisk together marinade ingredients and pour over pork. Marinate (covered) in refrigerator at least six hours, or overnight. Turn several times.
- Thirty minutes before grilling, remove the pork from the refrigerator and lift from the marinade. Pat the tenderloin dry with a paper towel. Pour the marinade into a saucepan and simmer until reduced to 1 cup.
- Cook tenderloin on a grill for about 10 minutes per side. When done, slice tenderloin in 1/2-inch thick medallions and brush with reduced marinade.
Nutrition Facts : Calories 309.5, Fat 6.1, SaturatedFat 2, Cholesterol 110.6, Sodium 386.4, Carbohydrate 20.9, Fiber 0.2, Sugar 19.4, Protein 35.2
Tips:
- Choose high-quality pork tenderloin: Look for tenderloins that are firm and pink, with no signs of bruising or discoloration.
- Tenderize the pork tenderloin: Pounding the tenderloin with a meat mallet helps to break down the muscle fibers and make it more tender.
- Use a flavorful marinade: The marinade for this recipe is packed with flavor from ginger, Dijon mustard, garlic, and honey. Be sure to let the tenderloin marinate for at least 30 minutes, or up to overnight.
- Cook the pork tenderloin to the proper temperature: The internal temperature of the tenderloin should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, or 165 degrees Fahrenheit for well-done.
- Let the pork tenderloin rest before slicing: Allowing the tenderloin to rest for 10 minutes before slicing helps the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
This delicious Ginger Dijon Glazed Pork Tenderloin is a perfect weeknight meal that is easy to make and packed with flavor. The combination of ginger, Dijon mustard, and honey creates a flavorful glaze that perfectly complements the tender pork. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or rice, for a complete and satisfying meal.
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