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

Source: Midwest Living


Recipe Summary

25 mins
30 mins
55 mins


Ingredient Checklist


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.

  • 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.

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

291 calories; fat 5g; cholesterol 55mg; saturated fat 1g; carbohydrates 36g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 29g; protein 19g; vitamin a 7IU; vitamin c 7mg; thiamin 0.9mg; riboflavin 0.3mg; niacin equivalents 6.1mg; vitamin b6 0.7mg; folate 1.7mcg; vitamin b12 0.4mcg; sodium 297mg; potassium 592mg; calcium 25mg; iron 1.6mg.