Orange Ginger Broiled Pork Tenderloin
Infuse your meal with bold, aromatic flavors by making this irresistible Orange Ginger Broiled Pork Tenderloin. Featuring a perfect balance of sweet, tangy, and savory, this recipe combines freshly squeezed orange juice, honey, soy sauce, and a vibrant kick of grated ginger to create a marinade that tenderizes and flavors the pork beautifully. The broiling process ensures a juicy and caramelized exterior, while a simmered glaze made from the reserved marinade adds the finishing touch. Ready in just over 30 minutes (plus marinating time), it's ideal for weeknight dinners or special occasions. Garnished with green onions for a fresh pop of color, this dish pairs wonderfully with steamed rice, roasted vegetables, or a crisp side salad. Elevate your pork tenderloin game with this easy yet flavorful recipe! Keywords: orange ginger pork, broiled pork tenderloin, pork glaze recipe, marinated pork recipe.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 cup orange juice
- 0.25 cup soy sauce
- 2 tbsp honey
- 1 tbsp fresh ginger
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp orange zest
- 0.5 tsp ground black pepper
- 0.5 tsp salt
- 0.25 tsp red pepper flakes (optional)
- 2 stalks green onions (for garnish)
Instructions
Trim the pork tenderloin of any excess fat or silver skin and pat it dry with paper towels.
In a medium bowl, whisk together orange juice, soy sauce, honey, grated fresh ginger, minced garlic, olive oil, orange zest, ground black pepper, salt, and optional red pepper flakes.
Place the pork tenderloin in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour or up to overnight for more intense flavor.
Preheat your broiler to high and position the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil for easy cleanup and lightly grease it with olive oil.
Remove the pork tenderloin from the marinade, letting the excess drip off, and place it on the prepared baking sheet. Reserve the marinade for later use.
Broil the pork tenderloin for 5-7 minutes per side, turning once, until a meat thermometer inserted into the thickest part reads 145°F (63°C). This should take about 15-20 minutes total, depending on the size of the tenderloin.
While the pork is broiling, transfer the reserved marinade to a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes until slightly thickened. This will be used as a glaze.
Once the pork is cooked, remove it from the oven and let it rest for 5-10 minutes before slicing to allow the juices to redistribute.
Drizzle the thickened glaze over the sliced pork tenderloin and garnish with thinly sliced green onions. Serve immediately with your choice of sides.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5030 mg | 219% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 55.9 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 111 mg | 9% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2957 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
