Prepare to transform your ordinary dinner into an extraordinary culinary adventure with this tantalizing Pork Tenderloin Orange and Ginger recipe! Imagine tender, juicy pork infused with bright citrus notes and a subtle kick of ginger that will make your taste buds dance with excitement. This restaurant-quality dish is surprisingly simple to prepare, promising to impress your family and wow your dinner guests with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 1/4 cup orange juice
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the marinade by combining orange juice, grated ginger, soy sauce, olive oil, garlic powder, salt, and pepper in a small mixing bowl. Whisk ingredients together until well blended.
- Remove pork tenderloin from packaging and pat dry with paper towels. Trim any excess fat or silver skin from the meat.
- Place the pork tenderloin in a shallow dish or resealable plastic bag. Pour the prepared marinade over the meat, ensuring it is completely coated. Cover or seal and refrigerate for 15-30 minutes to allow flavors to penetrate.
- Preheat the oven to 425°F (218°C). Remove pork from marinade, reserving the liquid for basting.
- Heat a large oven-safe skillet over medium-high heat. Add a small amount of olive oil to prevent sticking.
- Sear the pork tenderloin on all sides until golden brown, approximately 2-3 minutes per side, creating a nice caramelized exterior.
- Transfer the skillet with the pork directly into the preheated oven. Roast for 15-20 minutes, basting occasionally with reserved marinade.
- Use a meat thermometer to check internal temperature. Pork is done when it reaches 145°F (63°C) at the thickest part.
- Remove from oven and let the pork rest for 5-7 minutes to allow juices to redistribute, which ensures a moist and tender result.
- Slice the pork tenderloin against the grain into medallions and serve hot, optionally garnishing with fresh orange zest or chopped parsley.
Tips
- Marinating Magic: Don't rush the marinating process. The 15-30 minute window allows the flavors to deeply penetrate the meat, ensuring maximum taste.
- Temperature is Key: Always use a meat thermometer to check doneness. 145°F is the perfect internal temperature for juicy, safe-to-eat pork.
- Resting Matters: Never skip the 5-7 minute resting period after cooking. This allows meat juices to redistribute, guaranteeing a moist and tender result.
- Searing Technique: Get your skillet really hot before searing to create a beautiful golden-brown crust that locks in flavor.
- Basting Brilliance: Regularly baste the pork with the reserved marinade during roasting to enhance moisture and intensify the citrus-ginger flavor profile.
Nutrition Facts
Calories: 165kcal
Carbohydrates: 3g
Protein: 18g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 30mg
