Roasted Pork Tenderloin with Jamaican Snapdragons
Recipe from
Midwest Living
Top a delicious grilled pork tenderloin with warm fruit sauce that blends beautifully with the cinnamon and sugar rub.

Ingredients
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3/4 cupapple juice or white grape juicesee savings

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1/2 cupdark rum or apple or white grape juicesee savings

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1/4 cupwatersee savings

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1/2 cupraisinssee savings

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1/2 cupgolden raisinssee savings

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1/2 cupdried currantssee savings

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1/2 cupdried cranberries or dried cherriessee savings

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1 12- to 16-ouncepork tenderloinsee savings

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4 teaspoonssugarsee savings

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1/2 teaspoonkosher saltsee savings

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1/4 teaspoonground cinnamonsee savings

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1 tablespoonolive oilsee savings

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1 tablespoonwatersee savings

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2 teaspoonscornstarchsee savings

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Directions
1.
For sauce: In a medium saucepan, bring 3/4 cup apple juice, rum and 1/4 cup water to boiling. Remove from heat; stir in raisins, golden raisins, currants and cranberries. Set aside.
2.
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.
3.
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 degree 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 degree F. during standing.)
4.
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.
5.
To serve, slice pork diagonally. Fan out slices on a serving platter. Top with sauce. Makes 4 servings.
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 degree F. Cover and let stand as above.
Nutrition information
Per serving: Calories 449, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 55 mg, Sodium 285 mg, Carbohydrate 67 g, Fiber 4 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 5%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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