Ginger Pork

red wineentree

Dec 8

A very easy, but incredibly tasty and hearty dish offering something different than the usual chicken or beef. The rich tomato base combines with the beautifully aromatic ginger to offer a depth of flavor perfectly complimenting the pork.

Directions

Preheat oven to 350 degrees

Peel and then finely grate the fresh ginger. Do not use ginger paste or powder as it will not have the same taste or aromatics
In a large bowl combine: tomato sauce, tomato paste, soy sauce, brown sugar, garlic, ginger and sesame oil
Open a medium bodied, dry red wine and taste to ensure your approval. Add red wine to bowl and mix well with a whisk. Set the bowl aside for the ingredients to meld.
On a separate plate, salt and pepper the pork tenderloin
Heat a heavy Dutch oven over medium high heat. Add olive oil and sear the pork on all sides, approximately 3 minutes per side
Once seared, pour tomato and ginger mixture over the pork, cover the Dutch oven and put in the preheated 325^ oven.
Bake, covered for 2 hours
After 2 hours, carefully vent the lid on the Dutch over and keep in oven for an additional 30 minutes
While baking, enjoy more of the red wine. Decide if you need to open another bottle to have sufficient for the meal
Remove Dutch oven from oven and carefully remove lid, watch for steam when opening the lid.
Let rest for a couple minutes, and then transfer pork tenderloin to a cutting board and slice or carve to your desired shape. Note: the pork will tend to fall apart, so be careful when removing from the oven.
Plate the pork and spoon some of the sauce over it. Pair with rice or noodles and steamed broccoli

Enjoy while hot!

Suggest Wine Pairing: a medium /low tannin wine such as a Sangiovese is a perfect pairing with this dish, but a full bodied wine can also beautifully pair as well.

Ingredients