- 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
- 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
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.
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.
Slice pork and serve with pan sauce.