This recipe needs time to marinate, so prep meat ahead of time, quickly sear it, and then roast it. It’s really tasty!
- 1 lb pork tenderloin, excess fat trimmed
- 1 1/2 Tbsp fresh ginger, grated
- 7 Tbsp honey
- 2 Tbsp lemon juice
- 2 tsp grated fresh garlic/li>
- 2 1/2 Tbsp soy 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 Ziploc 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 foi,l 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.