Ginger-Orange Pork Tenderloin

Photo: Kate Sears; Styling: Elizabeth Blake

Yield: Serves: 4
Cost per Serving: $2.28
Recipe from All You

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 278
  • Fat: 14g
  • Saturated fat: 6g
  • Protein: 30g
  • Carbohydrate: 6g
  • Fiber: 0.0g
  • Cholesterol: 107mg
  • Sodium: 364mg

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

Preparation

  1. 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. 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. 3. Slice pork and serve with pan sauce.
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