After such a long and harsh winter, we've been blessed with three sunny wonderful weekends in a row, perfect for relaxing dinner on the deck with good friends and family. And what to make for a special dinner?
I'm going to be honest and tell you that once upon a time I was terrified to make pork tenderloin. But once I finally plucked up my courage and tried it, I've discovered that it can be a cook's best kept secret. Once you find a method that works, it is magic. The pork melts in your mouth, and you can match it up with any one of dozens of wonderful sauces and glazes. This wonderful dish gets WOW reviews from everyone, including me! The ginger orange glaze will have you licking your fingers and hoping for more!
I just recently discovered fresh ginger paste in the produce isle (refrigerated), which has a wonderful consistency and taste for sauces. Don't get me wrong, I love me some fresh grated ginger, but in the event you want to save a few minutes and have a consistent smooth quality to your glaze, the fresh ginger paste is a nice alternative.
Another trick I just learned. In the past I would wrap the tenderloin in foil after removing from the oven or grill - which works good, or so I thought. But wrapping it tightly in plastic wrap (yup, and it doesn't melt like I feared it would) and letting the meat rest for 20 minutes after removing from the oven kept it more moist and flavorful than you can imagine. The plastic absolutely sealed in more moisture that I could have ever imagined!
For entertaining, this dish is very easy to make ahead of time. I served with Ultimate Twice Baked Potatoes and we all had happy tummies! Perfect with a tall glass of iced Raspberry Lemonade or some slushy Mojitos.
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