1 tbsp. all purpose flour
1 1/4 tsp. garlic salt
1 tsp. ground ginger
1 (1 1/2 lb.) pork tenderloin
1/4 c. vegetable oil
1 tbsp. cornstarch
1 tbsp. water
1 1/4 c. apple juice

Combine flour, garlic salt and ginger. Dredge tenderloin in flour mixture. Cook tenderloin, uncovered, in hot oil in a skillet over low heat for 10 minutes, turning occasionally. Cover and cook an additional 40 minutes.

Combine cornstarch and water in a small saucepan, stirring until smooth, stir in apple juice. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Serve sauce over sliced tenderloin. Garnish with apple slices and currants.