Roasted Tamari and Ginger Pork Tenderloin

Fresh ginger is one of my favorite flavors and when combined with maple syrup, garlic and tamari (soy sauce), it is unbelievably amazing! These ingredients make up the marinade for my Roasted Tamari and Ginger Pork Tenderloin. It’s so easy to make and comes out perfectly every time. Just slice and serve warm or even chilled as an hors d’oeuvre with little rolls.

I use lots of ginger in my marinade so feel free to use less if you want…I just know how healthy ginger is and as I said…it’s one of my favorite flavors. I can’t imagine an easier or tastier main dish for dinner or a better crowd pleasing appetizer for a buffet. You really can’t go wrong and it’s so nice to have a few easy recipes that always work and that everyone loves! You can watch my video below and I’ve also included the recipe!

I know the flavors in this marinade are very Asian, but you really won’t believe how delicious it tastes with mango chutney. It’s an interesting flavor combination that works! You really could use any spread if you serve this tenderloin as an hors d’oeuvre…dijon mustard or honey mustard would be delicious!

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Ginger Marinated Pork Tenderloin

Author: Suzanne Smith

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This fabulous pork tenderloin starts with an easy marinade and cooks perfectly every time!

Ingredients

• ¼ cup maple syrup
• ¼ cup tamari
• 4 large garlic cloves, minced
• A large knob of fresh ginger root, minced (I like lots of ginger)
• 2 - 1/2 pound pork tenderloin (mine came packaged with 2 tenderloins that weighed about 2 - 1/2 pounds)
• Salt and freshly ground black pepper

Instructions

1. Place pork tenderloins in a ziplock bag.
2. Mix marinade ingredients together without salt and pepper.
3. Add marinade to the ziplock and place in the refrigerator for at least 1 hour but overnight is best.
4. Preheat oven to 500 degrees.
5. Remove pork from marinade and place on a parchment lined baking sheet.
6. Sprinkle with salt and freshly ground pepper and roast for about 20 minutes or until the meat reaches an internal temperature of 165 degrees.
7. Slice, serve and enjoy!

Notes

Serve this recipe with rice and bok choy for a delicious dinner, or serve as an hors d'oeuvre as part of a cocktail buffet.

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