We loved this dinner. It was just delicious and full of Spring-like flavor. Can Spring be a flavor…yes, it can. It’s kind of undescribable but you just know it when you taste it. I think it’s the bright flavors of the orange juice and ginger with some herbs thrown in…bliss!
We are also big consumers of pork tenderloin around here. And I know I sound like a broken record, but the best (only) way to make pork tenderloin is with a meat thermometer. It comes out so tender and perfect every time. You must get one….they are not expensive.
Anyway, I hope you can enjoy this dish soon, it’s a lovely way to celebrate the fresh, new season!
You can either slice the pork into thick or thin medallions. I tend to do both. My kids like it sliced thinner, while my husband and I prefer a thicker bite. The gravy is really nice with mashed potatoes as well.
Ginger is easy to peel. Use a teaspoon to scrape off the skin before grating. I used a no pulp orange juice. Feel free to squeeze your own but make sure to strain the liquid first.
Tell me about your favorite Spring meat dish, do you make gravy or stick with a thinner pan sauce?
Pork Tenderloin with Creamy Orange-Ginger Gravy
- 3/4 cup orange juice
- 1/4 cup beef broth
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon dried thyme
- 1/4 teaspoon table salt
- 1/4 teaspoon coarsely ground black pepper
- 1-1-1/4 pound pork tenderloin
- 1 Tablespoon olive oil
- 3 Tablespoons butter, divided
- 1 medium shallot, minced (about 2-3 Tablespoons)
- 2 Tablespoons all-purpose flour
- 1/2 cup whole milk
- 1/2 teaspoon cider vinegar
- Pinch cayenne pepper (a pinch is about half of an 1/8 teaspoon)
- fresh thyme leaves for garnish
- Preheat oven to 400 degrees F.
- In a small, pourable bowl, combine orange juice, beef broth, ginger and dried thyme. Set aside.
- Remove any excess fat from pork tenderloin and season well with salt and pepper. Heat a large, heavy skillet over medium-high heat. Add olive oil, once it's shimmering add pork tenderloin and brown on all sides, about 7-8 minutes. Remove from pan and place tenderloin on a rimmed baking sheet covered in foil. Insert meat thermometer into the thickest part of meat and place in the oven. Remove meat when temperature hits 145 degrees F. Cover with foil and let rest for 10 minutes before slicing.
- Meanwhile, in the same skillet you browned the tenderloin add 2 Tablespoons butter to the drippings over med-low heat. Once melted add shallots and cook until softened, about 1-2 minutes. Add flour and whisk until fully incorporated. Slowly add orange juice mixture, whisking while pouring and removing and clumps, simmering until thickened. Whisk in milk, cider vinegar and cayenne. Finish sauce with the remaining Tablespoon of butter. Keep warm until meat is ready to serve.
- To serve, drizzle gravy over sliced meat and garnish with fresh thyme leaves.