Roasted Pork Tenderloin With Ginger And Golden Raisins
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons canola oil
- 2pork tenderloins
- Kosher salt
- Freshly ground black pepper
- Grated zest of 1 orange
- ¼cup red wine vinegar
- ¼cup red wine
- ¾cup chicken stock
- ½cup golden raisins
- 1tablespoon grated ginger
Nutritional analysis per serving (4 servings)
470 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 54 grams protein; 902 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Place a small roasting pan or large enameled casserole on stove over medium-high heat. Add oil. Season tenderloins on all sides with salt and pepper. Lay them in pan, and sear until well browned on all sides.
- Step 2
Sprinkle orange zest over pork, then transfer pan to oven. Cook until just barely pink in middle, about 15 to 18 minutes. Transfer pork to a cutting board and place roasting pan over medium-high heat. Add vinegar and wine, and scrape up any pan drippings. Reduce by half, then add chicken broth. Reduce by one quarter, then stir in raisins, and cook for one minute. Remove from heat.
- Step 3
Thinly slice pork, and arrange on a serving plate. Add any cooking juices to raisin sauce. Just before serving, with your fingers squeeze a few drops of ginger juice from pulp into sauce. Ginger should sharpen and freshen flavor without tasting of ginger. Serve pork, passing raisin sauce in a bowl.
Private Notes
Comments
Used the juice of the orange instead of vinegar... came out great.
This was delicious. I used the vinegar, the juice from the orange, and 1/4 tsp dried ginger instead of fresh. It all came together and was super tasty. Even my picky kids liked it.
This was very, very good! I loved the orange flavor from the roasted zest. I -- like others -- subbed orange juice for the vinegar. I also used the sauce as a cooking liquid for couscous, which I then tossed with crushed pistachios and topped with chopped parsley. Earned rave reviews.
Delicious as written. And fast. I just threw in the grated ginger; squeezing the juice out seemed a bridge too far. Ginger was not overpowering. Served with baked yams.