Perfect for the Christmas holiday.
Serve with or on mashed sweet potatoes
1 pork tenderloin (12-16 oz.)
1 Tbls. extra virgin olive oil
3/4 t. kosher salt
pepper to taste
1/4 t. ground cinnamon
3 t. sugar
3 sweet potatoes, optional (see Note)
1 c. apple juice or white grape juice
1/4 c. dark rum
1/4 c. water
1/2 c. raisins
1/2 c. golden raisins
1/2 c. dried currants
1/2 c. dried cranberries or cherries
1 Tbls. cold water
2 t. cornstarch
Trim any fat from the pork.
In a small bowl, combine sugar, salt, pepper and cinnamon. Brush the tenderloin with olive oil. Sprinkle the sugar mixture evenly over the pork; rub it in with your fingers. Place in a lightly greased oblong baking dish.
Bake at 350 degrees for about 45 minutes or until meat thermometer reaches 160 degrees. Remove from oven, tent with foil for 10 minutes.
After pork has been in the oven for about 25 minutes, start making the fruit sauce.
Fruit Sauce: In a saucepan, bring the apple juice, rum and 1/4 c. water to boiling. Remove the saucepan from the heat; stir in dried fruit. Let stand about 10-15 minutes.
In a small bowl, combine 1 Tbls. cold water and cornstarch. Stir into raisin mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 more minutes. Keep on low heat until ready to serve.
To serve: Slice the pork diagonally. Fan out slices on a serving platter. Top with fruit sauce.
Serve on, or with mashed sweet potatoes.