Monday, April 21, 2014

Pork Tenderloin with Garlic/Ginger Pan Sauce

Weeknight dinners mean something fairly quick at my house. Pork tenderloin is one of our favorites. When challenged to use some of the frozen garlic and herb cubes from Dorot, I was drawn to the garlic and ginger - two ingredients I use quite a lot.

Combined with the end of an open jar of jelly, they turned out a delicious pan sauce in less than three minutes. Not only was it easy and fabulous, the flavor could be varied simply by changing up the jam and aromatics. I am already imagining different pan sauces I might use for pork (or for chicken!) - what about sage and apple, or thyme and peach, get the picture. Thanks, Dorot!

Pork Tenderloin with Garlic/Ginger Pan Sauce
by Maurita

serves 4-6, depending on the size of the tenderloins

2 pork tenderloins
salt and pepper
2 Tablespoons oil
1 bunch green onions, sliced thinly
2 cubes (2 teaspoons) Dorot Crushed Garlic
1 cube (1 teaspoon) Dorot Crushed Ginger
1/2 cup jam or jelly (I used orange juice jelly. Other jams that would go well: orange marmalade, apricot or peach jam)

Preheat oven to 400˚F. Season the pork on all sides with salt and pepper.

Heat the oil in a skillet on medium-high heat, and sear the tenderloins on all sides. This will take about 10 minutes, and a good sear will help keep the pork tender and juicy.

Remove pork from the skillet (do not discard the pan juices!) and place in a roasting pan. Cook in the oven at 400˚F for about 10 minutes. If you like to check with a probe thermometer, cook until the internal temperature just reaches 145˚F, then pull from the oven and let the pork rest 3-5 minutes before slicing.

For the sauce: In the hot oil and pork drippings, cook the green onions briefly, to bring out the color and fragrance. Add the garlic and ginger cubes, stirring well to break them up, and add the preserves. Bring to a boil, stir well, and cook until the pan sauce thickens to your preference.

Slice the pork, and serve with sauce on the side.

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