Ginger-Glazed Pork Tenderloin
Prep: 10 min., Bake: 25 min., Stand: 10 min. It’s best to use fresh ginger found in the produce section, but 1 teaspoon ground ginger may be substituted.
1 (2-pound) package pork tenderloins
1/2 teaspoon salt
1/3 cup apricot preserves
3 garlic cloves, minced
1 tablespoon water
1 tablespoon soy sauce
1 tablespoon grated fresh ginger
Garnish: green onion strips
Place pork tenderloins on a lightly greased rack in a foil-lined roasting pan. Sprinkle evenly with salt.
Combine preserves and next 4 ingredients. Spread evenly over pork.
Bake at 425Â° for 25 minutes or until a meat thermometer inserted in thickest portion registers 155Â°. Remove from oven; cover and let stand 10 minutes or until thermometer registers 160Â°. Garnish, if desired.
Ginger-Glazed Pork Chops: Substitute 6 (1/2-inch-thick) bone-in pork chops (about 2 1/2 pounds). Broil 6 inches from heat for 5 minutes. Reduce oven temperature to 425Â°. Bake 8 to 10 minutes or until a meat thermometer registers 155Â°. Remove from oven; cover and let stand 10 minutes or until thermometer registers 160Â°. Makes 6 servings. Prep: 8 min., Broil: 5 min., Bake: 10 min., Stand: 10 min.
Makes 6 servings