Ginger Pork Tenderloin

Pork tenderloin is a relatively forgiving lean cut. It can be sliced (thick or thin) and pan-fried with just enough fat to keep it from sticking to the pan, it can be roasted whole relatively quickly, or roasted/broiled in smaller chunks if you prefer. It also freezes well in the original heavy-duty vacuum sealed packaging from the store, so if you spot a good deal on it, grab an extra for later and stick it in your freezer.

This recipe involves marinating the pork. You could easily skip that step, use the seasonings more as a rub and roast without marinating or searing (and save yourself the fat used in searing if you don't have room for this amount of fat in your plan). The flavor will be a little less pronounced, but it will still be good.

Ingredients:

• 2 pork tenderloins (total weight around 3 lbs) - pork 'loin filet' would also work, but may come out a little tougher.

• 4 cups water

• 2 tbsp brown sugar

• 1/2 tbsp salt

• 1 tbsp fresh ginger, grated (or 1/2 tbsp dried/ground)

• 1 garlic clove, minced

• 1 tsp avocado oil (or other neutral flavored oil)

Method:

1. Combine all ingredients except oil in a large container or gallon sized zip-top bag (I suggest using brand-name bags for liquids, as they do tend to have a lower incidence of leakage). Seal and marinate 8-24 hours, turning occasionally.

2. Remove pork from container, discard brine, and pat dry with a paper towel or clean tea towel

3. Preheat oven to 325*F

4. Sear the pork in a large skillet coated with oil over medium-high heat, browning on each side. Transfer to a baking dish (lined with parchment for easier cleanup, if desired).

5. Roast in oven for ~35 minutes or until the internal temperature reaches at least 145*F. If you prefer a more well-done roast, pull it out anywhere between 145*F and 160*F - try not to let it get above 170*F unless you like for it to start getting pretty dried out.

Nutrition based on 12 servings (each at 4 oz raw and approximately 3 oz cooked, depending on doneness, and including marinade): 137.4 calories, 2.9g total fat (0.8g saturated), 73.7mg cholesterol, 355.3mg sodium, 463.5mg potassium, 2.6g carbohydrates (0g fiber, 2.3g sugar of which 2.2g is added sugar), 23.8g protein

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