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