A few years back, we were all ‘chickened out’…Red meats were getting a bad rap; chicken was becoming the only white meat choice for health conscious meat-eaters.
Then it happened; like Superman streaking through the sky when all hope was lost, pork tenderloin, the ‘other white meat’ came shining through to save our meals…One thing was for sure, our new front-runner certainly picked up Indian flavor combinations better than chicken breast.
Pork tenderloin was right on time…healthy meat eaters (yes, there is such a thing) everywhere were thrilled with its numbers; a 3 oz piece of cooked pork tenderloin has 1g saturated fats and 60mg of dietary cholesterol while offering an impressive 22g of protein. To find more on your favorite cuts of meat, check out these USDA nutrition charts for cooked Chicken and Turkey as well as Pork and Lamb.
Today’s simple and flavor-filled recipe for Honey Ginger Pork Tenderloin served as slider sandwiches offers limitless possibilities. The mouthwatering combination of goat cheese with honey-ginger flavored pork tenderloin and a smear of the leftover marinade sauce, make these versatile slider sandwiches an ideal weekday meal or weekend brunch; cocktail party appetizer or lunch box treat; camping meal or picnic snack…
Or just serve Honey Ginger Pork Tenderloin sliced and topped with the leftover marinade sauce, a side of mixed greens and your favorite potatoes like these Roasted Cumin-Mint Potatoes.
Before we move on to our delicious recipe for Honey Ginger Pork Tenderloin Slider Sandwiches, I’d like to share my 5 fail-proof steps to cook juicy pork tenderloin, using any recipe you like. This process is born out of varying experiences with pork tenderloin recipes and suggested cooking methods:
- Preheat the oven to 400F.
- On the stove top, heat an oven proof skillet with oil.
- Add the tenderloin to the hot pan (careful with the spattering) and turn it around till all the sides have seared and juices are sealed in, takes about 5-8 minutes.
- Put this pan directly into the oven and cook for 18-21 minutes (my oven takes exactly 20 minutes for a 1lb tenderloin.) The internal temperature should reach 145F in the thickest part of the tenderloin.
- Cover with foil and let it rest for 5-10 minutes, before cutting as required.
Honey Ginger Pork Tenderloin Slider Sandwiches
1 lb pork tenderloin
1 tablespoon honey
2 tablespoons applesauce
2 teaspoons soy sauce
1 teaspoon freshly grated ginger
1 clove freshly grated garlic
½ teaspoon ground red chili or Cayenne pepper
¼ teaspoon ground coriander
½ teaspoon each, salt and cracked black pepper
1 tablespoon canola oil (to sear the meat)
For Making a Leftover Marinade Spread or Sauce:
½ cup stock
2 tablespoons applesauce
1 tablespoon Port wine (any good red wine works here too)
To Assemble the Sandwiches:
Slider buns or your favorite sandwich bread
Goat cheese, softened
Leftover marinade spread
In a flat dish, bring together the honey, apple sauce, soy sauce, ginger, garlic, spices and seasonings. Apply the marinade all over the pork tenderloin. Let the meat marinate over 3-4 hours in the refrigerator.
Preheat the oven to 400F. Heat canola oil in an oven proof pan and add the tenderloin. Sear the meat on all side so the juices are sealed in. Move the pan with the tenderloin into the oven (if you don’t have an oven proof stovetop pan, transfer the meat to a greased oven proof pan once it’s seared.) Cook the tenderloin for 18-21 minutes; the internal thermometer should read 145F in the thickest part of the meat.
Cover with a foil and let the pork rest for 5-10 minutes. Then slice the pork tenderloin to your preferred thickness. The sliced tenderloin can be served warm, topped with the leftover marinade sauce and your favorite side…or assembled into sandwiches.
To make a quick sauce with the flavorful leftover marinade; cook the marinade with applesauce, port wine and stock/water…the reduced marinade should reach a sauce-like or spreadable consistency in 5-8 minutes.
Assemble your sandwiches in slider-buns or your choice of sandwich bread with layers of goat cheese, mixed greens, pork tenderloin slices, and a smear of the leftover marinade sauce. Serve these warm with your favorite side and chips.