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Ginger Honey Roasted Pork Tenderloin

Featured by Thomas Henry Wines in the Gold Wine Club.
Ginger Honey Roasted Pork Tenderloin


Provided by Thomas Henry Wines, this amazing blend of ginger and honey makes for a fantastic pairing with a roasted pork tenderloin. Serve with a glass of Chardonnay from a recent wine of the month club shipment!

Yield: 4 - 6
Prep Time: 90 Minutes
Cook Time: 45 Minutes


• 1 lb pork tenderloin, excess fat trimmed
• 1 1/2 Tbs fresh ginger, grated
• 7 Tbs honey
• 2 Tbs lemon juice
• 2 tsp grated fresh garlic
• 2 1/2 Tbs soy sauce
• Kosher salt and black pepper, to taste
• Pinch of cayenne pepper
• Olive oil, for cooking
• Chopped fresh parsley, for garnish


Combine ginger, honey, lemon juice, garlic, soy sauce, cayenne, salt and pepper in a small mixing bowl. Add half the marinade ingredients to a large zip lock bag and add the pork tenderloin. Seal the bag and marinate for a few hours or overnight. Pour leftover marinade into an airtight container and keep refrigerated until ready to roast the pork.

Line a baking sheet or baking dish with a double layer of aluminum foil and set aside. Remove leftover marinade container from the refrigerator and preheat oven to 400 degrees. Heat a large skillet with a bit of olive oil over medium-high heat, remove excess marinade, and sear pork tenderloin very briefly on all sides until lightly golden brown.

Transfer tenderloin to prepared baking sheet/dish and roast for 10-15 minutes, until a meat thermometer inserted in the thickest part of the tenderloin registers 135 degrees. Brush with leftover marinade and broil on high heat for 1-2 minutes, until golden. Remove from oven, cover with foil, and let rest a few minutes. Pork will continue carry-over cooking and should end up between 140-145 degrees with a blush of pink. Brush marinade over the top of the pork tenderloin and sprinkle with parsley if desired. Slice into 1/2 inch thick slices and serve.

Recipe provided by Thomas Henry Wines.

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