This was amazing! I actually never would have tried a recipe like this but a friend gave me a bunch of ginger that she needed to get rid of before she left for vacation and I was looking for a recipe to use it. My husband and I devoured almost the whole pork loin! We declared this a recipe good enough for guests or a special occasion. Plus it's so easy to make!
Ginger-Orange Pork Tenderloin
Photo: Kate Sears; Styling: Elizabeth Blake
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Amount per serving
- Calories: 278
- Fat: 14g
- Saturated fat: 6g
- Protein: 30g
- Carbohydrate: 6g
- Fiber: 0.0g
- Cholesterol: 107mg
- Sodium: 364mg
- 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
- 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.
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