My next door neighbor had a big bbq yesterday for more than 50 people from her local senior citizens group. Who knew oldies could make so much noise? Sounded like they were having a great time.
The smells wafting over the wall and into my office made me really hungry but the day was frantic around here. I should have put something in the crock pot but alas, hindsight is always 20/20 isn’t it? I was starving. I did think about bringing two plates next door but cooler heads prevailed.
On busy days there’s nothing better than a quick dinner when everyone is hungry. Oh sure, there’s always the fast food option but that’s not a choice we make very often. I like knowing what goes into the food we eat. When I cook there are no preservatives, fancy colorings or ingredients whose names take me a minute to figure out how to pronounce.
For me, pork tenderloin is quick to cook and can only be ruined by overcooking it. Trust me, you’ll only overcook it once because it’s like any other overcooked meat — only suited for shoe leather or the dog.
I preheated the oven to 400°F (200°C) then I grated the ginger, smashed the garlic and mixed them with the honey, lemon juice and soy sauce. I left the glaze to combine the flavors and then oiled the meat with a bit of olive oil, sprinkled some salt and pepper and put it in the oven for 12 minutes.
The glaze can be put on as is but we had one for dinner that’s not too keen on ginger so before I used it I strained it. The flavor was there but he didn’t have to look at the ginger.
At 12 minutes I took the pork out of the oven, turned it over and poured on the glaze. Adding it early means there’s a chance it will burn and that’s not a good look. I returned it to the oven for another 12 minutes (you’d have to look at the size of the pork to be sure on cooking time. Be sure by using a thermometer to make sure the internal temp is 145°F.) During the last 12 minutes I basted the pork a few times.
After taking it out of the oven I rested it and then sliced it into half inch slices and drizzled the glaze over it. Everyone really liked it. I would make it again.
I promise to do better with the photos. Sometimes when there are people standing over you with drooly faces it’s tough to say, “hold on, that was a crappy photo!”
- 1 tbs freshly grated ginger
- 1 small clove of garlic smashed
- 1 tbs fresh lemon juice
- 2 tbs honey
- 1 tbs soy sauce (I used low sodium)
- 1 pork tenderloin about a pound (half a kilo)
- 1 tsp olive oil to coat pork
- salt and pepper
- Preheat oven to 400F (200C)
- Combine the ginger, garlic, honey, lemon juice and soy sauce in a bowl and stir to combine.
- Lightly coat pork with olive oil
- Sprinkle on salt and pepper and place in preheated oven for 12 minutes.
- Remove pork from oven, turn over and pour glaze over tenderloin and return to the oven for 12 minutes.
- Baste several times during the last 12 minutes of cooking.
- Check internal temperature with a thermometer to be sure it’s 145F
- Rest for 6 to 10 minutes then cut ½ inch slices and drizzle glaze on top.