Oven Roasted Pork Tenderloin Recipe2020-08-02
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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Oven roasted pork tenderloin recipe. Pork tenderloin with spices and easy homemade sauce cooked in the oven. Cook pork tenderloin with garlic-ginger sauce in a slow cooker (recipe adapted from https://paleoleap.com).
Slow Cooker Pork Tenderloin with Garlic-Ginger Sauce
Ingredients: 2 pounds (960 g) pork tenderloin, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1 teaspoon garlic powder, 1/2 teaspoon crushed red pepper flakes, 1/2 cup (125 ml) chicken stock, 1/4 cup (60 ml) apple cider vinegar, 1/2 cup (125 ml) water, 2-4 tablespoons raw honey, 2 tablespoons coconut aminos, 2 teaspoons freshly minced ginger, 1 garlic clove, peeled and minced, 1 green onion, to garnish, fresh parsley, for garnish, salt and freshly ground black pepper, to taste
Instructions: In a small mixing bowl, combine the ginger, cinnamon, garlic powder, and red pepper flakes. Mix well and season to taste with salt and black pepper. Rub the pork tenderloin with dry mixture. Place seasoned meat in the slow cooker. Pour the chicken stock around the pork.
Close slow cooker and on low-heat setting for 6-8 hours or until pork is tender. In a small saucepan, combine apple cider vinegar, water, honey, coconut aminos, minced ginger, and garlic. Mix well and bring to a boil over medium-high heat. Reduce the heat to low and simmer for further 3-5 minutes.
Preheat the broiler to high. Turn off slow cooker and remove cooked pork tenderloin. Brush with ginger-garlic sauce. Broil for 1-2 minutes, brushing with sauce. Serve pork tenderloin with green onions and fresh parsley.
Oven Roasted Pork Tenderloin Recipe
- 1 ½ pounds (720 g) pork tenderloin, fat trimmed and sliced into into 3/4 inch pieces
- 1/4 cup unsalted butter
- For sauce:
- 3 tablespoons unsalted butter, at room temperature
- 1 yellow onion, peeled and chopped
- 2 tablespoons paprika
- 6 tablespoons all-purpose flour
- 2 ½ cups (625 ml) chicken stock
- salt and freshly ground black pepper, to taste
- 2 tablespoons cream
In a large nonstick skillet, heat butter over medium-high heat. Add sliced pork and fry on both sides until well cooked.
To make the sauce: melt the butter in a saucepan. add onion and fry until soft. Stir in the paprika and all-purpose flour and cook for further 1 minute, over very low heat.
Pour in chicken stock slowly, stirring continuously. Increase heat to high and bring mixture to a boil, then reduce heat to low and simmer, covered, for 15 minutes. Season to taste with salt and black pepper. Stir in the cream.
Reheat sauce and ladle over the cooked pork. Serve with cooked vegetables.