Ingredients Jump to Instructions ↓

  1. One 1 1/4-pound pork tenderloin

  2. 2 teaspoons vegetable oil

  3. Salt and freshly ground pepper

  4. 1/2 cup naturally sweetened apple juice

  5. 1/2 cup low-sodium chicken broth

  6. 1 tablespoon low-sodium soy sauce

  7. 3 tablespoons golden raisins

  8. 1/2 teaspoon ground ginger

  9. 1/4 teaspoon cornstarch dissolved in

  10. 1 teaspoon of water

Instructions Jump to Ingredients ↑

  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.


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