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 soy sauce
- Add Giffard Ginger of the Indies
- Add maple syrup
- Close bag and shake to mix
- Pat pork tenderloins dry
- With the tip of a small knife, release your inner Dexter and stab a series of small slits into the pork
- Add the pork to the resealable bag and seal tightly (push out as much air as possible)
- 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
- 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
- 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
- Slice pork on an angle against the grain
- Serve with sauce (shown with Maple Ginger Brussel Sprouts (recipe coming soon) 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.
Looks amazing Elin! Can’t wait to try!
Thanks Carla, let me know how it turns out!