2 pork tenderloins avg 1 lb each, at room temperature
1 1/2 tbs sesame oil (or olive)
1 clove pressed garlic
1 TBS fresh grated ginger
1 large hard apple like Granny Smith or other, quartered and thick sliced
For the rub -
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp kosher salt
1/2 tsp black pepper (or to taste)
For the sauce -
3 TBS apple cider vinegar
1 1/2 TBS gluten free soy (Not tamari soy)
1/2 cup honey (sub maple syrup if desired)
Prepared white rice
Instructions
Preheat the oven to 350. Mix sauce ingredients
together stirring occasionally to liquefy the
honey. Mix rub ingredients and sprinkle them
over room temperature pork. Heat oil in a large
pan over medium hight heat in an ovenproof
skillet (safety tip, cover handle with aluminum
foil, it will help you remember it's hot when
pulling out of oven). Add pork and sear all
sides until golden all over. When pork is
almost seared, push to one side and brown garlic and
ginger. Pour sauce in, turn pork once then
lift pork out of pan adding apples in a single
layer then placing the tenderloin on top.
Immediately transfer to hot oven.
Roast 15-18 minutes (time is suggested from
original recipe, I probably added 15-20 minutes
for the size tenderloin I had). Pork is done
when internal temperature reaches 155. Remove
pork and onto plate, cover loosely with
aluminum foil and let rest about 5 minutes.
Place skillet with sauce on stove over medium
high heat, simmer rapidly for 3 minutes until
liquid reduces down to a thin syrup. Remove
from stove, put pork in and turn to coat in
sauce. Cut pork into thick slices and serve
with sauce and apples over prepared white rice.
Originally Submitted
12/16/2020
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