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Christmas Roast Pork Tenderloin w/Honey-Herb Glaze

Author Eric Samuelson

Ingredients

  • 1 to 1 ½ pound pork tenderloin excess fat and silver skin removed

For the marinade

  • ¼ cup vegetable or chicken stock
  • ¼ cup apple cider vinegar or any kind you like
  • 1 tablespoon freshly squeezed Meyer lemon juice
  • 1 teaspoon ground ginger

For the glaze

Instructions

  • Combine all the marinade ingredients in a mixing bowl. Mix thoroughly to combine.
  • Place the pork tenderloin in a gallon sized plastic bag and pour in the marinade. Place in the bottom of your fridge in a vessel of your choice in case of leaks. Marinade for 8 hours or overnight.
  • Preheat your oven to 350 degrees.
  • Place the pork on a sheet pan lined with parchment paper.
  • Insert a probe thermometer into the center of the fattest part of the meat.
  • Place in the oven and roast until the internal temperature hits 135 degrees.
  • Remove from the oven. Turn the oven up to 450 degrees.
  • Apply the glaze (combo of honey, salt, and ground ginger)
  • Roast until the internal temperature hits 155 degrees.
  • Remove from oven and allow 5-10 minutes to rest before carving. I like thin slices cut on the bias.