Ingredients
- 1 tablespoon minced lemon zest
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pork tenderloins (about 1 1/4 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 Information
Nutritional analysis per serving (4 servings)
720 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 98 grams carbohydrates; 2 grams dietary fiber; 85 grams sugars; 60 grams protein; 184 milligrams cholesterol; 1332 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- In a small saucepan, combine the brown sugar, vinegar, cinnamon and 2/3 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.
- 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.
- 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 1/4-inch-thick slices. Arrange the slices on a serving platter, spoon the spiced raisins over them and serve immediately.
1 hour
Dining and Cooking