Ginger-Orange Pork Tenderloin

Name: Ginger-Orange Pork Tenderloin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 1 teaspoon grated fresh ginger; 1 teaspoon finely chopped fresh thyme or 1/2 tsp. dried thyme; 177 milliliters orange juice; 567 grams pork tenderloin; 15 servings Salt and pepper; 2 Tbsps medium shallot, finely chopped (about; 2 Tbsps unsalted butter; 1 Tbsp vegetable oil

This recipe makes 15 servings with 74 calories, 8g of protein, and 4g of fat each. If 35 cents per serving falls in your budget, Ginger-Orange Pork Tenderloin might be a super gluten free recipe to try. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of vegetable oil, butter, orange juice, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat oven to 400F. Line a rimmed baking sheet with heavy-duty foil. Warm oil in a large nonreactive skillet over medium-high heat.

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Cooking Oil

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Baking Sheet

Frying Pan

Aluminum Foil

Oven

Sprinkle pork with salt and pepper, add to skillet and brown on all sides, 6 to 8 minutes. Do not wipe out skillet.

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Salt And Pepper

Pork

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Frying Pan

Place meat on baking sheet; roast until an instant-read thermometer inserted into center of meat reads 145F, 15 to 18 minutes.

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Meat

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Baking Sheet

Kitchen Thermometer

Remove meat to a cutting board and let rest for 5 to 10 minutes.

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Meat

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Cutting Board

Warm 1 Tbsp. butter in the same skillet over medium heat.

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Butter

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Frying Pan

Add shallot and ginger; saut until softened, about 3 minutes.

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Shallot

Ginger

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.

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Orange Juice

Sauce

Thyme

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Wooden Spoon

Frying Pan

Remove from heat; swirl in remaining 1 Tbsp. butter. Season with salt and pepper.

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Salt And Pepper

Butter

Slice pork and serve with pan sauce.

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Sauce

Pork

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Frying Pan

Equipment

Ingredients

Servings:

1teaspoon

grated fresh ginger 1teaspoon

finely chopped fresh thyme or 1/2 tsp. dried thyme 177milliliters

orange juice 567grams

pork tenderloin 15servings

Salt and pepper 2Tbsps

medium shallot, finely chopped (about 2Tbsps

unsalted butter 1Tbsp

vegetable oil

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Vinan Alicia Las Compuertas Malbec with a 4.4 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.