Pork Tenderloin With Ginger Cider Sauce

• 1.5 pounds pork tenderloin (2 tenderloins)
• 1 inch knob of ginger, grated
• 1 to 1-1/2 cups apple cider
• 2 teaspoons fresh lemon juice
• 2 tablespoons butter

1. Preheat oven to 350 F. Remove the silver skin from the pork and sprinkle on all sides with kosher salt and freshly ground black pepper.
2. In a large cast-iron skillet, heat 2 tablespoons cooking oil over high heat. Add the pork tenderloins and brown on both sides.
3. Transfer the skillet to the oven. (If you don't have an oven-proof skillet, transfer the pork to a baking dish. Don't wash out the skillet though, you will need it later for the sauce.)
4. Bake the pork until a meat thermometer registers 140 F. (For me this is about 12-15 minutes normally.) Take the pork out of the oven and transfer to a cutting board to rest.
5. Pour off any of the juice from the skillet (or baking dish) into a measuring cup. Add enough apple cider to make 1-1/2 cups of liquid.
6. Set the skillet over medium heat. Add a few drops of oil, then the ginger. Scrape the browned bits from the pan.
7. When the ginger becomes fragrant, pour in the liquid and increase the heat to medium-high. Continue scraping the browned bits and bring the mixture to a simmer. Continue simmering to reduce the liquid by half.
8. When the liquid has thickened, add salt and pepper to taste. Add the lemon juice. Remove from heat and swirl in 2 tablespoons of butter.
9. Slice the pork and transfer to a serving dish. Pour the sauce over it.

pork tenderloin, ginger, apple cider, lemon juice, butter

Taken from food52.com/recipes/1833-pork-tenderloin-with-ginger-cider-sauce (may not work)