Honey Ginger Pork Tenderloin

A Dad-friendly dinner with honey!!

Ingredients

two 3/4-pound pork tenderloins
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon cinnamon

Garnish: fresh flat-leafed parsley sprigs

Preparation

Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.

Prepare grill.

Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork, basting with reserved marinade and turning it every 3 minutes, 10 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F., about 10 minutes more.

Let pork stand 5 minutes before thinly slicing.

Serve pork garnished with parsley sprigs.

Ginger Honey Liqueur

The bees gave us one of the earliest alcoholic beverages known, mead.  Mead predates wine and distilled spirits by many thousands of years.

This recipe is quite different from mead, but satisfying just the same. Vodka may be substituted for whiskey for a lighter tasting drink.

Ingredients


  • 1 cup honey
  • 1 cup water
  • 3 tablespoons chopped, fresh ginger root
  • 1 teaspoon lemon zest

1 1/2 cups bourbon whiskey (or vodka)

How to make it


  • Bring honey and water to boil, boiling for approx. 3 – 5 minutes. Ensure to skim any foam off surface (this is residual beeswax).
  • Add ginger and lemon and boil for additional 5 minutes.
  • Remove from heat and stand until just warm, strain out solids with fine seive.
  • Transfer liquid to clean dry container and add whiskey or vodka.
  • Store in cool, dark place for 4 weeks.

Enjoy!

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