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Roasted Pork Tenderloin with Jamaican Snapdragons
Grill: 30 mins
Ingredients
- 3/4 cup apple juice or white grape juice
- 1/2 cup dark rum or apple or white grape juice
- 1/4 cup water
- 1/2 cup raisins
- 1/2 cup golden raisins
- 1/2 cup dried currants
- 1/2 cup dried cranberries or dried cherries
- 1 12 - 16 ounce pork tenderloin
- 4 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 1 tablespoon water
- 2 teaspoons cornstarch
Directions
For sauce:1. In a medium saucepan, bring 3/4 cup apple juice, rum and 1/4 cup water to boiling. Remove from heat; stir in raisins, golden raisins, currants and cranberries. Set aside.
2. Trim fat from pork. In a small bowl, combine sugar, salt and cinnamon. Brush tenderloin with oil. Sprinkle sugar mixture evenly over tenderloin; rub in with your fingers.
3. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above pan. Place meat on grill rack over pan. Cover; grill for 30 to 35 minutes or until a meat thermometer registers 155 degrees F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Grill as above, except place pork on a rack in a roasting pan.) Remove pork from grill. Cover pork with foil and let stand for 10 minutes before slicing. (The meat's temperature will rise 5 degrees F. during standing.)
4. Meanwhile, in a small bowl, combine 1 tablespoon water and cornstarch. Stir into raisin mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
5. To serve, slice pork diagonally. Fan out slices on a serving platter. Top with sauce.
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Variation:
To roast tenderloin:
Prepare pork as above, except place on a rack in a shallow roasting pan. Roast, uncovered, in 425 degree F. oven for 25 to 35 minutes or until a meat thermometer inserted in center registers 155 degrees F. Cover and let stand as above.
