Roasted Pork Tenderloin With Ginger And Golden Raisins Recipes

ROASTED PORK TENDERLOIN WITH GINGER AND GOLDEN RAISINS

Steps:

• 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.
• 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.
• 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.

ROASTED PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
• In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
• Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
• In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.

PORK TENDERLOINS WITH BALSAMIC-RAISIN SAUCE

Steps:

• Place raisins and wine in small saucepan; let stand 8 hours.
• Add brown sugar and 1 tblsp balsamic vinegar to raisins.
• Boil over high heat until liquid is reduced to 1 tblsp, about 7 minutes.
• Add broth and continue to boil until reduced by half (can be prepared 2 days ahead; chill).
• Preheat oven to 450 degrees F.
• Heat olive oil in large, ovenproof skillet over medium-high heat.
• Add tenderloins and cook until brown on bottom, about 3 minutes.
• Add onion and shallots and continue to cooking until pork is brown on all sides and onion is tender, about 6 minutes.
• Add garlic; place skillet in oven and cook until thermometer inserted into thickest part of meat registers 140F, about 4 minutes.
• Transfer pork to platter.
• Tent with foil to keep warm.
• Add raisin mixture to skillet.
• Boil, scraping up any browned bits.
• Add remaining 1 ½ tblsps vinegar.
• Remove from heat and whisk in butter, 1 tblsp at a time.
• Season and keep warm.
• Slice pork into ½ inch thick slices.
• Arrange in slightly overlapping rolls in center of a large platter.
• Surround with oven-roasted vegetables.
• Pour sauce over pork and serve.