Pork Tenderloin in Caramelized Sugar and Ginger Sauce

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

We used to do this in Speedo 690, and now I have updated it with crystallized ginger and jasmine oil.


  • 2 1-pound fresh pork tenderloins, trimmed
  • 1 quart wet brine


Brine the pork for 45 minutes, then take it out of the brine and wipe dry. Put the ginger, garlic, and chopped basil stems in a small bowl, mix together, and then rub the marinade into the tenderloins. Cover them and let marinate for 1 hour.

Meanwhile, put the sugar in a 10-inch nonstick sauté