What to do when you crave meat with a rich-tasting sauce, but not the feeling of heaviness afterwards? One of the tricks all Chinese cooks use for stir-fries is to mix in a little cornstarch. And cornstarch can be used for more Western-style pan sauces too.
A few nights ago I made pork medallions with a raisin ginger sauce. The dish was easy to whip up; just brown the meat, toss it in the oven to roast, and make the pan sauce while you wait. The sauce is the key to this dish, a nice sweet and tangy alternative to the savory sauces that usually go with roast pork.
Pork Medallions with Raisin-Ginger Sauce
Adapted from Food & Wine
1 lb (450 g) pork tenderloin, cut into 4 medallions
Salt and freshly ground pepper
2 teaspoons vegetable oil
1/2 cup (120 ml) apple juice
1/2 cup (120 ml) chicken broth
1 tablespoon soy sauce
3 tablespoons golden raisins
1 teaspoon ginger, freshly grated
1/4 teaspoon cornstarch dissolved in 1 teaspoon of water
Preheat the oven to 350° F (175° C). Season pork with salt and pepper on each side. Heat oil in a large heavy skillet and cook pork over moderately high heat until browned on both sides, about 3 minutes per side. Transfer the pork to a baking pan and roast in the oven for about 7 to 8 minutes, or until the pork is firm when pressed down.
In the same skillet, add the apple juice, broth, soy sauce, raisins, and ginger, and bring to a boil. Lower heat and simmer until liquid has reduced by half, about 4 minutes. Stir in the cornstarch slurry and cook until thick enough to coat a spoon, about 1 minute. Remove from sauce from heat and pork from the oven. Spoon sauce on top of pork.
Serve with a side of steamed greens or other vegetables.