Ginger Honey Roasted Pork Tenderloin, packed with great flavours, is a quick and easy to prepare, making it an ideal weekday supper for the family.
*Note the recipe recommends marinating overnight so we suggest you do the prep the night before
Prep Time: 10mins to make the marinade (do this the night before)
10mins to prepare for the oven
Cooking Time: 25 mins
2 packs Wiltshire Bacon pork tenderloins (375g – 425g per pack)
1 tbsp olive oil
2 tsp fresh ginger, grated
2 cloves fresh garlic, grated
6 tbsp honey
2 tbsp lemon juice
1 tbsp soy sauce
½ tsp cayenne pepper
Fresh salt and black pepper, to taste
Chopped fresh parsley, for garnish
Stage one – Create the marinade. In a small bowl mix together the ginger, garlic, honey, lemon juice, soy sauce and cayenne. Add a pinch of freshly ground salt and pepper, to taste.
Add half the marinade ingredients to a large Ziplock bag and add the pork tenderloin. Seal bag and leave to marinate in the refrigerator. We recommend you leave the meat overnight, but you can leave for a few hours if you prefer.
Pour leftover marinade into an airtight container and keep refrigerated until ready to roast the pork.
Stage two – Preheat oven to 175°C/350°F/Gas Mark 4
Line a roasting tin or tray with a double layer of aluminium foil and set aside.
Remove leftover marinade container from the refrigerator.
Heat a large frying pan with the olive oil. Take the meat out of the bag and remove the excess marinade. Sear the pork tenderloins very briefly on all sides until lightly golden brown.
Transfer tenderloins to prepared roasting tin/try and roast for 15-20 minutes
Brush with leftover marinade and replace under a very hot grill for 1-2 minutes until golden.
Remove from grill, cover with foil and leave to rest for approx ten minutes. The meat will continue to cook.
Brush marinade over the top of pork tenderloin and sprinkle with parsley if desired.
Slice to serve.