Gingered Pork Tenderloin Recipe
Gingered Pork Tenderloin Recipe photo by Taste of Home
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Gingered Pork Tenderloin Recipe

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Ginger, onions and garlic pack a flavorful punch paired with pork tenderloin. These tasty medallions smothered in golden caramelized onions are a simple and satisfying main dish. -Rebecca Evanoff, Holden, Massachusetts
TOTAL TIME: Prep/Total TIme: 30 min.
MAKES:2-3 servings
TOTAL TIME: Prep/Total TIme: 30 min.
MAKES: 2-3 servings


  • 2 large onions, thinly sliced
  • 4 teaspoons olive oil
  • 1/4 cup water
  • 4 teaspoons minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/2 cup apple jelly
  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon salt
  • Hot cooked rice pilaf or rice

Nutritional Facts

8 ounce-weight: 404 calories, 11g fat (3g saturated fat), 84mg cholesterol, 260mg sodium, 44g carbohydrate (38g sugars, 2g fiber), 31g protein.


  1. In a large skillet, saute onions in oil and water for 5-6 minutes. Stir in ginger and garlic. Cover and cook for 8-12 minutes or until onions are tender, stirring occasionally. Reduce heat; stir in apple jelly until melted.
  2. Cut tenderloin into eight slices; flatten each to 1/2-in. thickness. Sprinkle with salt. In a large skillet coated with cooking spray, saute pork for 4 minutes on each side or until no longer pink. Top with reserved onions; cover and cook for 5-7 minutes or until the meat juices run clear. Serve with rice. Yield: 2-3 servings.
Originally published as Gingered Pork Tenderloin in Taste of Home June/July 2000, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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dgmowen User ID: 3333767 79237
Reviewed Jan. 9, 2011

"This recipe was easy to prepare and my family loved it, even my four kids."

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