Roasted Pork Tenderloin with Raisin-Ginger Sauce

By goddesscase

Ingredients

• One 1 1/4-pound pork tenderloin
• 2 teaspoons vegetable oil
• Salt and freshly ground pepper
• 1/2 cup naturally sweetened apple juice
• 1/2 cup low-sodium chicken broth
• 1 tablespoon low-sodium soy sauce
• 3 tablespoons golden raisins
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cornstarch dissolved in 1 teaspoon of water

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.