Pork Tenderloin w/Raisin-Ginger Pan Sauce - B's
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Ingredients
- One 1 1/4-pound One 1 1/4-pound pork tenderloin
- 2 teaspoons 2 teaspoons vegetable oil .......(B's use apple juice or broth)
- Salt and freshly ground pepper
- 1/2 cup 1/2 cup naturally sweetened apple juice
- 1/2 cup 1/2 cup low-sodium chicken broth
- 1 tablespoon 1 tablespoon low-sodium soy sauce
- 3 tablespoons 3 tablespoons golden raisins ....(for Sue, put in chopper)
- 1/2 teaspoon 1/2 teaspoon ground ginger
- 1/4 teaspoon 1/4 teaspoon cornstarch dissolved in 1 teaspoon of water
Details
Servings 4
Cooking time 60mins
Adapted from foodandwine.com
Preparation
Step 1
Preheat the oven to 350°. Coat the pork with the oil; season with salt and pepper.
In a large, nonstick ovenproof skillet, cook the pork over moderately high heat until browned all over, 3 minutes per side. Transfer the skillet to the oven and roast for about 18 minutes, turning twice, until an instant-read thermometer inserted in the thickest part of the meat registers 140°.
Transfer the pork to a carving board and let rest for 10 minutes. Add the apple juice, broth, soy sauce, raisins and ginger to the same skillet and bring to a boil. Cook until the liquid has reduced by half, 4 minutes. Stir in the cornstarch slurry and cook, stirring, until thick enough to coat a spoon, about 30 seconds; remove from the heat.
Carve the pork and arrange on plates. Stir any carving juices into the pan sauce. Spoon the sauce over the pork and serve.
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