This Ginger Glazed Pork Tenderloin is a super-simple recipe with great flavor.
Tired of chicken and beef? Try making pork tenderloin instead. You’ll find it in your market in the pork section. Tenderloins are sold in sealed packets, and they’re long and skinny. You’ll need two pounds of pork tenderloin for this Ginger Glazed Pork Tenderloin recipe, unless you want to cut the recipe in half. And there is a very short list of simple ingredients that should be easy to find.
How to make Ginger Glazed Pork Tenderloin:
Scroll to the end of this post to print out the complete recipe. Using two pounds of pork tenderloin, you will most likely have two tenderloins. Place the pork on a rack over a roasting pan and sprinkle with salt. The sauce is simply mixed together, and it consists of apricot jam, minced garlic, water, soy sauce and freshly grated ginger. You’ll spread the sauce over the pork, and then bake it for 20 minutes or so. It’s a quick and easy recipe!
Weight Watchers Friendly:
If you are preparing this recipe to be Weight Watchers (WW) friendly, use reduced sugar apricot jam instead of regular. Points for one serving of this pork are 3 points for all color plans. The recipe serves 4, so just divide the cooked pork into 4 servings.
What’s the best way to grate ginger?
Fresh ginger is stringy and it can be difficult to grate! I have a solution. Peel the ginger with a potato peeler and then pop it into the freezer until firm. It will be so much easier to grate when it’s frozen, and the good news is that you can store your leftover fresh ginger in a zip baggie in your freezer! Use the fine grate on your grater to grate the ginger.
The “safe” temperature for eating pork:
Years ago, it was thought that pork had to be cooked much longer to be safe to eat. Current guidelines are that pork is safe to eat at a temperature of 145 degrees. I recommend baking this pork until the center of the tenderloins reach 145 degrees. Then you can take it out of the oven and let it rest. The temperature will climb a few more degrees while resting.
The best meat thermometer:
It’s best to use a meat thermometer when trying to cook meat to an accurate temperature rather than trying to guess. I have two meat thermometers that I like. The first one is a remote thermometer that you can insert into the thickest part of the meat, and it stays inserted in the meat while it’s baking (but the controls remain outside the oven). The second one I like is an instant read thermometer. You can use that one for grilling too. I have both of them!
This is a nice main dish option, and the pork turns out moist and tender. Serve with steamed rice and your favorite vegetable for a complete dinner!
Here are a few more pork tenderloin recipes you might like to try:
- Teriyaki Pork Tenderloin
- Pork Tenderloin with Mango Lime Salsa
- Maple Glazed Pork Tenderloin
- Honey Sesame Pork Tenderloin
- Instant Pot Pork Tenderloin
- Sweet and Spicy Pork Tenderloin
- Honey Dijon Pork Tenderloin
- Orange Cranberry Glazed Pork Tenderloin
Ginger Glazed Pork Tenderloin
- 2 pounds pork tenderloin
- 1/2 teaspoon salt
- 1/3 cup apricot jam
- 3 medium garlic cloves, minced
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1 tablespoon finely grated fresh ginger
- chopped green onions and sesame seeds for garnish (totally optional)
- Preheat the oven to 425 degrees F.
- Place the pork on a lightly greased rack in a foil-lined roasting pan. Sprinkle evenly with salt.
- In a small bowl, combine the remaining ingredients (jam, garlic, water, soy sauce and ginger) and spread it evenly over the pork.
- Bake for 20 to 25 minutes, or until meat thermometer registers 145 degrees F. Remove from the oven; cover and let stand for 10 minutes.
- If you are preparing this as a WW meal, use reduced sugar jam.
- To prepare this recipe as GLUTEN FREE, just be sure to use a brand of soy sauce that is known to be GF.
- Be sure to place thermometer in the thickest portion of the meat.