Recipe courtesy of Publix

Ginger Chile Pork with Brown Sugar Ginger Squash

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Ginger Chile Pork: 

3 green onions, chopped

Zest/juice of 1 orange

1/2 cup reduced-sodium soy sauce

2 tablespoons ginger spice paste

2 tablespoons chile spice paste

1 pork tenderloin (about 1 lb)

Large zip-top bag

2 tablespoons canola oil

Brown Sugar Ginger Squash:

1 (12-oz) box frozen cooked butternut squash

1 (6-oz) cup prepared mashed potatoes

1 tablespoon brown sugar

1 tablespoon unsalted butter

1 tablespoon ginger spice paste

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1/4 cup green onions, chopped


  1. Ginger Chile Pork: 1.Chop onions (½ cup). 2.Zest/grate orange peel (no white; 1 teaspoon); squeeze orange for juice (½ cup). 3.Combine all ingredients (except pork and oil) for marinade; reserve ½ cup for later use. Place pork and remaining marinade into bag; seal tightly. Let stand 15 minutes (or overnight) to marinate. 4.Preheat oven to 400°F. Preheat large saute pan on medium 2-3 minutes. Place oil in pan, then add pork (discarding bag and marinade); cook 4-5 minutes, turning occasionally, until browned on all sides. 5.Transfer pork to shallow baking dish; top with reserved ½ cup marinade. Bake 18-20 minutes or until pork is 145°F. Remove from oven and let stand 5 minutes. Slice pork and serve. Brown Sugar Ginger Squash: 1.Microwave squash following package instructions. Transfer squash to medium bowl. Microwave potatoes following package instructions. 2.Stir into squash: brown sugar, butter, ginger paste, salt, and pepper. 3.Chop onions. Fold mashed potatoes and onions into squash mixture. Serve.
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