by crispywaffle
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my 6 recipes »
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crispywaffle's Notes:
1.5 pounds pork tenderloin (2 tenderloins) Ask a question about this ingredient
1 inch knob of ginger, grated Ask a question about this ingredient
1 to 1-1/2 cup apple cider Ask a question about this ingredient
2 teaspoons fresh lemon juice Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
Preheat oven to 350 F. Remove the silver skin from the pork and sprinkle on all sides with kosher salt and freshly ground black pepper.
Ask a question about this stepIn a large cast-iron skillet, heat 2 tablespoons cooking oil over high heat. Add the pork tenderloins and brown on both sides.
Ask a question about this stepTransfer the skillet to the oven. (If you don't have an oven-proof skillet, transfer the pork to a baking dish. Don't wash out the skillet though, you will need it later for the sauce.)
Ask a question about this stepBake the pork until a meat thermometer registers 140 F. (For me this is about 12-15 minutes normally.) Take the pork out of the oven and transfer to a cutting board to rest.
Ask a question about this stepPour off any of the juice from the skillet (or baking dish) into a measuring cup. Add enough apple cider to make 1-1/2 cups of liquid.
Ask a question about this stepSet the skillet over medium heat. Add a few drops of oil, then the ginger. Scrape the browned bits from the pan.
Ask a question about this stepWhen the ginger becomes fragrant, pour in the liquid and increase the heat to medium-high. Continue scraping the browned bits and bring the mixture to a simmer. Continue simmering to reduce the liquid by half.
Ask a question about this stepWhen the liquid has thickened, add salt and pepper to taste. Add the lemon juice. Remove from heat and swirl in 2 tablespoons of butter.
Ask a question about this stepSlice the pork and transfer to a serving dish. Pour the sauce over it.
Ask a question about this stepI'm glad you liked it!
Just wanted to let you know that I made this last week and it was amazing. I served it over sweet potatoes, and the tang of the cider and ginger mixed with the sweet potatoes was so, so delish. Thanks!
With sweet potatoes? That sounds great! I'll have to try that. Thanks for your comments!
@Lucia: so glad you liked it!
I made this last night for dinner. It was fantastic!. The recipe was easy to follow and it was fun to prepare.
Thanks guys! @ENunn: I'm a ginger freak too! (Can't wait to try the ginger martini that I heard on NPR the other week...)
looks wonderful! will definitely add to my weeknight menu list.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
I made this last night for my brother and his family (in town for a fencing tournament). Served with corn and pea risotto. Fabulous, not a bite left. They loved it. Just the right touch of ginger so the cider is not too sweet. Will make again.