- 3/4 cup soy sauce
- 1/2 cup rice wine vinegar
- 1 one-inch piece ginger, peeled and finely chopped
- 3 garlic cloves, peeled and minced
- 1 scallion, both green and white parts, thinly sliced
- 1/2 orange, zested and juiced
- 1 (1 to 2 lb.) pork tenderloin
- 2 tablespoons olive oil
- In a medium sized bowl, combine soy sauce, rice wine vinegar, ginger, garlic, scallions, orange zest, and orange juice.
- Place pork in a large container, bowl, or a plastic zip top bag, and pour marinade over pork. Cover with plastic wrap (or zip the bag) and let sit at room temperature for two hours, or overnight in the refrigerator. (If marinating for longer than two hours, place in refrigerator.)
- Preheat oven to 400 degrees Fahrenheit. Heat olive oil in a large oven-proof saute pan over medium-high heat. When the oil is hot, add the pork and sear on each side until golden brown.
- Place the saute pan in the oven, cooking for 15-25 minutes, or until temperature at the thickest part of the meat reads 137 (the meat will still be slightly pink inside, and this is fine).
- To make the sauce: Place leftover marinade into a small saucepan. Bring to a boil over medium heat. Boil for several minutes, until slightly reduced and thickened. Remove from heat and drizzle over pork when serving.
Source: Erin Blue
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