Recipe Details

Roasted Pork Tenderloin with Apple-Ginger Sauce

Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 pork tenderloin, 1 pound each
2 medium parsnips, OR carrots, peeled and bias-sliced 1/4-inch thick
2 medium cippolini onions, peeled and each cut into 6 wedges
1 medium sweet potato, peeled, halved lengthwise and sliced 1/2-inch thick
1 small turnip, peeled and cut into 1/2-inch cubes
1/8 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon black pepper
1 recipe Apple-Ginger Sauce, *
Olive oil nonstick cooking spray
1 tablespoon fresh chives, chopped (optional)

Cooking Directions

Heat oven to 425 degrees F. Coat inside of large shallow roasting pan with olive oil cooking spray. Combine parsnips, onions, sweet potato and turnip in pan. Coat vegetables with olive oil cooking spray; sprinkle with 1/8 teaspoon salt. Roast in heated oven for 10 minutes.

Meanwhile, combine 1/2 teaspoon salt, ginger and pepper; sprinkle and rub evenly over surfaces of tenderloins. Lightly brown one tenderloin over medium-high heat for 2-4 minutes in large heavy skillet coated with olive oil cooking spray. Transfer tenderloin to cutting board or plate. Remove skillet from heat and recoat with olive oil cooking spray. Lightly brown remaining tenderloin.

Stir and push vegetables to edge of roasting pan; place tenderloins in center of pan. Continue roasting in for 20-27 minutes or until internal temperature of pork tenderloins reaches 145 degrees Fahrenheit, followed by a 3-minute rest time. While tenderloins are roasting, prepare Apple-Ginger Sauce.

Transfer pork tenderloins to clean cutting board. Loosely cover with foil; let rest for 5 minutes. Turn oven off. Stir and return vegetables to oven to keep warm.

To serve, cut one pork tenderloin into 1/4-inch-thick slices. Serve with roasted vegetables and sauce. Garnish with chives.

Makes 4 servings
Nutrition Information per Serving with vegetables and sauce

NOTE: Tightly wrap remaining pork tenderloin in plastic wrap or foil; store in refrigerator for up to 3 days. Use pork for Gingered Pork-Vegetable Soup with Wonton Noodles.

Serving Suggestions

Make some for now—and for later. Roast two ginger-seasoned pork tenderloins, then serve one with the Apple-Ginger Sauce and roasted root vegetables for a hearty meal, and use the second tenderloin for a zesty Asian pork-and-vegetable soup.

Nutrition Information

Calories: 250 calories
Protein: 24 grams
Fat: 3 grams
Sodium: 490 milligrams
Cholesterol: 65 milligrams
Saturated Fat: 1 grams
Carbohydrates: 28 grams
Fiber: 5 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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