Orange-Ginger Pork Tenderloin and Carrot Salad

Serves 4 to 6

Pan IconWHY THIS RECIPE WORKS: Carrots have an earthy sweetness that makes them a classic match for pork, and here we put a bright new twist on the average steamed or roasted carrot side dish by making a flavorful shredded carrot salad to go with our pork tenderloins. Since orange is another favorite with pork, we make a simple glaze for the meat with orange juice and orange marmalade plus some freshly grated ginger for balancing heat. To keep things efficient, we use these glaze ingredients to serve as the base for the salad’s dressing. All it needs is some cumin and cinnamon for extra warmth, plus cilantro for freshness and color, in addition to the expected olive oil, salt, and pepper. And best of all, there’s minimal cooking and cookware involved; just some stovetop time and a skillet to prepare the tenderloins. See Quick Prep Tip that follows the recipe.

¾

cup orange juice (2 oranges)

3

tablespoons orange marmalade

1

tablespoon grated fresh ginger

4

carrots, peeled and shredded

2

tablespoons chopped fresh cilantro

¼

teaspoon ground cumin

1/8

teaspoon ground cinnamon

Salt and pepper

3

tablespoons olive oil

½

cup water, plus 1 to 2 tablespoons, if needed

2

(12- to 16-ounce) pork tenderloins, trimmed

1. Combine orange juice, marmalade, and ginger in small bowl. Transfer ¼ cup orange juice mixture to large bowl. Add carrots, cilantro, cumin, cinnamon, ½ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons oil to large bowl and toss to combine. Whisk ½ cup water into remaining orange juice mixture.

2. Pat pork dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook tenderloins until well browned all over, 5 to 8 minutes. Reduce heat to medium. Add orange juice mixture and cook, turning tenderloins occasionally, until mixture is thickened and meat registers 145 degrees, about 12 minutes. If sauce sticks to pan, thin it with remaining 1 to 2 tablespoons water.

3. Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice pork ½ inch thick and transfer to platter. Spoon sauce over pork and serve with carrot salad.