A lean, oven-roasted pork dinner at approximately 210 calories. Pork tenderloin marinated in ginger, apricot, and soy.
This Ginger and Apricot Pork Tenderloin marinates lean pork in fresh ginger, no-sugar-added apricot jam, soy sauce, and garlic, then roasts it until juicy. It is a genuinely simple, satisfying dinner at around 210 calories and 4 WW Classic Points per serving.
Recipe Info
Serves: 4 | Prep Time: 10 minutes, plus 2 to 6 hours marinating | Cook Time: 20 minutes | Calories per serving: ~210
Nutrition per Serving (Estimated)
Protein: 37g | Fat: 5g | Carbohydrates: 8g | Fiber: 0.5g
WW Classic Points: Approximately 4 points per serving (in line with the original recipe, which was already lean thanks to using pork tenderloin and no-sugar-added jam). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 2 whole pork tenderloins, about 675g / 1.5lb in total, trimmed
- 500ml / 16fl oz chicken stock
- 3 tablespoons grated fresh ginger root
- 2 tablespoons no-sugar-added apricot jam or no-sugar-added marmalade
- 2 tablespoons soy sauce
- 2 garlic cloves, peeled and finely chopped
Instructions
- Marinate. Combine all the ingredients in a large bowl and marinate in the refrigerator for at least 2, and up to 6, hours.
- Preheat the oven. Preheat to 200C (400F / Gas Mark 6).
- Roast. Place the pork in a roasting tin, discarding the marinade, and roast for 20 minutes or until a meat thermometer reads 63C (145F).
- Rest and slice. Leave the pork to stand for 10 minutes before slicing, for easier carving and a juicier result.
Serving Suggestions
- Serve with steamed jasmine rice and stir-fried vegetables
- Pair with roasted sweet potato wedges
- Add a simple cucumber and sesame salad on the side
- Slice thin and serve over a green salad for a lighter lunch
- Garnish with sliced spring onion and extra grated ginger
Tips and Variations
- A meat thermometer is the most reliable way to avoid overcooking the tenderloin
- Letting the pork rest before slicing keeps the juices in the meat rather than on the cutting board
- No-sugar-added marmalade gives a slightly more bitter, citrusy edge if you prefer that to apricot
- Chicken breast works well as an alternative to pork using the same marinade
- Double the marinade ingredients and simmer the extra separately as a glaze to serve alongside
Why This Recipe Works
Pork tenderloin is naturally one of the leanest cuts available, so the ginger, apricot, and soy marinade can do all the flavor work without needing any added fat. Roasting hot and fast keeps the meat juicy, while resting before slicing locks in every bit of moisture.
Storage and Reheating
Store cooled sliced pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or serve cold over a salad. This dish also freezes well for up to 2 months.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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