Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce

Good News Pam Anderson likes to serve sliced tenderloin—a very lean cut of pork—with a tangy raisin-and-ginger-flavored sauce that tastes much more decadent than it actually is, thanks to a secret ingredient: cornstarch, which gives the sauce body while avoiding added fat.

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  • Servings: 4

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  • 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

How to make this recipe

  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°.

  2. 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.

  3. Carve the pork and arrange on plates. Stir any carving juices into the pan sauce. Spoon the sauce over the pork and serve.


One Serving 235 cal, 7.4 gm fat, 2.0 gm sat fat, 10 gm carb, 0.4 gm fiber.

Serve With

Steamed greens.

Contributed By Photo © Stephanie Foley Published March 2008

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