Roasted Pork Tenderloin with Jamaican Snapdragons

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.

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.

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.)

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.

To serve, slice pork diagonally. Fan out slices on a serving platter. Top with sauce.