Best Lemon Ginger Pork Tenderloin Recipes

Pork Tenderloin Medallions With Chinese Ginger and Lemon Sauce image

Provided by ratherbeswimmin

Categories Pork

Time 44m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon fresh ground black pepper
1 (1 lb) pork tenderloin, trimmed and cut crosswise into 1/2-inch thick slices
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1/4 cup dry sherry
1/4 cup fat free chicken broth
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon soy sauce (low sodium)
2 teaspoons brown sugar
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onion

Steps:

In a small bowl, combine the first 3 ingredients; rub mixture evenly over pork.
Heat a large nonstick skillet over med-high heat; coat skillet with cooking spray.
Add in pork; cook 1 1/2 minutes on each side or until lightly browned; remove pork from pan and set aside.
Lower heat to medium; add in 2 tablespoons green onions, ginger, and garlic; cook and stir constantly for 2 minutes or until fragrant.
In a small bowl, combine sherry and the next 5 ingredients; add sherry mixture to skillet; bring to a boil, scraping pan to loosen browned bits.
Add pork back to skillet; cook 3 minutes or until pork is done.
Remove pork from pan using a slotted spoon; keep liquid in skillet.
In a small bowl, combine water and cornstarch, stirring with a whisk; add mixture to skillet; bring to a boil.
Cook 30 seconds or until slightly thick.
Serve sauce over pork; sprinkle with green onions.

Nutrition Facts : Calories 240.7, Fat 6.2, SaturatedFat 2.1, Cholesterol 74.8, Sodium 635.3, Carbohydrate 7.8, Fiber 0.5, Sugar 3.4, Protein 24.2

LEMON GINGER PORK TENDERLOIN image

Categories Pork Lemon

Yield 10

Number Of Ingredients 7

1 3-pound boneless pork loin
Salt and freshly ground black pepper, to taste
2 teaspoons rosemary leaves, finely chopped
1 tablespoon fresh ginger, peeled & minced
1 cup dry white wine
3/4 cup lemon marmalade (orange can be substituted)
1 tablespoon unsalted butter (at room temperature)

Steps:

Wash and trim all the excess fat from the pork loin. Preheat the oven to 350 degrees F. Place the pork loin in the Roasting Tray, sprinkling it with salt, black pepper, rosemary and ginger. Add white wine into the bottom of the Roasting Tray and cook for 50 minutes; basting is needed. Take the Roasting Tray out from the oven. Use a small bowl to mix marmalade with some pan drippings; pour over the meat. Continue to cook for another 35-45 minutes, basting during the last 15 minutes, or until the internal temperature reaches 150 degrees F-160 degrees F. Slice and serve it with pan juices.

PORK TENDERLOIN MEDALLIONS WITH CHINESE GINGER AND LEMON SAUCE image

Categories Pork Sauté

Number Of Ingredients 17

1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed and cut crosswise into (1/2-inch-thick) slices
Cooking spray
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry sherry
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onions

Steps:

* Combine first 3 ingredients, and rub evenly over pork. * Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside. * Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. * Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. * Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits. * Add pork to pan; cook 3 minutes or until pork is done. * Remove pork from pan using a slotted spoon, reserving liquid in pan. * Combine water and cornstarch in a small bowl, stirring with a whisk. * Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. * Sprinkle with 1/4 cup green onions.