Yield: 4 5-ounce servings
Don’t let the pan sauce scare you. I prefer using a cast iron skillet for this recipe, however any oven-proof skillet will do. Do not use a skillet with a non-stick surface. This dish is simple, delicious, and healthy. Give it a go!
- 1 1.5-pound pork tenderloin
- oil, salt, pepper
- 1 cup orange juice (fresh is best!)
- 2 teaspoons minced or grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- Heat the oven to 350 degrees.
- Place an oven-proof skillet over medium-high heat. Add a little oil to the pan. Sprinkle the pork tenderloin with salt and pepper. Once the pan is hot, add the pork tenderloin and brown it on both sides, about 2-3 minutes per side.
- Cover the skillet with aluminum foil and put the pork in the oven for about 25 minutes or until its internal temperature reaches 160 degrees (whichever comes first).
- In a medium bowl, mix the orange juice, ginger, garlic, sesame oil, 1/2 teaspoon salt, and red pepper flakes. Set this aside.
- Once the pork has reached an internal temperature of 160 degrees, remove it from the oven. Set the pork aside, on a cutting board, to rest. Put the skillet back on the stove over medium heat. Add the orange juice mixture to the pan and bring it to a simmer. (REMEMBER – the skillet is very hot – please put an oven mitt over the handle!) Simmer the sauce for several minutes to reduce and thicken, scraping up any tasty bits of pork in the pan.
- Slice the pork to serve, drizzled with pan sauce. Enjoy!