Roasted Pork Tenderloin With Ginger And Golden Raisins

• 2 tablespoons canola oil
• 2 pork tenderloins
• 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 stock
• 1/2 cup golden raisins
• 1 tablespoon grated ginger

1. Preheat oven to 400 degrees.
2. Place a small roasting pan or large enameled casserole on stove over medium-high heat.
3. Add oil.
4. Season tenderloins on all sides with salt and pepper.
5. Lay them in pan, and sear until well browned on all sides.
6. Sprinkle orange zest over pork, then transfer pan to oven.
7. Cook until just barely pink in middle, about 15 to 18 minutes.
8. Transfer pork to a cutting board and place roasting pan over medium-high heat.
9. Add vinegar and wine, and scrape up any pan drippings.
10. Reduce by half, then add chicken broth.
11. Reduce by one quarter, then stir in raisins, and cook for one minute.
12. Remove from heat.
13. Thinly slice pork, and arrange on a serving plate.
14. Add any cooking juices to raisin sauce.
15. Just before serving, with your fingers squeeze a few drops of ginger juice from pulp into sauce.
16. Ginger should sharpen and freshen flavor without tasting of ginger.
17. Serve pork, passing raisin sauce in a bowl.

canola oil, pork tenderloins, kosher salt, freshly ground black pepper, orange, red wine vinegar, red wine, chicken stock, golden raisins, ginger

Taken from cooking.nytimes.com/recipes/8906 (may not work)