This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken." -Tom Douglas
Ginger does make a great seasoning and it goes well in this bright citrus sauce. The key is that it can be too strong when it is raw and making sure that you cook it long enough is important. For this sauce the flavors are balanced by the meat – the sauce on its own is just a bit too bright and slightly salty but served over the savory pork the dish balances well. The sauce is great with chicken thighs too but would be too strong for fish or seafood.
Servings = 4 | Serving size = 4 ounces pork with sauce
Cooking Time = 30 Minutes
This recipe can easily be multiplied and keeps well - it's great on sandwiches.
|1 Tbsp.||ginger (minced)|
|2 cloves||garlic (minced)|
|2 small||tangerines (peeled and separated into sections)|
|3 tsp.||Dijon mustard|
|1 tsp||olive oil|
|1 1lb||pork tenderloin|
|to taste||fresh ground black pepper|
|2 Tbsp.||white wine|
|2 tsp.||unsalted butter|
Place a large skillet in the oven and preheat the oven to 400F.
Place the ginger, garlic, tangerines, mustard, salt, and pepper in a blender or mini-chopper.
Blend until smooth. Pass the sauce through a sieve, using a rubber spatula to force it through the sieve. (You can skip this step but it will result in a much smoother sauce.) Set aside.
When the oven comes to temperature, add the olive oil to the skillet and swirl to coat the pan. Add the tenderloin and grind the black pepper over it liberally.
Roast for 12 minutes, turning the tenderloin twice.
Place the cooked tenderloin on a warm plate or a cutting board to rest while you finish cooking the sauce.
Deglaze the skillet with the white wine, add the sauce, and cook over high until the sauce is reduced by about half.
Remove the skillet from the heat, add the butter, and stir until the butter is melted.
Slice the pork and serve after drizzling the sauce over the sliced pork.
Serving size = 4 ounces pork with sauce
Servings = 4
Amount Per Serving
|Calories 191||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g|
|Saturated Fat 3g||12%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 7g||5%|
|Dietary Fiber 1g||4%|
|Vitamin A 5%||Vitamin C 16%|
|Calcium 3%||Iron 5%|
|Vitamin K 1 mcg||Potassium 297 mg|
|Magnesium 26 mg|