Ginger Garlic Marinade and Pork Tenderloin

July 20, 2009

This intensely flavored marinade works well for pork and chicken. Using it for a pork tenderloin was a bit of an experiment for this meal. I usually marinate boneless pork chops or boneless chicken breasts before grilling. Next time for a tenderloin, I might leave out the additional ginger stuffed between the halves.

  • Fresh Ginger Root
  • Garlic
  • Soy Sauce
  • Sesame Oil
  • Sugar
  • Salt/Pepper

Slice a good-sized chunk of ginger. I don’t bother to peel it.


Peel a handful of garlic cloves, at least 7 or 8.


Combine ginger and garlic in the food processor and pulse until they’re chopped.


Combine about a cup of soy sauce with a few tablespoons of sesame oil.


Add a couple of tablespoons of sugar and the soy sauce/sesame oil to the processor. Whirl just until it’s well blended.


Pour the mixture over the meat and refrigerate for at least a couple of hours.


For this tenderloin, I added a few garlic cloves and ginger slices.


Tie the two halves together with kitchen twine.


Roast at 350 until it’s done, basting occasionally with leftover marinade. Don’t baste during the last 20-30 minutes of cooking because the marinade will have raw pork juice in it.

I threw sweet potatoes in the oven at the same time. They go very nicely with this pork.


Remove the kitchen twine and let it sit for just a few minutes before serving.

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