Ingredients
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2 (3/4 lb) pork tenderloin
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3 shallots, chopped
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2 bay leaves, crumbled
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1 1/2 teaspoons salt
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3/4 teaspoon ground allspice
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3/4 teaspoon ground ginger
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1/4 cup minced shallot
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3 tablespoons light brown sugar
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2 tablespoons minced fresh ginger
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2 whole bay leaves
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1/3 teaspoon ground allspice
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fresh ground pepper (generous amount)
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1/2 cup fresh orange juice
Instructions
- Preheat oven to 450°F.
- Combine shallots, bay leaves, salt, allspice and ginger in a small bowl.
- Add generous amounts of pepper.
- Rub above mixture onto pork surfaces.
- Set pork on a rack in a roasting pan.
- Roast pork until thermometer inserted into centers registers 150F (about 25 minutes).
- Cool slightly.
- Can be prepared 1 day ahead.
- Bring pork tenderloins to room temperature before serving.
- For Sauce:
- Combine first 6 ingredients in a heavy saucepan.
- Season with pepper.
- Simmer until sauce is slightly syrupy, about 10 minutes.
- Can be prepared 1 day ahead (cover and refrigerate).
- Reheat until warm to hot.