Rinse the tenderloins under running water and dry well with paper towels. Trim off any visible fat and silver skin.

Cut the tenderloins into 1-inch slices and with the flat meat mallet, pound until 3/4 inch thick. Sprinkle the slices with salt and pepper. You should have 24 to 28 slices total.

Heat 2 tablespoons of the oil in a heavy 12-inch skillet. Add 6 to 7 of the pork slices taking care to crowd or they will not brown properly. Sear one side for 90 seconds or until brown. Turn slices and sear repeat.

Remove the cooked meat to a warm plate and cover to keep warm. Repeat with additional slices.

After cooking and removing the second batch of meat, pour in orange juice and scrape up browned bits with a wooden spoon. Pour orange juice mixture into a bowl and reserve.

Pour the remaining 2 tablespoons oil into skillet and heat. Repeat procedure for third and fourth batches of meat.

After removing the last batch of meat, return the orange juice to the skillet, scraping up any browned bits with a wooden spoon. Boil the juice until thickened, approximately 3 to 5 minutes.

Stir in the chocolate and ginger until smooth; add the pork slices and heat through for 1 minute.

Serve immediately.