Pork tenderloin with honey and ginger

Name: Pork tenderloin with honey and ginger
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Pork filet 1.1 lbs; Ginger fresh 25 g; Soy sauce 2 tbsp; Wildflower honey 2 spoonfuls; Sesame oil 2 spoonfuls; Fresh chili pepper 0.2 oz; Fine salt to taste

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259

Calories per serving

Lactose Free

Energy Kcal 259
Carbohydrates g 5.5
of which sugars g 4.5
Protein g 27.6
Fats g 14.1
of which saturated fat g 5.12
Fiber g 0.2
Cholesterol mg 78
Sodium mg 786

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Honey ginger pork tenderloin is one of those dishes that's a real standout. It's got that sweet and tangy flavor combo—perfect if you're into trying something a bit different. And the sauce? Seriously good. Inspired by both East Asian and Italian flavors, it mixes Italian cooking techniques with cool ingredients like fresh ginger, chili, and soy sauce. You end up with a honey glazed pork tenderloin, cut into bite-sized pieces, sautéed just right.

As it cooks, multi-flower honey gets added. And look, it gives a rich, sticky coating—really really nice—that caramelizes into this thick, golden sauce. It's sweet and salty, and it takes pork to a whole new level, way way better than the usual. If you're all about unique tastes or just need a change from regular meals, this is a must-try.

Some folks like their honey ginger pork tenderloin with basmati rice or roasted potatoes. Pretty simple, right? Whether you're going for that Asian-inspired vibe or Italian comfort, both work great. In some places, people toss in extra chili for a bigger kick. Others keep it mild, letting the sweet and savory sauce shine. It's a quick pork tenderloin dinner, perfect for those who aren't kitchen pros. Still, you get a moist and flavorful result.

The ginger and honey combo? It gives a perfect crispy edge, with soy sauce rounding it out nicely. Feeling adventurous? Add some raw mixed veggies for crunch, or stick with potatoes. This ginger soy pork tenderloin shows how Italian techniques and Asian-inspired ingredients can come together—really—to make something special, easy, and super tasty. Ideal for a weeknight dinner when you crave extra flavor without the fuss. For sure.

INGREDIENTS: Pork filet 1.1 lbs (500 g); Ginger - fresh 25 g; Soy sauce 2 tbsp (30 g); Wildflower honey 2 spoonfuls; Sesame oil 2 spoonfuls; Fresh chili pepper 0.2 oz (5 g); Fine salt to taste

Preparation

How to prepare Pork tenderloin with honey and ginger

To prepare the honey and ginger pork tenderloin, start by removing the excess fat from the tenderloin 1 and cut it into chunks about 3/4 inch thick 2; if you don't like pork, you can replace it with chicken or turkey breast. Salt the pork chunks but not too much because the soy sauce will add savoriness. Cut the fresh chili pepper into julienne 3, if you prefer, you can remove the seeds first to reduce the spiciness.

Peel the ginger 4 and cut it into julienne 5. Heat two tablespoons of sesame seed oil in a pan 6, alternatively, you can use another seed oil like sunflower or peanut oil.

Pour the julienned ginger into the pan first 7. After a couple of minutes, add the chili pepper 8. Flavor the oil and place the pork tenderloins using kitchen tongs 9.

Cook over medium-high heat to brown the chunks well 10 on both sides, the outside should be well golden 11. After about 4 minutes, pour the honey 12

and the soy sauce 13 and continue cooking for another 4-5 minutes 14 or until the sauce is thick and reduced by half. The dish is ready when the honey is caramelized 15, serve the honey and ginger pork tenderloin hot, accompanied with raw or lightly blanched vegetables, basmati rice, or if you prefer, roasted potatoes.

Storage

Store the honey and ginger pork tenderloin in the refrigerator for no more than two days. Freezing is not recommended.

Suggestion

These tenderloins are wonderful: a triumph of balance between oriental and Mediterranean flavors. However, it's true that they can be modified. More delicate, by leaving the ginger whole during cooking and removing it before serving, or more flavorful, with the addition of a clove of garlic or chopped shallot? The choice is yours!

For the translation of some texts, artificial intelligence tools may have been used.