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ginger-marinated-pork-tenderloin-108734.json
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{
"directions": [
"Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.",
"Bring tenderloin to room temperature, about 1 hour.",
"Put oven rack in middle position and preheat oven to 425\u00b0F.",
"Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155\u00b0F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.",
"While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce."
],
"ingredients": [
"1 2/3 cups chicken broth (13 1/2 ounces)",
"1/4 cup soy sauce",
"1/4 cup packed brown sugar",
"3 tablespoons ketchup or 2 tablespoons tomato paste",
"3 tablespoons finely grated peeled fresh ginger",
"3 garlic cloves, minced",
"1 tablespoon cider vinegar or balsamic vinegar",
"1 (3/4 pound) pork tenderloin",
"1 tablespoon olive oil",
"Special equipment: an instant-read thermometer"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Ginger",
"Tomato",
"Marinate",
"Roast",
"Quick & Easy",
"Vinegar",
"Pork Tenderloin",
"Fall",
"Soy Sauce",
"Gourmet"
],
"title": "Ginger-Marinated Pork Tenderloin",
"url": "http://www.epicurious.com/recipes/food/views/ginger-marinated-pork-tenderloin-108734"
}