Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce

1. 1

   Preheat the oven to 350.

2. 2

   Coat the pork with the oil; season with salt and pepper.

3. 3

   In a large, nonstick ovenproof skillet, cook the pork over moderately high heat until browned all over, 3 minutes per side.

4. 4

   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.

5. 5

   Transfer the pork to a carving board and let rest for 10 minutes.

6. 6

   Add the apple juice, broth, soy sauce, raisins and ginger to the same skillet and bring to a boil.

7. 7

   Cook until the liquid has reduced by half, 4 minutes.

8. 8

   Stir in the cornstarch slurry and cook, stirring, until thick enough to coat a spoon, about 30 seconds; remove from the heat.

9. 9

   Carve the pork and arrange on plates.

10. 10

    Stir any carving juices into the pan sauce.

11. 11

    Spoon the sauce over the pork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.