Roasted Pork Tenderloin with Raisin Ginger Pan Sauce
Adapted from Food and Wine, March 2008. This Asian inspired dinner is packed with flavor and on the table in under 30 minutes, making it perfect for weeknight dinner!
Equipment
Ingredients
- 1 1.25-1.5 lb Pork Tenderloin silver skin removed
- Kosher Salt to taste - I used about three five finger pinches
Ginger Raisin Pan Sauce
- ½ teaspoon Cornstarch
- 1 T Soy Sauce or sub tamari or coconut aminos
- ½ C Ginger Kombucha or sub turmeric or cayenne booch, or apple juice
- ½ C Chicken Stock or veggie stock
- ¼ C Raisins golden or regular
- 1 ½ t Agave or sub honey, maple syrup or brown sugar
- 1 teaspoon Ground Ginger
- ½ - 1 tablespoon Red Pepper Flakes adjust according to your heat preference
To Assemble, Optional
- Cooked Rice or Cauliflower Rice
- Sliced Green Onions
- Cilantro
Instructions
Brown and Roast Pork
- Preheat the oven to 350F. Next, simply season the meat with a generous sprinkling of kosher salt.Heat an oven safe skillet over medium-high heat with some oil and sear the tenderloin on all sides. The best way to do this is to set the tenderloin in and DON'T MOVE IT for 3-4 minutes so it can get nice and golden. Once all the sides are golden, nestle the pork into the skillet and pop it in the preheated oven. Roast for 12-18 minutes (depending on the thickness of your cut), pulling out out of the oven when it hits 140F (it will continue cooking once removed). Remove the pork to a cutting board and tent it with foil to rest while you make the pan sauce. Note: Pork should hit 145F before slicing.
Make Pan Sauce
- BE SURE NOT TO BURN YOUR HAND ON THE HANDLE OF THE PAN - IT’S VERY HOT!Take the cornstarch and mix it together with the soy sauce in a small bowl to make a slurry.With the pan on the stovetop, set it over medium heat. Add the kombucha, stock, raisins, agave, ginger and red pepper flakes. Cook for 3-4 minutes, scraping up any bits left on the bottom of the pan. Tip in the slurry and cook for another 2-3 minutes, until the sauce becomes noticeably thicker. Remove from heat and adjust the seasoning as needed.
Assemble and Plate
- Once your roasted pork has rested (and hit 145F!), slice it into thin ½ inch medallions. Arrange 3-4 slices over a bed of rice, then drizzle with a few spoonfuls of the pan sauce. Finish the dish with a hefty sprinkling of sliced green onions and fresh cilantro leaves for a bit of freshness. Enjoy!
Notes
- PRO TIP: Want to double your reward for the same amount of effort? Brown and cook two pork tenderloins instead of the one the recipe calls for. The extra pork can either go towards feeding an unexpected dinner guest, or, more likely in the midst of pandemic times, help you out later in the week. Add it to instant ramen for an easy upgrade or turn it into sandwiches.
- Nutrition facts do not include rice or toppings
Nutrition
Calories: 67kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 228mgPotassium: 180mgFiber: 2gSugar: 4gVitamin A: 891IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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