Ginger-Orange Pork Tenderloin |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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 |
Directions:
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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