by crispywaffle
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crispywaffle's Notes:
1.5 pounds
pork tenderloin (2 tenderloins)
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1
inch knob of ginger, grated
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1 to 1-1/2 cup
apple cider
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2 teaspoons
fresh lemon juice
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2 tablespoons
butter
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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 the hotline about this step!In a large cast-iron skillet, heat 2 tablespoons cooking oil over high heat. Add the pork tenderloins and brown on both sides.
Ask the hotline about this step!Transfer 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 the hotline about this step!Bake 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 the hotline about this step!Pour 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 the hotline about this step!Set the skillet over medium heat. Add a few drops of oil, then the ginger. Scrape the browned bits from the pan.
Ask the hotline about this step!When 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 the hotline about this step!When 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 the hotline about this step!Slice the pork and transfer to a serving dish. Pour the sauce over it.
Ask the hotline about this step!I'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.
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
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.