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Gingered Pork Tenderloin

 Gingered Pork Tenderloin
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
2-3 ServingsPrep/Total TIme: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (8 ounces) equals 404 calories, 11 g fat (3 g saturated fat), 84 mg cholesterol, 260 mg sodium, 44 g carbohydrate, 2 g fiber, 31 g protein.

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Gingered Pork Tenderloin (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.