Sweet and Spicy Ginger Pork Tenderloin

Servings 6 people


  • 1 1/2 cups low sodium chicken broth
  • 1/4 cup low sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons tomato paste
  • 2 tablespoons grated ginger
  • 3 cloves garlic pressed
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon cider vinegar
  • 1 1/2 pounds pork tenderloin cut into 1/2-inch cutlets
  • 1 cup sliced onion


  • DO-AHEAD TIP: Marinate pork overnight or for 2 hours (see recipe).
  • In a large zipper-topped plastic bag, combine first 8 ingredients (broth through vinegar).
  • Add pork cutlets, seal bag and squish it around to coat the cutlets well. Refrigerate overnight or for at least 2 hours. Preheat oven to 350 degrees.
  • Transfer cutlets to a lightly-oiled baking dish along with about half of the marinade (discarding the remainder and the bag).
  • Top mixture with sliced onion and bake for 35 to 45 minutes or until cutlets are cooked through. Enjoy!


SERVING SUGGESTION: Brown rice and stir-fried sliced zucchini, yellow squash and white button mushrooms. VEGETARIAN: Instead of pork, use non-breaded faux chicken patties and adjust cooking time accordingly. Use vegetable broth. KOSHER: Instead of pork, use boneless skinless chicken thighs. GLUTEN FREE: Make sure broth, soy sauce, tomato paste, and vinegar are gluten free. NUTRITION: Per Serving: 214 Calories; 4g Fat; 28g Protein; 17g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 631mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 1 Other Carbohydrate. Points: 5
Tried this recipe?Let us know how it was!