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close up image of the finished cast iron seared pork tenderloin with tangerine ginger sauce on a plate with rice
Jason Miller

Cast Iron Pork Tenderloin with Clementine Sauce

5 from 2 votes
Quick seared and roasted tender pork with seasonal citrus sauce.
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Prep Time 30 minutes
Cook Time 29 minutes
Total Time 59 minutes
Servings: 3 people
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 323
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 each pork tenderloin
  • 3 Tbsp. vegetable oil light, flavorless, high smoke point
Marinade
  • ⅓ cup soy sauce
  • ¼ cup rice wine vinegar
  • 3 Tbsp. brown sugar light
Sauce
  • 3 cloves fresh garlic large
  • 1 Tbsp. ginger minced or grated
  • 2 each green onion small diced
  • 3 each cuties clementine, two cut in half for juice, one peeled and segmented
  • ⅓ cup soy sauce
  • ¼ cup rice wine vinegar
  • ¼ cup brown sugar light
  • 1 Tbsp. corn starch with a little water to form a slurry.

Equipment

  • 1 cast iron skillet
  • 1 Large Bowl
  • 1 tongs
  • 1 Cutting Board
  • 2 knives paring, boning, or thin blade preferred, as well as a chef knife
  • 1 instant read probe thermometer
  • 1 Measuring Cup
  • 1 Measuring Spoon Set
  • 1 Aluminum foil about 1 foot length

Method
 

Trim Pork
  1. Remove sliver skin from tenderloin with a thin blade and discard, (see post for instructions).
Marinate
  1. Combine marinade ingredients and stir to combine.
  2. Coat pork with marinade, allowing it to rest in it while heating the skillet in the next step. Can be done in advance, but total marinating time should not exceed 1 hour.
Sear and Cook Pork
  1. Heat oven to 350 degrees.
  2. Heat cast iron pan on high heat over high heat for several minutes, until very hot.
  3. Add oil to pan and swirl to evenly coat the bottom.
  4. Remove pork from marinade and shake off excess.
  5. Carefully place pork into pan to sear.
  6. Turn tenderloin over after 2 to 4 minutes, once one side has a dark brown sear.
  7. Place pan into hot oven and cook until the internal temperature of the pork reaches 140 to 145 degrees when inserting a meat thermometer into the center, about 20-25 minutes.
  8.  Remove the pork from the pan, covering loosely with aluminum foil, as the pork rests start the sauce using the pan drippings.
Sauce
  1. Return pan to stove over medium high heat.
  2. Add fresh garlic and ginger, stirring to combine.
  3. Sauté very briefly, until garlic is just beginning to brown.
  4. Add green onions to pan.
  5. Squeeze halved clementine oranges into the pan.
  6. Add soy sauce and rice wine vinegar.
  7. Add brown sugar, stirring in to melt.
  8. Combine cornstarch with a small amount of cold water to form a homogenous slurry.
  9. Once sauce has come to a boil, stir cornstarch slurry in to thicken.
  10. Reduce to medium-low heat.
  11. Add the clementine segments, stir to combine.
  12. Remove from heat.
Serve
  1. Slice the pork tenderloin pieces into desired size portions.
  2. Drizzle sauce over, making sure each portion gets a few fruit segments.

Nutrition

Calories: 323kcalCarbohydrates: 42gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 0.2mgSodium: 2892mgPotassium: 190mgFiber: 1gSugar: 33gVitamin A: 7IUVitamin C: 1mgCalcium: 47mgIron: 2mg

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