Honey-Ginger Glazed Pork Tenderloin

Mmmmm, this was sweet and delicious.  For the first time, I think I should have marinated two tenderloins instead of one because both of the boys ate so much, my husband and I hardly got any.  As a bonus, it is super simple, needing only 5 ingredients!  Needless to say, this will be going on a list of recipes to use regularly. 

Honey-Ginger Glazed Pork Tenderloin

Recipe adapted from Cooking Light  Jan. 2012 issue

1 Tbsp. grated fresh ginger
3 Tbsp. honey
1 Tbsp. lemon juice
1 Tbsp. soy sauce
1 (1-pound) pork tenderloin

Instructions:

Combine all ingredients in a large Ziploc bag.  Either freeze or let sit in fridge for several hours.  If frozen, thaw in refrigerator.

To grill, heat grill to medium-high heat.  Place tenderloin on grill.  Baste tenderloin when turning with leftover marinade.  Cook about 7 minutes a side until 145 degrees inside or to desired doneness.

Let sit for 5 minutes before cutting open. 

While pork is sitting, pour any reserved marinade into a small sauce pan and cook over high heat until boiling and caramelized.  Remove from heat.

Slice pork and drizzle with glaze. 

Enjoy!

Husband Rating:

Food for Thought: This could also be pan cooked as well browning the meat and basting throughout the cooking process.  If you cook it in a pan, you will not need to cook the reserve marinade.  Simply add any that is left into the pan about 5 minutes before the pork is done to allow it to boil.  Make sure to scrape all those delicious caramelized bits off the bottom of the pan when you serve it!