Pork Tenderloin with Orange-Ginger Pan Sauce

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


  1. Heat the oven to 350 degrees.
  2. 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.
  3. 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).
  4. In a medium bowl, mix the orange juice, ginger, garlic, sesame oil, 1/2 teaspoon salt, and red pepper flakes. Set this aside.
  5. 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.
  6. Slice the pork to serve, drizzled with pan sauce. Enjoy!

One Response to Pork Tenderloin with Orange-Ginger Pan Sauce

  1. Debbie Minter January 16, 2012 at 8:54 pm #

    I made this last week…the fam-damily loved it! Thanks!

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