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Pan Seared Gingered Plum Pork Tenderloin

Created by Kchurchill5 on January 16, 2012

2 pork tenderloins (size is not too important for this recipe)
1 1/2 tablespoons steak seasoning (I used Montreal Steak seasoning, but any general steak seasoning will work)
1 1/2 teaspoons ground ginger
2 teaspoons olive oil
1 tablespoon butter, to saute
1 teaspoon olive oil

Step 1: Dry Rub ... Brush the tenderloins with olive oil and set to the side. Mix the ginger and the steak seasoning together and rub over the tenderloins on all sides. Put in a ziploc bag, close and rub the seasoning in. Let it marinade at least 30 minutes up to all day (8 hours).
Step 2: Sauce ... Add the plum sauce, white wine and ginger to a small pot. Bring to a light boil, reduce to a simmer for 5-15 minutes.
Step 3: Saute ... Bring a heavy oven proof saute pan (I use cast iron) to medium high/high heat, add the butter; then add the tenderloins. If you want to add the onions, you can add them along side the tenderloins. Cook the pork on each side until golden brown. Remove from the heat and brush a light coating of the glaze on the pork and transfer to a 400 degree oven, middle shelf for 8-12 minutes until it reaches 145 degrees. This will give you a nice medium tenderloin; and after it rests, it will be right about 150 degrees. Remove from the oven, cover, and make sure to let it rest 10-15 minutes before slicing.
Step 4: Serve ... Slice the pork and drizzle the sauce over the pork. This is best served with rice and the sauce is also very good over that as well. If you make the onions in the pan along side the pork, that is a great side. I prefer my plum and pearl onion recipe which is also another 4 ingredient recipe and very easy to make. Either way, it is simple and very easy to prepare any time of the week.