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Categories:
green onions orange soy sauce ginger chilies pork tenderloin Zip canola oil potatoes brown sugar unsalted butter ginger kosher salt pepper green onion
Viewed: 4 - Published at: 9 years agoIngredients
- 3 green onions, chopped
- 1 orange, zest of (juice)
- 12 cup reduced sodium soy sauce
- 2 tablespoons ginger, spice paste
- 2 tablespoons chilies, spice paste
- 1 pork tenderloin (about 1 lb)
- 1 large zip-top bag
- 2 tablespoons canola oil
- 1 (12 ounce) boxfrozen cooked butternut squash
- prepared mashed potatoes
- 1 tablespoon brown sugar
- 1 tablespoon unsalted butter
- 1 tablespoon ginger, spice paste
- 14 teaspoon kosher salt
- 14 teaspoon pepper
- 14 cup green onion, chopped
Method
- Ginger Chile Pork:.
- Chop onions (1/2 cup).
- Zest/grate orange peel (no white; 1 teaspoon); squeeze orange for juice (1/2 cup).
- Combine all ingredients (except pork and oil) for marinade; reserve 1/2 cup for later use.
- Place pork and remaining marinade into bag; seal tightly.
- Let stand 15 minutes (or overnight) to marinate.
- Preheat oven to 400F.
- Preheat large saute pan on medium 2-3 minutes.
- Place oil in pan, then add pork (discarding bag and marinade); cook 4-5 minutes, turning occasionally, until browned on all sides.
- Transfer pork to shallow baking dish; top with reserved 1/2 cup marinade.
- Bake 18-20 minutes or until pork is 145F.
- Remove from oven and let stand 5 minutes.
- Slice pork and serve.
- Brown Sugar Ginger Squash:.
- Microwave squash following package instructions.
- Transfer squash to medium bowl.
- Microwave potatoes following package instructions.
- Stir into squash: brown sugar, butter, ginger paste, salt, and pepper.
- Chop onions.
- Fold mashed potatoes and onions into squash mixture.
- Serve.
