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Hi There

I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Honey Ginger Soy Pork

When I wake up in the morning knowing I have some meat marinading in the refrigerator, I know it's going to be a good dinner day. This delicious Asian-inpired marinade would be good on chicken thigh or breast, beef or even fish (but you wouldn't want to marinate fish any longer than an hour or two, depending on the size). I hope you give this recipe a try! Enjoy.

Honey Ginger Soy Pork

Feeds 8-10


2 pork tenderloins

1/3 cup soy sauce

1/3 cup honey

4 tablespoons lemon juice (about 2 lemons)

3 tablespoons fresh grated ginger

4 garlic cloves, minced

1 teaspoon salt

1/4 teaspoon crushed black pepper

1/4 teaspoon cayenne pepper

Oil for cooking

Fresh chopped parsley, for garnish


1. In a zip lock bag, add the soy sauce, honey, lemon juice, ginger, garlic, salt, pepper and cayenne pepper. Seal and shake to mix the ingredients well.

2. Remove the silverskin from the pork tenderloins, and add the tenderloins to the bag with the marinade. Seal the bag and refrigerate at least 4 hours and up to overnight.

3. Preheat oven to 400 degrees F. Heat a large, oven-safe skillet over high heat and add about 2 tablespoons of oil. Sear the tenderloin on all sides for about 1-2 minutes until golden brown. Place the skillet with both tenderloins into the oven and bake for 10-15 minutes, until a meat thermometer inserted into the thickest part of the meat reads 135 degrees F.

4. With a pastry brush, brush the tenderloins with the extra marinade juices in the skillet and broil on high for 2- 4 minutes, watching it carefully so as to not burn. Remove from oven, cover with foil and let it rest for about 10 minutes. It will continue to cook with the residual heat and should end up being about 140-145 degrees F and slightly pink in the middle. Brush on more of the marinade juices from the skillet and top with chopped parsley. Enjoy.

This recipe was adapted from The Chunky Chef

All content is my own unless otherwise stated

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