Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce Recipe
October 06, 2014
This sumptuous dish combines the secret sweetener that is the golden raisin with the subtle umami qualities of soy sauce and ginger. Paired with a spiced Oktoberfest will allow the spices and ginger to dance over your taste buds. The use of low sodium ingredients and kosher salt allows us to exert control over the type of flavor salt adds just like our various beer recipes give you control over your beer drinking experience. If you are looking for the perfect homebrewed beer to pair with the delicious recipe, look no further than our Amber and Cider graff: Apple Brown Beery. This recipe is remniscint of a Apple Brown Betty, one of America's favorite desserts. Oktoberfest mixed with Apple Cider, plus a little brown sugar and cinnamon, make this recipe the perfect beer for a crisp Autumn evening. Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce Recipe adapted from Food and Wine. For the original recipe, please click on the Food& Wine logo at the bottom of this recipe. Ingredients
- One 1 ¼ pound Pork Tenderloin (Berkshire if available)
- 2 Tsp. Vegetable Oil
- Kosher Salt and Fresh Cracked Black Pepper
- ½ cup Apple Juice
- ½ cup Low-Sodium Chicken Broth
- 1 T Low-Sodium Soy Sauce
- 3 T Golden Raisins
- ½ tsp Ground Ginger
- Preheat oven to 375°. Season pork with salt, pepper, and oil. Heat oil in a large, nonstick ovenproof pan until just below smoking point. Sear pork over medium-high heat, turning every 2 ½ minutes, until browned on all sides. Transfer pan to the oven and roast uncovered for about 10 minutes, turn, then roast for 7 additional minutes. Internal temperature taken from thickest part of the meat should read 145°. Remove loin and let rest on carving board for 3 minutes.
- Combine juice, broth, soy sauce, raisins, ginger, and a pinch of kosher salt in a bowl and gently mix. Add mixture to the still hot pan and bring to a gentle boil. Reduce the liquid by half over medium-high heat (about 3 minutes). Remove from heat.
- Slice pork and arrange on serving dish. Stir carving juices into pan sauce. Ladle the sauce over pork and serve.