Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce
- ACTIVE: 15 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 4
Good News Pam Anderson likes to serve sliced tenderloina very lean cut of porkwith 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.
- 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.