Pork Tenderloin with Oranges & Pink Peppercorns

Preheat oven to 400 degrees F. Coat a rack with cooking spray and set on a baking sheet.

Remove skin and white pith from the orange with a sharp knife. Cut the orange segments from their surrounding membrane and set aside.

Sprinkle pork with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium0high heat. Add the pork and cook until browned, 2 to 4 minutes per side. Transfer to the prepared rack. (Do not wash the pan.) Roast until the internal temperature registers 160 degrees F, about 20 minutes. Transfer to a clean cutting board and let rest for 5 minutes.

About 10 minutes before the pork is ready, add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add shallot and ginger; cook until soft, about 2 minutes. Add sherry and cook until almost evaporated, about 2 minutes. Add orange juice and vinegar. Cook until reduced by half, about 4 minutes. Remove from heat, stir in the reserved orange segments and pink peppercorns. Taste and adjust seasonings.

Cut the pork into 1/2-inch-thick slices and serve with the sauce.