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Pork Tenderloin with Ginger-Tomato Sauce

Pork Tenderloin with Ginger-Tomato Sauce
Total Time:
25 minutes


3 tablespoons fresh Italian parsley, finely chopped
2 lemons, for zest/juice
1 pork tenderloin (about 1 lb)
1/2 teaspoon kosher salt
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 cup prediced onions
1 1/2 cups canned diced tomatoes (or chunky pasta sauce)
1 cup reduced-sodium chicken broth (or stock)
2 teaspoons hot pepper sauce
1 teaspoon ginger spice paste


  1. Chop parsley. Zest lemon peel (1 teaspoon); squeeze lemons for juice (1/4 cup). Slice pork into 1-inch-thick medallions, about 8 pieces (wash hands).
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season pork with salt and lightly coat with flour. Place oil in pan, then add pork; cook 2–3 minutes on each side or until browned. Remove pork from pan.
  3. Reduce heat on pan to medium and add onions; cook 2–3 minutes or until tender. Stir in remaining ingredients and return pork to pan; cook 4–5 more minutes and until pork is 145°F and sauce has thickened. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 280kcal; FAT 11.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 85mg; SODIUM 530mg; CARB 11g; FIBER 2.00g; SUGARS 3g; PROTEIN 32g; CALC 4%; VIT A 10%; VIT C 40%; IRON 15%

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