I used to hate ginger. Dried, fresh, candied…I thought it was disgusting. The flavor was just too sharp, too stringent, too strong. And then I fell in love with sushi. Something clicked and I became a huge ginger fan. Weird. I now put it in smoothies, eat it plain straight off the sushi platter, make little ginger cookies year round and am constantly searching for ways to use it in recipes, like this Orange Honey Ginger Pork Tenderloin.
Classic combo! Succulent, tender pork bathed in caramelized honey, with a little tartness from that lovely ginger and orange…this one’s a keeper for sure.
