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Pork tenderloin is a great weeknight meal option and a nice change from boneless chicken. Serve with steamed or fried rice and a bok choy salad.

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Yield: Serves 4 to 6

Ingredients
Marinade
1 cup chicken broth

½ cup soy sauce

½ cup packed dark brown sugar

¼ cup fresh lime juice

2 tablespoons finely grated fresh ginger

1 tablespoon minced garlic

Pork Tenderloins
2 pork tenderloins ¾ - 1 pound each

2 tablespoons olive oil

Glaze
1 cup packed dark brown sugar

1 tablespoon fresh lime juice

1 tablespoon finely grated fresh ginger

1 teaspoon minced garlic

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

dash cayenne pepper

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Preparation Method

Make the marinade:

  1. In a medium bowl, whisk together the marinade ingredients.
  2. Pour into a large resealable plastic bag. Add the pork tenderloins to the bag and seal.
  3. Refrigerate for at least 2 hours, or overnight.
  4. Remove tenderloins from marinade and pat dry.

Brown the tenderloins:

  1. Preheat the oven to CONVECTION/ROAST 400°F.
  2. Heat an 11 to 12-inch skillet over medium-high heat.
  3. Add olive oil to pan. Add the tenderloins to hot pan and brown on all sides, turning with tongs, 3 to 4 minutes total.

Make the glaze:

  1. In a small bowl, mix together the glaze ingredients.
  2. Place tenderloins in the baking pan. Spread glaze mixture evenly over the tenderloins.

Roast the tenderloins:

  1. Insert the temperature probe into the thickest part of the largest tenderloin.
  2. Place the pan in the oven and insert the probe’s plug into the probe receptacle.
  3. Set the probe temperature for 145°F and roast until the probe temperature chime sounds, 20 to 30 minutes. If desired, midway through cooking time, baste the tenderloins with glaze that has dripped to the bottom of the pan.
  4. Remove the probe and pan from the oven and tent tenderloins loosely with aluminum foil.
  5. Allow to rest for 10 minutes before slicing.
  6. Stir and reserve glaze from bottom of pan. Drizzle glaze over tenderloin slices before serving.