Ingredients Jump to Instructions ↓

  1. 1 large orange, preferably navel

  2. 2 1/2 pounds pork tenderloin, trimmed

  3. 1/4 teaspoon salt

  4. 1 tablespoon coarsely ground pepper

  5. 2 teaspoons canola oil, divided

  6. 1 large shallot, finely chopped

  7. 1 tablespoon minced fresh ginger

  8. 1/2 cup dry sherry, (see Tip)

  9. 3/4 cup orange juice

  10. 2 teaspoons balsamic vinegar

  11. 2 teaspoons pink peppercorns

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. Coat a rack with cooking spray and set on a baking sheet. Remove skin and white pith from the orange with a sharp knife. Cut the orange segments from their surrounding membrane and set aside. Sprinkle pork with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium0high heat. Add the pork and cook until browned, 2 to 4 minutes per side. Transfer to the prepared rack. (Do not wash the pan.) Roast until the internal temperature registers 160°F, about 20 minutes. Transfer to a clean cutting board and let rest for 5 minutes. About 10 minutes before the pork is ready, add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add shallot and ginger; cook until soft, about 2 minutes. Add sherry and cook until almost evaporated, about 2 minutes. Add orange juice and vinegar. Cook until reduced by half, about 4 minutes. Remove from heat, stir in the reserved orange segments and pink peppercorns. Taste and adjust seasonings. Cut the pork into 1/2-inch-thick slices and serve with the sauce.


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