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Ginger Pork with Wasabi Aioli

Break the plain pork tenderloin routine with a spicy Asian sauce served alongside. It's hot off the grill in half an hour.

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Pork

2
teaspoons ground ginger
1/2
teaspoon salt
1/2
teaspoon pepper
1
pork tenderloin (about 1 lb)
1
teaspoon vegetable oil

Aioli

1/4
cup mayonnaise
2
teaspoons wasabi powder
1
clove garlic, finely chopped

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat gas or charcoal grill. In small bowl, mix ginger, salt and pepper. Brush pork with oil; rub and press ginger mixture on all sides of pork.
  • 2 Place pork on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning several times, until meat thermometer inserted in center reads 145°F. Remove from grill. Cover; let stand 3 minutes before slicing.
  • 3 Meanwhile, in small bowl, mix aioli ingredients. Cut pork into thin slices; serve with aioli.

EXPERT TIPS

Expert Tips

To cook the pork evenly, tuck under any thin edge of tenderloin and secure with kitchen string; remove string before slicing.

Serve with hot cooked rice, stir-fried vegetables and sliced fresh pineapple.

The wasabi aioli also makes a terrific sandwich spread.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
430mg
430%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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