Ginger Marinated Pork Tenderloin - a little sweet, a little tangy, and a whole lot of yummy. Pork tenderloin marinated in brown sugar, canola oil, soy sauce, red wine vinegar, ginger, and garlic. Can cook on the grill or in the oven. Easy enough for a weeknight meal but it's fancy enough for a dinner party or your holiday meal. #pork #marinade #glutenfree
Whisk together brown sugar, oil, soy sauce, red wine vinegar, ginger, and garlic.
Place pork tenderloins in a gallon ziplock bag. Pour marinade over pork and marinate 12 hours.
Remove pork from marinade and discard marinade. Cook the tenderloins on the grill or in the oven until it reaches an internal temperature of 145ºF.
When cooking pork tenderloin, it is important to remove the silver skin on the side of each pork tenderloin. The silver skin is a silvery-white sheen membrane on the pork tenderloins. It is a thick connective tissue and it doesn’t break down when the pork is cooked. I use a knife and carefully cut it off. If you don’t remove the silver skin, you will have a tough uneatable area on each tenderloin.
For a gluten-free pork dish, make sure to use a gluten-free soy sauce such as Kikkoman Gluten-Free Soy Sauce.
Can Pork be pink? Yes! It is perfectly SAFE to eat pink pork. Pork needs to have a minimum internal temperature of 145ºF. We like to cook it on the higher end of medium-rare and let it rest for about 5 minutes before slicing. It only takes about 15 minutes to reach 145ºF, depending on how big your pork tenderloins are.
To cook the pork inside, pan sear the pork for 2 minutes on all sides. Place the pork on a rimmed baking sheet and bake at 400ºF for 10 to 12 minutes. Use a meat thermometer to check the internal temperature. Pull the pork out of the oven at 145ºF and let it rest for 5 minutes before slicing.