Galley-Style Marinated Pork Tenderloin

This recipe demonstrates the systematic approach that makes galley cooking successful: bold flavors, efficient techniques, and smart timing. The marinade does most of the work, leaving you free to handle the simple sides.

Why This Recipe Works for Small Spaces

One marinade, maximum impact: The IPA and brown sugar combination creates complex flavors that would normally require multiple cooking steps.

Efficient cooking method: Sear the tenderloin and finish in the oven while your sides cook - perfect for limited burner space.

Make-ahead friendly: The marinade does the heavy lifting, and you can prep everything hours in advance.

The Complete Meal Plan

For the IPA-Marinated Pork Tenderloin

Ingredients:

• Pork tenderloins

• 1 can IPA beer

• 2 tablespoons minced garlic

• 3 pieces fresh ginger, peeled and sliced

• 1 cup brown sugar

• 1 lemon, juiced

• 1/2 cup Dale's seasoning (or soy sauce)

For the Complete Dinner:

• Wild rice

• Fresh asparagus

• Hollandaise sauce (store-bought or homemade)

• Crescent rolls

The Systematic Approach

Step 1: Marinade Prep (5 minutes active, 2-4 hours marinating)

Create the marinade:

1. In a large bowl or zip-top bag, combine IPA, minced garlic, sliced ginger, brown sugar, lemon juice, and Dale's seasoning

2. Whisk or shake until brown sugar dissolves

3. Add pork tenderloin and ensure it's completely covered

4. Marinate 2-4 hours (longer = more flavor)

Pro tip: Start this in the morning before work, and dinner prep becomes incredibly simple when you get home.

Step 2: Timing Your Sides (30 minutes before serving)

Wild rice timing:

• Start your wild rice first

Asparagus prep:

• Trim woody ends

• Keep at room temperature until ready to cook (last 8-10 minutes)

Step 3: The Pork Technique (20 minutes)

Remove and sear:

1. Remove tenderloin from marinade and give it a quick rinse

2. Pat completely dry with paper towels

3. Heat oven-safe skillet over medium-high heat

4. Sear tenderloin on all sides until golden brown (about 2-3 minutes per side)

5. Transfer skillet to 400°F oven

6. Cook until internal temperature reaches 150°F (about 10-12 minutes)

Why 150°F? Pork tenderloin is safe at 145°F, but 150°F gives you a perfect medium with a slight blush of pink and maximum juiciness.

Step 4: Final Assembly (10 minutes)

While pork rests:

1. Steam or sauté asparagus until crisp-tender (4-5 minutes)

2. Warm crescent rolls according to package directions

3. Prepare hollandaise (if making fresh) or warm store-bought

4. Let pork rest 5 minutes before slicing

Galley Cooking Tips

Limited burner space?

• Use your oven for the pork while stovetop handles rice and asparagus

• Crescent rolls can go in the oven after the pork comes out

Make-ahead strategy:

• Marinade can be prepped up to 24 hours in advance

• Wild rice reheats beautifully and can be made earlier in the day

• Asparagus can be trimmed and prepped hours ahead

Storage and leftovers:

• Sliced leftover pork makes excellent sandwiches or salads

• Extra wild rice works great for meal prep bowls

• The marinade technique works with chicken or beef too

Why This Marinade Works

The IPA: Adds hoppy bitterness that balances the brown sugar sweetness and helps tenderize the meat

Brown sugar: Creates caramelization during searing and adds depth of flavor

Ginger and garlic: Provide aromatic complexity without overpowering

Acid (lemon juice): Brightens the flavors and helps with tenderness

Dale's/soy sauce: Adds umami depth and saltiness

Ben's Gadgets

Made In 12-Inch Stainless Steel Frying Pan 

Get it here →

The pan that handles everything from searing jerk chicken to morning eggs. 5-ply construction means even heating in small galley spaces, and the 12-inch size lets you cook multiple portions without crowding. Professional durability that actually lasts.

Knife Magnetic Strip

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Keep your knife safely stored and easily accessible during all that chopping. With multiple onions and prep work, you'll appreciate having your knife right at hand.

Misen 8-inch Knife

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Perfect for chopping those red onions cleanly and efficiently. A sharp knife makes quick work of the prep and ensures even pieces that cook uniformly.

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