Meats: Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce Serves 4

1 1/4 pound pork tenderloin
2 t veg oil
S & P
1/2 cup naturally sweetened apple juice
1/2 cup low-sodium chicken broth
1 T low sodium soy sauce
3 T golden raisins
1/2 t ground ginger
1/4 t cornstarch dissolved in 1 t water

Preheat oven to 350 F.  Coat pork with oil, season with s & p.  In large nonstick ovenproof skillet, cook pork over mod-high heat until browned all over, 3 mins per side.  Transfer the skillet to the oven and roast for about 18 mins, turning twice, until an instant-read thrmometer insered in the thickest part of the meat registers 140.  Transfer pork to carving board and let rest for 10 mins.  Add apple juice, broth, soy sauce, raisins and ginger to same skillet and bring to boil.  Cook until liquid is reduced by half, 4 mins.  Stir in cornstarch slurry and cook, stirring until thick enough to coat a spoon, about 30 seconds.  Remove from heat.  Carve the pork and arrange on plates.  Stir any carving juices into the pan sauce.  Spoon sauce over the pork and serve.  (235 cal per person)