Marinated pork tenderloin in ginger jam and thyme
8 servings
30 minutes
Marinated pork tenderloin in ginger jam and thyme is a gastronomic art where tender meat is infused with a fragrant blend of fresh thyme and sweet-spicy ginger jam. This recipe, inspired by Austrian culinary traditions, combines the rich flavor of marinated meat with the sophistication of spices. Slow roasting preserves the juiciness of the pork, while the final glaze of jam and thyme adds a caramelized crust. The dish pairs perfectly with roasted vegetables or potatoes, creating a harmonious balance of sweetness, spiciness, and herbal notes. Such a treat will adorn a festive table or a cozy family dinner.
1
In a bowl, mix 1 cup of chopped thyme, water, 0.5 cup of ginger jam, and salt. Stir well until the salt dissolves. Pour into a bag and add the meat. Tie tightly, mix, and refrigerate for 24 hours.
- Fresh thyme: 1 glass
- Water: 2 glasss
- Ginger jam (marmalade): 0.6 glass
- Coarse salt: 3 tablespoons
- Pork tenderloin: 1 kg
2
Preheat the oven to 220 degrees.
3
Dry the meat with a paper towel and rub it with freshly ground black pepper. Place it in a greased dish. Bake for 25 minutes, then reduce the temperature to 160 degrees (without removing the meat) and bake for another 30 minutes.
- Freshly ground black pepper: 1 teaspoon
4
In a small bowl, mix the remaining jam and thyme. Brush the meat and bake for another 5 minutes until the internal temperature reaches 65-70 degrees. Place on a plate and let rest for 15 minutes. Slice the meat and serve.
- Ginger jam (marmalade): 0.6 glass
- Chopped fresh thyme: 1 teaspoon