Fresno Pork Roast With Hot Spiced Raisins
Published January 20, 1998
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 tablespoon minced lemon zest
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 pork tenderloins (about 1 ¼ pounds each)
1 cup packed light-brown sugar
⅓ cup white-wine vinegar
1 1-inch cinnamon stick
3 thin slices lemon
1 ½ cups raisins
Nutritional analysis per serving (4 servings)
104 grams carbs; 184 milligrams cholesterol; 737 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 5 grams fiber; 1120 milligrams sodium; 61 grams protein; 90 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a small bowl, combine the lemon zest, salt and pepper. Rub the mixture onto the tenderloins. Set them on a platter or baking sheet, cover lightly and refrigerate 2 to 4 hours.
- Step 2
In a small saucepan, combine the brown sugar, vinegar, cinnamon and ⅔ cup water. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring constantly. Add the lemon slices and raisins and continue simmering for 10 minutes, stirring frequently. Remove from heat, and let rest at least 30 minutes.
- Step 3
Preheat oven to 350 degrees. Remove tenderloins from refrigerator 30 minutes before cooking. Place them on a roasting rack set over a roasting pan, and brush generously with the raisin liquid. Roast 20 to 25 minutes, brushing 2 or 3 times with the raisin liquid, until the meat reaches an internal temperature of 160 degrees.
- Step 4
Remove the tenderloins from the oven, and let rest 10 minutes. Meanwhile, bring the raisin liquid to a boil for 3 minutes, then remove from the heat and let cool slightly. Cut tenderloins into ¼-inch-thick slices. Arrange the slices on a serving platter, spoon the spiced raisins over them and serve immediately.
Private Notes