Ginger Chile Pork

I sampled this pork tenderloin recipe at Publix and then I picked up one of the Publix Apron’s Simple Meals recipe cards so I could try it myself. Delicious!!

3 green onions, chopped

zest/juice of 1 orange

1/2 cup reduced-sodium soy sauce

2 tablespoons ginger spice paste

2 tablespoons chile spice paste

1 pork tenderloin (about 1 lb)

Large Zip-Loc Bag

2 tablespoons canola oil

Chop onions(1/2 cup)

Zest/grate orange peel (no white, 1 teaspoon); squeeze orange for juice (1/2 cup).

1. 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.

2. Preheat oven to 400 degrees. Preheat large sauté 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.

3. Transfer pork to shallow baking dish; top with reserved 1/2 cup marinade. Bake 18-20 minutes or until pork is 145 degrees Fahrenheit. Remove from oven and let stand for 5 minutes. Slice pork and serve.

My oven took about 40 minutes for the pork to reach 145 degrees, oven temperatures may vary!