Roasted Pork Tenderloin with Golden Raisins and Ginger

Categories: Pork- main dish

Ingredients

• 1 Tbsp. olive oil
• 1 (12oz.) pork tenderloin
• Kosher salt and ground black pepper
• Grated zest of 1 Meyer lemon or combination of lemon and orange zests
• 2 Tbsp. champagne vinegar
• 2 Tbsp. dry white wine (pinot grigio)
• 1/3 cup chicken stock
• 1/4 cup golden raisins
• Scant 1/8 tsp. ginger paste

Directions

1. Heat oven to 400 degrees.
2. Heat oil in a small roasting pan or oven-safe skillet (don’t use cast-iron) over medium-high heat. Season pork with salt and pepper. Sear tenderloin until well browned on all sides.
3. Sprinkle zest over pork, then transfer pan to oven. Roast 20 minutes or until internal temperature reaches 145 degrees. Transfer pork to a cutting board and place roasting pan over medium-high heat. Whisk in vinegar and wine, scraping up the browned bits in the pan. Simmer until reduced by half, then add the chicken stock. Simmer until slightly reduced again, and stir in the raisins. Cook 1 minute. Remove from heat.
4. Thinly slice pork and arrange on a deep serving platter. Add any accumulated juices, along with the ginger, to the sauce. Pour sauce over pork. Serve immediately.

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