Roasted Pork Tenderloin with Ginger and Golden Raisins

originally from The New York Times

adapted by Jeanne Milligan

serves 8

2 tablespoons canola oil

2 pork tenderloins, each about 1 1/4 pounds

kosher salt

freshly ground black pepper

grated zest of 1 orange

1/4 cup red wine vinegar

1/4 cup red wine

3/4 cup chicken broth

1/2 cup golden raisins

1 tablespoon grated ginger

Preheat oven to 400 degrees.

Place a small roasting pan or large enameled casserole on stove over medium high heat. Add oil after pan is hot. Season tenderloins on all sides with salt and pepper 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 the grated ginger into the sauce. Ginger should sharpen and freshen flavor of the sauce without tasting of ginger. Serve pork, passing sauce in a bowl.

Serve with Basmati Rice with Coconut Milk and Ginger.