For our latest Family Dinner Book Club, we read The Year of the Panda. I knew I wanted to do something with pork as that is what they eat in the book, and pork covered in a sweet sauce is typical of Chinese food in America.
I had been using a lot of ginger while we were all sick recently, and I thought it would be a good flavor for the pork. I wanted a sweet sauce, so I made Honey Ginger Pork. The honey adds that subtle sticky sweetness, and the ginger is so potent, I love it! The ginger really shines in this dish. You can add more or less according to your own tastes.
Pork tenderloin is the most tender pork cut you can get, but I think this sauce would work on just about any cut of pork. You can chop the pork into cubes as I did here, or you can slice into medallions for a more sophisticated presentation. Serve with fluffy rice to soak up the extra sauce!
What is your favorite Asian-inspired dish?
2. Heat a thin layer of oil over medium-high heat in an oven-proof skillet.
3. Liberally season the pork tenderloin with salt and pepper. Sear in the hot oil until brown on all sides, about 1 minute per side.
4. Transfer the skillet with the pork into the oven and roast until a thermometer inserted in the thickest part registers 135F.
5. Remove the pork from the oven and allow to cool slightly. When cool enough to handle, cut into 1-inch cubes and set aside.
6. Place the skillet back onto the stove over medium heat. Add the ginger and garlic and cook until fragrant, about 1 minute.
7. Add the honey, lime juice, and vinegar to the skillet, whisk to combine, and bring to a boil.
8. Add the cubed pork back to the skillet along with its juices and cook, stirring frequently until cooked through and the sauce has thickened, about 5-7 minutes.