Fresno Pork Roast With Hot Spiced Raisins

Name: Fresno Pork Roast With Hot Spiced Raisins
Total time: 1 h
Yield: 4 servings
Cuisine: american
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; 1/3 cup white-wine vinegar; 1 1-inch cinnamon stick; 3 thin slices lemon; 1 1/2 cups raisins

By Amanda Hesser

Total Time: 1 hour
Rating: 4(13)
Comments: Read comments

Featured in: By the Book; Inside California Home Kitchens

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Ingredients

Yield:4 servings

1tablespoon minced lemon zest
2teaspoons kosher salt
1teaspoon freshly ground black pepper
2pork tenderloins (about 1¼ pounds each)
1cup packed light-brown sugar
⅓cup white-wine vinegar
11-inch cinnamon stick
3thin slices lemon
1½cups raisins

Ingredient Substitution Guide

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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.