Makes 4-6 servings. Difficulty
One 1 inch piece of fresh gingerroot, peeled and minced 2 garlic cloves, minced 2 teaspoons fresh thyme, minced 1 Tablespoon fresh Italian parsley, minced 1/4 cup extra-virgin olive oil, plus 1 Tablespoon (divided) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Two 3/4 pound pork tenderloins 1/2 cup dry white wine 3 Tablespoons guava jelly 2 Tablespoons unsalted butter, chilled Salt and freshly ground black pepper to taste Thyme sprigs for garnish
In a small bowl, combine ginger, garlic, thyme, parsley, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 freshly ground black pepper.
Rub ginger mixture all over pork tenderloins. Cover and refrigerate for 2 hours.
Preheat oven to 425°F.
n an oven-safe pan large enough to hold tenderloins, heat 1 tablespoon olive oil over medium-high heat. Add pork tenderloins and cook for 3-4 minutes or until browned on one side. Turn tenderloins over and transfer pan to oven.
Roast pork in oven for 20-30 minutes or until a thermometer inserted in center registers 160°F.
Remove pan from oven and transfer tenderloins to a cutting board. Tent with foil to keep warm and let meat rest for 5 minutes.
Meanwhile, place pan over medium-high heat. Add wine and deglaze pan by scraping up browned bits on bottom of pan. Let wine reduce by 1/2. Whisk in guava jelly; continue to cook for 2 minutes.
Just before serving, remove pan from heat and whisk in unsalted butter. Adjust seasonings with salt and freshly ground black pepper to taste.
To serve, slice pork into 1/4" slices. Fan 3-4 slices on dinner plates and top with sauce. Garnish with a thyme sprig.