Roasted Pork Tenderloin with Jamaican Snapdragons | Midwest Living

Roasted Pork Tenderloin with Jamaican Snapdragons

Roasted Pork Tenderloin with Jamaican Snapdragons

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  • Makes: 4 servings
  • Prep 25 mins
  • Grill 30 mins

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Top a delicious roasted or grilled pork tenderloin with warm fruit sauce that blends beautifully with the cinnamon and sugar rub.


  • 1/3 cup apple juice or white grape juice
  • 1/4 cup dark rum or apple or white grape juice
  • 2 tablespoons water
  • 1/4 cup raisins
  • 1/4 cup golden raisins
  • 1/4 cup dried currants
  • 1/4 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
  • 1 teaspoon cornstarch


  1. For sauce: In a small saucepan, bring 1/3 cup apple juice, rum and 2 tablespoons 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.


  • 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.

Nutrition Facts

(Roasted Pork Tenderloin with Jamaican Snapdragons)

Servings Per Recipe 4, sodium (mg) 297, fiber (g) 2, Fat, total (g) 5, carb. (g) 36, vit. C (mg) 7, vit. A (IU) 7, pro. (g) 19, iron (mg) 2, cal. (kcal) 291, calcium (mg) 25, sat. fat (g) 1, chol. (mg) 55, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Potassium (mg) 592, Thiamin (mg) 1, Riboflavin (mg) 0, Trans fatty acid (g) 0, sugar (g) 29, Folate (µg) 2, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 1

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