Travel, Cooking, Doing, Eating and Drinking (that about covers it)

Ginger Maple Spiced Pork

I’m a big fan of ginger. I love the tangy spice which, while not hot, gives a ton of flavour. Living in Canada, I think we lose our citizenship if we don’t like maple syrup. While the sweetness of maple syrup is normally associated with pancakes, waffles and breakfast time, it is also a great addition to your dinner menus. Ginger and maple syrup are a great combination. The spiciness of the ginger balances the sweetness of the maple syrup. If ginger and maple syrup are best friends, their third musketeer would be pork.

 Pork tenderloin is the perfect product for busy people on the go. Pork tenderloin cooks quickly and is super versatile.This marinade combines the tang of ginger with the sweetness of maple syrup. Better yet, this dinner takes 5 minutes of prep time, so you can whip it together to marinate before you run out the door to work or school. Coming home, you can have dinner in about 30 minutes.

I was challenged this year by the Lydia and Emma at BoldWorks to showcase some of the Giffard products they represent and use them in both food and cocktails. Being such a big fan of ginger, I suggested that I start with Giffard Ginger of the Indies. Stay tuned for the Giffard Ginger cocktail post, coming soon.

Prep time: 5 minutes + marinating time (30 minutes to overnight); Cook Time: 20 minutes + 10 minutes resting time; Serves: 4 – 6

What you need:

  • 1 3/4 lb pork tenderloin (my two totalled 1 lb 13 oz)
  • 1/4 cup Giffard Ginger of the Indies
  • 1/2 cup maple syrup (use the good stuff, not the imitation)
  • 2 tsp garlic, minced (I used the pre-minced for speed = 4 cloves)
  • 2 tsp minced ginger (I used the pre-minced for speed)
  • 1/2 tbsp Chinese Five Spice Powder (available at all grocery stores)
  • 1 1/2 tbsp soy sauce

What you do:

  • In a resealable plastic bag, add garlic, ginger and Five Spice powder
Add garlic, ginger and Five Spice powder
  • Add soy sauce
Add soy sauce
  • Add Giffard Ginger of the Indies
Add Giffard Ginger of the Indies
  • Add maple syrup
Add the maple syrup
  • Close bag and shake to mix
Give it a good shake
  • Pat pork tenderloins dry
Pat the tenderloins dry
  • With the tip of a small knife, release your inner Dexter and stab a series of small slits into the pork
Stab a series of slits into the tenderloin
  • Add the pork to the resealable bag and seal tightly (push out as much air as possible)
Add tenderloins to marinade bag, push out air and seal tightly
  • Swish to coat the tenderloins, place bag in fridge
Swish to coat the tenderloins, place bag in fridge
  • Refrigerate 30 minutes to overnight (you can do this in the morning and then head to work)
  • Preheat oven to 500ºF
  • Take tenderloins out of the fridge as you wait for your oven to get to temperature
  • Place pork on a rack on a foil-lined baking sheet – RESERVE MARINADE and pour into a saucepot
Place tenderloins on a rack over a foil lined baking sheet
  • Bake for 20 minutes or until internal temperature is 145ºF – 160ºF (temperature: medium rare – medium)
  • Place on a cutting board and tent (cover) with foil
Let tenderloins rest 10 minutes on a cutting board covered with foil
  • Heat remaining marinade in the saucepan over medium-high heat and bring to a boil, turn heat down to medium-low and cook until reduce to roughly half
Heat marinade to a boil and then turn down to simmer while your pork rests
  • Slice pork on an angle against the grain
Slice pork on an angle
  • Serve with sauce (shown with Maple Ginger Brussel Sprouts (recipe coming soon) and Spiced Israeli Couscous)
Serve with sauce (shown with Ginger Maple Brussel Sprouts and Spiced Israeli Couscous)

If you are interested in the Giffard Ginger of the Indies, or any of the other products carried by Boldworks, please contact either Lydia or Emma.



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