Ginger Pork Tenderloin with Tangerines
Energy Repair Rx: Lunch or Dinner, Days 1-4 | Serves 4
Prep time: 10 minutes | Total time: 40 minutes
Ingredients
2 tablespoons tamari
1 tablespoon minced garlic
2 teaspoons grated fresh ginger
1 1/2 teaspoons rice vinegar
1 teaspoon cayenne
Juice of 1 tangerine
1 pound pork tenderloin
4 tangerines, cut peel off, sliced crosswise
2 cups fresh snow peas
2 cups red bell pepper strips
2 tablespoons chicken broth
Sea salt and freshly ground black pepper
Directions
- Combine the first six ingredients in a gallon-sized ziplock bag. Add the pork tenderloin, seal the bag, and refrigerate overnight (or up to 24 hours).
- Preheat the broiler with a rack 6 inches from the heat. Remove the pork tenderloin from the bag, discarding the marinade. Place the tenderloin on a broiler pan. Broil 8 minutes, flip the pork, add the tangerines to the broiler pan, and broil 10 minutes more (an instant-read thermometer inserted into the center of the tenderloin should read 145 degrees F). Remove from the oven, tent with foil, and let the pork rest for 10 minutes.
- Meanwhile, heat a nonstick skillet over medium-high heat. Saute the snow peas and red bell pepper strips in the chicken broth until crisp-tender. Remove from the heat and season to taste with salt and pepper.
- Slice the pork diagonally across the grain. Sprinkle with sea salt, and serve the snow peas, red bell peppers, and tangerines.
Energy Repair Rx: Lunch or Dinner, Days 1-4 | Serves 4
Prep time: 10 minutes | Total time: 40 minutes
Ingredients
2 tablespoons tamari
1 tablespoon minced garlic
2 teaspoons grated fresh ginger
1 1/2 teaspoons rice vinegar
1 teaspoon cayenne
Juice of 1 tangerine
1 pound pork tenderloin
4 tangerines, cut peel off, sliced crosswise
2 cups fresh snow peas
2 cups red bell pepper strips
2 tablespoons chicken broth
Sea salt and freshly ground black pepper
Directions
- Combine the first six ingredients in a gallon-sized ziplock bag. Add the pork tenderloin, seal the bag, and refrigerate overnight (or up to 24 hours).
- Preheat the broiler with a rack 6 inches from the heat. Remove the pork tenderloin from the bag, discarding the marinade. Place the tenderloin on a broiler pan. Broil 8 minutes, flip the pork, add the tangerines to the broiler pan, and broil 10 minutes more (an instant-read thermometer inserted into the center of the tenderloin should read 145 degrees F). Remove from the oven, tent with foil, and let the pork rest for 10 minutes.
- Meanwhile, heat a nonstick skillet over medium-high heat. Saute the snow peas and red bell pepper strips in the chicken broth until crisp-tender. Remove from the heat and season to taste with salt and pepper.
- Slice the pork diagonally across the grain. Sprinkle with sea salt, and serve the snow peas, red bell peppers, and tangerines.
