Searing the pork first develops that crispy, browned crust, and it also leaves yummy fond in the pan to give our sauce a head start. Tenderloins can range from about 10 to about 18 ounces so the baking time varies quite a lot; make sure to use a thermometer to check that it is fully cooked.
Ingredients
1 pork tenderloin
1 t. salt
½ t. pepper
2 t. vegetable oil
2 T. grated ginger, about two thumb-sized knobs
1 T. grated or pressed garlic, about four cloves
1 t. orange zest
½ c. dry white wine
½ c. vegetable stock
¼ c. soy sauce
1 T. butter
pepper, to taste
scallions, minced, for serving
Instructions
Preheat the oven to 400 degrees F.
Rub the pork all over with the salt and pepper. Heat the oil over medium-high heat in a large skillet until shimmering, then add the pork. Cook until browned, about three minutes. Using tongs, rotate the pork one quarter turn and repeat the browning on each side.
Transfer the pork to a baking sheet and place in the oven. Cook until the center registers 145 degrees F, about 10-18 minutes. Remove from the oven and allow the pork to rest for 5 minutes before serving.
While the pork bakes, make the pan sauce. Add the ginger and garlic to the hot oil, reduce the heat to medium, and cook until fragrant, about two minutes. Add the orange zest, wine, stock, and soy sauce. Bring to a simmer and reduce heat to medium-low. Cook, stirring occasionally, until the liquid is reduced by about one third. Add the butter and stir gently to combine. Season with pepper to taste.
Cut the tenderloin into slices, drizzle sauce over the top, and finish with minced scallions.
Recipe by f-chem 101 at https://www.fchem101.myerspdx.net/2015/01/pork-tenderloin-with-ginger-pan-sauce/