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Ginger-Orange Pork Tenderloin

Photo: Kate Sears; Styling: Elizabeth Blake
Prep time 15 mins
Cook time 30 mins
Yield Serves: 4

Ingredients

  • 1 tablespoon vegetable oil
  • 1 1 1/4-lb. pork tenderloin
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 1 medium shallot, finely chopped (about 2 Tbsp.)
  • 1 teaspoon grated fresh ginger
  • 3/4 cup orange juice
  • 1 teaspoon finely chopped fresh thyme or 1/2 tsp. dried thyme

Nutrition Information

  • calories 278
  • fat 14 g
  • satfat 6 g
  • protein 30 g
  • carbohydrate 6 g
  • fiber 0.0 g
  • cholesterol 107 mg
  • sodium 364 mg

How to Make It

  1. Preheat oven to 400°F. Line a rimmed baking sheet with heavy-duty foil. Warm oil in a large nonreactive skillet over medium-high heat. Sprinkle pork with salt and pepper, add to skillet and brown on all sides, 6 to 8 minutes. Do not wipe out skillet. Place meat on baking sheet; roast until an instant-read thermometer inserted into center of meat reads 145°F, 15 to 18 minutes. Remove meat to a cutting board and let rest for 5 to 10 minutes.

  2. Warm 1 Tbsp. butter in the same skillet over medium heat. Add shallot and ginger; sauté until softened, about 3 minutes. Add orange juice; bring to a simmer, scraping up browned bits on bottom of skillet with a wooden spoon. Stir in thyme. Simmer until sauce has thickened and is syrupy, about 5 minutes. Remove from heat; swirl in remaining 1 Tbsp. butter. Season with salt and pepper.

  3. Slice pork and serve with pan sauce.