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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

GINGER MARINATED PORK TENDERLOIN Recipe

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This recipe for GINGER MARINATED PORK TENDERLOIN is from The Ramsey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1 POUND PORK TENDERLOINS
2 2/2 CUPS GINGER ALE
2 TBS BROWN SUGAR
2 TBS SOY SAUCE
1 TBS KOSHER SALT
1 TBS CHILI POWDER
1 TSP ONION POWDER
1 TSP GARLIC POWDER
2 TBS CANOLA OIL
Directions:
Directions:
MIX ALL INGREDIENTS IN A ZIP LOCK BAG. ADD PORK, PRESS OUT EXCESS AIR AND REGRIGERATE, TURNING OCCASIONALLY FOR 4-24 HOURS. GRILL COVERED ON MEDIUM HIGH GRILL FOR 5 MINUTED OR UNTIL SEARED, TURN AND GRILL ON OTHER SIDE TILL SEARED, 5-7 MINUTES THEN MOVE TO COOL PART OF GRILL, AND COOK ADDITIONAL 7 MINUTES OR UNTIL
INTERNAL TEMPERATURE IS 135 DEGREES. TRANSFER TO CUTTING BOARD AND TENT WITH FOIL. LET REST FOR 10-15 MINUTES BEFORE SLICING.


ALTERNATE OVEN METHOD (VERY GOOD)
HEAT 2 TBS OIL IN SKILLET. BROWN TENDERLOINS ON ALL SIDE. TRANSFER TO A 9 BY 13-INCH BAKING DISH. BAKE IN AN OVEN AT 450 DEGREES FOR 10 TO 15 MINUTES, TURNING TENDERLOINS OVER HALFWAY THROUGH THE COOKING TIME.. INTERNAL TEMPERATURE SHOULD BE 135 DEGREES. TANSFER TO A CARVING BOAARD COVER WITH FOIL AND LET REST FOR 10-15 MINUTES BEFORE SLICING.

 

 

 

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